You know that side dish you hope they’ll forget to take off the table so you can sneak the last few pieces? Yeah, that’s this crispy baked zucchini. I’m not even kidding this recipe is my go-to when I want something that feels a little fancy but is honestly easier than convincing my kids to clean their rooms. It’s crispy, it’s cheesy (vegan cheesy, that is), and it comes together with barely any effort. Let’s get into it.
Try my Lemony Chickpea and Zucchini Salad recipe.
Why You’ll Love This Recipe
Alright, let’s be real sometimes you just need a veggie side dish that doesn’t suck. This one’s a total game-changer. Here’s why:
→ Seriously So Crispy: We’re talking a satisfying, golden-brown CRUNCH without a drop of oil from deep frying. It’s basically magic.
→ Ready in a Flash: From fridge to table in under 30 minutes? Yes, please! It’s the perfect quick fix for busy weeknights or when those snack cravings hit.
→ No Fuss, No Mess: Everything comes together on one baking sheet. That means less time cleaning and more time eating. You’re welcome.
→ It’s a Crowd-Pleaser: Even the veggie-skeptics in your life won’t be able to resist these cheesy, garlicky rounds. They’re a guaranteed hit at parties and family dinners alike.
→ You’re in Control: Want it spicier? Add more red pepper flakes. Want it cheesier? Go for it! This recipe is super easy to make your own.
→ Kinda Healthy, Totally Delicious: Baked, not fried, and packed with flavor. It’s the best of both worlds a feel-good snack that actually tastes incredible.
Try my Zucchini Breakfast Pizza Crust recipe.
What You’ll Need To Make
Okay, let’s break down the dream team that makes this recipe so darn good. You probably have most of this stuff already!
→ The Zucchini: Obviously, the main event! We’re using a full five zucchinis here because, let’s be honest, they shrink down a bit in the oven and you’ll want plenty. Look for firm, medium-sized ones for the best results—no one wants a mushy zucchini!
→ The Flavor Crew: This is where the magic happens. A simple but powerful mix of garlic powder (for that classic, savory vibe), red pepper flakes (just a pinch for a sneaky little kick in the background), and of course, salt and black pepper to make all the flavors pop.
→ The Crispy Factor: Olive oil is our hero here. It helps all those spices stick and gives us that gorgeous, golden-brown crispiness without any frying. And for that irresistible, cheesy finish? We’re using grated vegan parmesan. It gets perfectly salty and melty, creating the most delicious crispy crust.
→ The Fresh Finish: Don’t you dare skip the fresh basil! After the zucchini comes out of the oven all hot and crispy, scattering over those torn basil leaves adds a pop of color and a super fresh, aromatic flavor that just takes everything to the next level. Trust me on this one
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 30 mins
Alright, friends, let’s turn these humble zucchinis into the crispy, golden stars of the show! It’s so easy, you’ll be snacking in no time.
1| First things first: Crank that oven of yours up to a toasty 425°F (220°C). While it’s heating up, line a baking sheet with some parchment paper. This little trick is our secret for easy cleanup and no sticking!
2| Now, for the fun part:Â Toss your zucchini disks into a big bowl. Drizzle them with that lovely olive oil, then shower them with the salt, black pepper, garlic powder, and a pinch of red pepper flakes for a little kick. Give everything a good, gentle toss until every slice is happily coated.
3| Time to get organized:Â Spread your zucchini soldiers out on the prepared baking sheet in a single layer. No overlapping! We want them all to get crispy, not steamy. Now, the cheesy finale: sprinkle that glorious vegan parmesan over every single disk. Don’t be shy!
4| Into the oven they go! Bake for about 15-18 minutes. You’ll start to see them get golden and fabulous. Now, here’s a pro tip: just loosely tent the pan with a piece of foil. This will prevent the tops from getting too dark while the insides get perfectly tender.
5| Almost there! Let them bake for another 5-7 minutes after foiling. You’ll know they’re done when they’re fork-tender and beautifully crispy around the edges.
6| Final flourish! Transfer your crispy masterpieces to a serving platter and scatter those freshly torn basil leaves over the top. That pop of fresh flavor is chef’s kiss.
