Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Baked Parmesan Zucchini
This snackable low carb recipe makes delicious zucchini chips, and it works as a side dish too!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer, Side Dish, Snack, snacks
Cuisine:
American
Servings:
4
servings
Author:
Holly
Equipment
Baking Sheet
Ingredients
1
pound
zucchini
¼inch slices
1
Tablespoon
olive oil
½
teaspoon
garlic powder
¼
teaspoon
kosher salt
¼
teaspoon
pepper
⅓
cup
parmesan cheese
shredded
Instructions
Preheat oven to 450°F.
Toss zucchini in a medium bowl with oil and seasonings.
Place on an unlined baking sheet and top with parmesan cheese.
Bake for 8 minutes then broil for 2 min, or until the cheese is golden brown and zucchini is tender.
Notes
Do not over cook zucchini. Remove a bit sooner and it will continue to cook to perfection as it cools.
Refrigerate leftovers in a covered container for up to 3 days.
Reheat zucchini under the broiler or add to other recipes.
Nutrition
Calories:
84
kcal
|
Carbohydrates:
4
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
6
mg
|
Sodium:
288
mg
|
Potassium:
310
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
293
IU
|
Vitamin C:
20
mg
|
Calcium:
118
mg
|
Iron:
1
mg