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Crispy Lemon Pepper Parmesan Zucchini

crispy lemon pepper parmesan zucchini - featured image

A quick and easy snack featuring crispy zucchini rounds seasoned with lemon pepper and freshly grated parmesan cheese, baked to golden perfection.

Ingredients

Scale
  • 3 medium zucchinis, sliced into 1/4-inch rounds
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon pepper seasoning
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1 tablespoon fresh lemon juice (added after baking)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Slice the zucchinis into about 1/4-inch thick rounds, keeping them uniform for even cooking.
  3. Place zucchini slices in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
  4. Add lemon pepper seasoning, garlic powder, and salt to the bowl. Toss again to distribute the spices evenly.
  5. Sprinkle the grated parmesan cheese over the zucchini and gently toss to coat some slices.
  6. Arrange the zucchini slices in a single layer on the prepared baking sheet, avoiding overcrowding.
  7. Bake for 15 minutes, then carefully flip each slice with tongs or a spatula.
  8. Bake for another 8-10 minutes until edges are golden and cheese is bubbly and browned.
  9. Remove from oven and immediately squeeze fresh lemon juice over the zucchini rounds.
  10. Serve warm.

Notes

For extra crispiness, salt and drain zucchini slices for 10 minutes before oiling and seasoning. Avoid overcrowding the baking sheet to ensure even crisping. Freshly grated parmesan crisps better than pre-shredded. Air fryer can be used at 400°F for 10-12 minutes, shaking halfway through. Reheat leftovers in toaster oven or oven at 350°F for 5 minutes; avoid microwaving to prevent sogginess.

Nutrition

Keywords: zucchini, lemon pepper, parmesan, crispy snack, healthy snack, baked zucchini, easy snack, gluten-free, vegetarian