Baked Parmesan Zucchini Rounds
This Parmesan Zucchini is a low-carb, gluten-free, and keto-friendly side dish with savoury flavour from parmesan and herbs. It’s a quick, oven-baked option that transforms simple zucchini into a satisfying, nutrient-balanced bite.
- Suitable for diets:
- Gluten Free
- Low-Carb
- Vegetarian
Servings:
Why Diabetes Friendly?
- Low in carbohydrates due to zucchini replacing starchy sides like potatoes.
- High fibre content helps slow digestion and stabilize blood sugar levels.
- Healthy fats from olive oil support satiety and improved glucose response.
- Balanced macronutrients with added protein and fat from parmesan and almond flour.
- Low glycemic load makes it suitable for blood sugar management.
- No refined grains or sugars helps prevent spikes.
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Equipment
- Baking sheet
- Parchment paper
- mixing bowls
Ingredients
- zucchini (sliced into ¼-inch rounds) 2 medium
- olive oil 1 tbsp
- parmesan cheese (grated ) ¼ cup
- almond flour 2 tbsp
- garlic powder ½ tsp
- Italian seasoning ½ tsp
- salt ¼ tsp
- black pepper ¼ tsp
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Cooking Tips
- Pat zucchini dry thoroughly to remove excess moisture and improve crispiness.
- Slice evenly to ensure all pieces cook at the same rate.
- Avoid overcrowding the pan so zucchini roasts instead of steaming.
- Use finely grated parmesan for better adhesion and even browning.
- Press coating gently onto zucchini to help it stick during baking.
- Broil briefly at the end for crisp, golden edges without overcooking.
- Serve immediately for best texture, as zucchini softens over time.
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Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Slice zucchini into even rounds (about ¼ inch thick). Pat dry with paper towel to remove excess moisture — this helps with crispiness.2 medium zucchini
- In a bowl, toss zucchini with olive oil until lightly coated.1 tbsp olive oil
- In a separate bowl, mix parmesan, almond flour, garlic powder, Italian seasoning, salt, and pepper.¼ cup parmesan cheese, 2 tbsp almond flour, ½ tsp garlic powder, ½ tsp Italian seasoning, ¼ tsp salt, ¼ tsp black pepper
- Dip or sprinkle each zucchini round with the parmesan mixture and place on the baking sheet in a single layer.
- Bake for 18–22 minutes until golden and tender.
- Optional: broil for 1–2 minutes at the end for extra crisp edges.
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FAQ
- Can I make this dairy-free?
Yes, substitute parmesan with nutritional yeast or a dairy-free alternative. - Is this keto-friendly?
Yes, it’s naturally low in carbs and fits well into a keto plan. - Can I air fry instead of bake?
Yes, cook at 400°F for about 10–12 minutes, checking for crispness. - How do I prevent soggy zucchini?
Remove moisture and avoid stacking or overcrowding slices. - Can I store leftovers?
Yes, refrigerate for up to 2 days, but reheat in oven or air fryer to crisp.
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Nutrition
Per serving
Calories: 125.5kcal
Carbohydrates: 6g
Fiber: 2g
Sugar: 3.5g
Fat: 9.6g
Saturated Fat: 2.3g
Trans Fat:
Protein: 5.7g
Nutrition Facts
Baked Parmesan Zucchini Rounds
Serving Size
1 cup
Amount per Serving
Calories
125.5
% Daily Value*
Fat
9.6
g
15
%
Saturated Fat
2.3
g
14
%
Cholesterol
5.7
mg
2
%
Sodium
338.3
mg
15
%
Potassium
361.2
mg
10
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
3.5
g
4
%
Protein
5.7
g
11
%
Vitamin C
23.4
mg
28
%
Vitamin D
0.04
µg
0
%
Calcium
136
mg
14
%
Iron
0.9
mg
5
%
Magnesium
28.8
mg
7
%
Zinc
0.7
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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