Serve them up immediately and get ready for the compliments to roll in! Enjoy
Glycemic Index (GI):Â ~15Â (Very Low)
Glycemic Load (GL):Â ~1Â (Very Low)
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Easy Ingredient Swaps
No vegan parm? No problem! Got a different herb? Go for it. This recipe is super flexible. Here’s how you can mix it up:
1| Instead of Vegan Parmesan: Try nutritional yeast for a cheesy, nutty flavor, panko breadcrumbs for extra crunch, or a sprinkle of Italian seasoning for more herbal notes.
2| Instead of Basil: Fresh parsley, chopped cilantro, or fresh oregano would all be delicious fresh alternatives. For a dry herb, dried Italian seasoning is a great sub.
3| Spice Level Adjustment: Love heat? Add a pinch of cayenne pepper with the spices. Making it for kids? Simply leave the red pepper flakes out entirely.
4| Oil Swap: Avocado oil is a great 1:1 substitute for olive oil due to its high smoke point.
5| Add More Flavor: Feel free to add ½ tsp of onion powder or smoked paprika to the spice mix for a different flavor profile!
Have fun experimenting that’s half the joy of cooking
Try my Balsamic Glazed Mushroom and Zucchini recipe.
Twist and Tweak Ideas
Play with your food! This recipe is a perfect canvas. Here are some easy ways to mix it up and create a whole new vibe:
1| Lemon Herb Zest: When the zucchini comes out of the oven, squeeze fresh lemon juice over the top and add a sprinkle of lemon zest along with the basil. It’s so bright and refreshing!
2| “Everything Bagel” Style: Swap the Italian spices for a generous coating of Everything Bagel Seasoning before baking. Salty, seedy, and utterly addictive.
3| Ranch-Inspired: Replace the garlic powder and red pepper flakes with 2 tsp of dry ranch seasoning mix. It’s a total crowd-pleaser, especially for kids.
4| Spicy Buffalo: Toss the baked (and still hot) zucchini in a light coating of buffalo sauce before serving. Serve with a side of vegan ranch or cashew cream for dipping.
5| Mediterranean Twist: After baking, top with a drizzle of tahini sauce, some crumbled vegan feta, and a handful of chopped kalamata olives and fresh mint.
6| Pizza Party: Before the final bake, top each disk with a tiny dollop of marinara sauce and a little shredded vegan mozzarella. Bake until melty for zucchini pizzas!
7| Add Some Protein: Turn it into a main dish by serving the crispy zucchini over a bed of creamy polenta or lemony couscous, or stuff it into a pita with hummus and greens.
Try my Velvety Zucchini Soup recipe.
Pro Tips For The Best Crispy Zucchini Ever
Want to make sure your zucchini turns out perfectly every single time? These little tricks make a huge difference!
1| Dry Your Zucchini: This is the #1 tip for maximum crispiness! After slicing, pat the zucchini disks really well with a clean kitchen towel or paper towels. Removing that extra water is the secret to a crispy, not soggy, result.
2| Don’t Crowd the Pan: Give those zucchini rounds some personal space! If they’re piled on top of each other, they’ll steam instead of bake. Use two baking sheets if you need to—it’s worth it for the crunch.
3| Grate Your Own “Parm”: If you have a block of vegan parmesan, grating it yourself right before using it will give you a much better melt and texture than the pre-shredded stuff.
4| Get that Oven Hot!:Â Make sure your oven is fully preheated before the pan goes in. A nice, hot oven is key for getting that quick sear and crisp on the outside.
5| Serve Immediately:Â Like most baked goodies, these are best enjoyed right out of the oven while they’re still hot and crispy. They tend to soften as they sit.
Try my Zucchini Egg Nests recipe.
Budget-Friendly Tips
Love this recipe but watching your wallet? No problem! Here’s how to make this dish even easier on your grocery bill:
1| Buy In Season: Zucchini is cheapest during its peak season, summer through early fall. That’s the best time to make this recipe on repeat!
2| Store Brand Oils & Spices: Opt for store-brand olive oil and spices. The flavor difference is minimal, but the savings on spices like garlic powder and red pepper flakes can really add up.
3| Grow Your Own Herbs: If you make recipes with basil often, consider buying a small basil plant from the grocery store. It’s often the same price as a single package of fresh cut herbs and will keep producing all season long on a sunny windowsill.
