Parmesan Zucchini Rounds


“The first zucchini I ever saw I killed it with a hoe.” – John Gould

Only in the last several years after realizing the delicious taste of baked yellow squash did I realize how easy it was to do something similar with zucchini squash only after slicing it into rounds.  This has now become one of our favorite sides and I am ashamed to admit how easy it is to prepare and cook so I maintain it as a secret family recipe … until now, that is!


2 medium zucchini (sliced into 1/4″ to 3/8″ rounds)

1 T olive oil (EVOO)

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp Salad Supreme seasoning

1/2 cup shredded Parmesan cheese, divided

salt & pepper to taste


  • Preheat oven to 425°F. Line a baking sheet with non-stick aluminum foil and set aside.
  • On a cutting board, slice the zucchini into 1/4″ to 3/8″ rounds/
  • In a zip-lock plastic bag, toss the zucchini rounds with the EVOO, seasonings and half the Parmesan cheese.
  • Place the rounds flat on the baking sheet and top with the remaining Parmesan cheese. Bake for 5 minutes.
  • Turn oven to broil and cook an additional 4-5 minutes until cheese is browning.


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