4| Skip the Pre-Shredded: If you have a block of vegan cheese, grating it yourself stretches it further and often tastes better than the pre-shredded bags, which can be more expensive.
5| Make It a Meal Stretcher: Serve this as a side dish alongside inexpensive staples like rice, pasta, or beans to create a filling, balanced meal without breaking the bank.
Try my Red Pepper Hummus with Zucchini recipe.
How to Serve Your Crispy Zucchini
Wondering what to pair with these golden rounds? Here are a few of my favorite ways to serve them up!
1| The Ultimate Dip Duo: Serve them as an appetizer with a side of marinara sauce for dipping (like zucchini fries!) or a cool, creamy vegan ranch or garlic aioli.
2| Pasta’s Best Friend: Pile them on top of a big bowl of creamy vegan pasta or zoodles. They add a amazing crunchy texture that takes any noodle dish to the next level.
3| Salad Topper: Use them to add a crunchy, savory element to a simple green salad or a lemony couscous salad. It’s like the best crouton you’ve ever had!
4| Burger or Sandwich Upgrade: Slide a few pieces onto your favorite veggie burger or sandwich for a delicious and satisfying crunch.
5| The Perfect Sidekick: They are the ideal healthy side dish for plant-based meatballs, grilled veggie skewers, or a quiche.
6| Get Fancy on a Platter: Arrange them on a platter with other appetizers like roasted cherry tomatoes and toasted bread for a beautiful and easy party spread.
Try my Zucchini Soup recipe.
Storage & Reheating Tips
Let’s be real, these are best fresh… but if you have leftovers, here’s exactly how to handle them!
Storing Leftovers:
- Let the zucchini rounds cool completely to room temperature.
- Store them in a single layer in an airtight container in the fridge. If you need to stack them, place a piece of parchment paper between the layers to help keep them from getting too soggy.
- They’ll keep for 1-2 days, but the texture is best the day they’re made.
Reheating for Best Results:
- To Reheat in the Oven (Recommended): This is the best way to bring back the crunch! Spread the zucchini in a single layer on a baking sheet. Reheat at 400°F (200°C) for 5-10 minutes, or until warm and crispy again.
- To Reheat in an Air Fryer: This is a great quick option! Place the zucchini in the air fryer basket in a single layer. Reheat at 370°F (185°C) for 3-4 minutes, or until heated through and crispy.
- Avoid the Microwave:Â I don’t recommend microwaving, as it will make the zucchini very soft and steamy.
Try my Corn, Bean and Zucchini Tofu Stir-Fry recipe.
Final Thoughts
And that’s it, my friend your new secret weapon for turning a simple squash into something seriously special. I hope this recipe finds its way onto your table on a busy Tuesday or a lazy Sunday. Give it a try, and let me know how it turns out for you! Now if you’ll excuse me, I’ve got a baking sheet full of crispy zucchini calling my name… and it’s a call I definitely won’t be ignoring. Happy cooking
Recipe Card
Crispy Baked Zucchini
I'm obsessed with this easy baked zucchini recipe! It's crispy, cheesy (with vegan parm!), and ready super fast. The best healthy snack or side dish for busy nights. 🙌
Ingredients
Instructions
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Oven Preparation:
Preheat the oven to 425°F (220°C). Line a standard baking sheet with parchment paper.
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Season Zucchini:
In a large mixing bowl, combine the sliced zucchini disks with the olive oil, salt, black pepper, garlic powder, and red pepper flakes. Toss until the zucchini is evenly coated.
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Arrange on Pan:
Transfer the seasoned zucchini to the prepared baking sheet, arranging the disks in a single, uniform layer without overlapping.
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Apply Cheese:
Distribute the grated vegan parmesan cheese evenly over the surface of each zucchini disk
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Bake:
Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges begin to turn golden.
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Tent with Foil:
Carefully cover the baking sheet loosely with aluminum foil to prevent excessive browning. Continue to bake for an additional 5-7 minutes, or until the zucchini is fork-tender.
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Serve:
Transfer the baked zucchini to a serving platter. Garnish with freshly torn basil leaves before serving immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
