Baked Parmesan Zucchini Bites
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These Baked Parmesan Zucchini Bites are an easy, addictive snack, side dish, or appetizer. Tasty little zucchini slices are topped with herb infused butter and parmesan, then baked until bubbly. It is the perfect way to use up this popular summer vegetable!
Check out Zucchini and Summer Squash Recipes for more delicious recipes, and to learn about the different types of squash!
They are soft, not crispy but still sturdy enough to eat with your fingers! Serve with marinara sauce or homemade ranch dressing for even more flavor.
I wanted to keep this recipe healthy/low-carb and simple, so I did not include bread crumbs or panko crumbs.
What you will need
- One pound of zucchini, about 2 medium or 3 small cut .25-inch thick. This is the perfect amount to fit on one baking sheet.
- Unsalted butter for the best flavor, but you can substitute olive oil if you prefer.
- Fresh garlic, thyme and rosemary will have the best flavor, but dried can be substituted if necessary.
- Freshly grated Parmesan cheese not the kind in a green tube or packaged, those contain a bunch of fillers and anti-caking agents.
- Some sea salt and pepper to round out the flavors.
- A parchment lined baking sheet and oven.
Be sure to check out the detailed printable recipe card below
How to make Baked Parmesan Zucchini Bites
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Mix the butter, chopped thyme and rosemary with the minced garlic in a small bowl.
Place the zucchini slices on the baking sheet.
Brush the tops of the zucchini slices with the herb butter.
Sprinkle the sea salt and then the grated Parmesan cheese over the top of zucchini.
Ground some black pepper over the top and bake until bubbly and golden brown, about 15 to 25 minutes depending on your oven. Mine took 20 minutes.
Allow to cool slightly before serving.
Word of warning, you will not want to share! The zucchini is somewhat sweet, then you have the savory on top and KA-POW flavor explosion in your mouth.
Recipe Notes & Tips
- The sea salt is optional, you can omit if you like.
- You can substitute foil or a silicone liner for the parchment paper.
- I cut my zucchini on the diagonal because they look pretty and give more space for the cheese, but round slices will work as well.
- For extra cheesy bites use 1 or 1.5 cups of grated cheese.
Tools used to create this recipe:
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Chefs Knife
- Knife Sharpener
- Cutting Board
- Cheese Grater – I used the medium grate.
- Baking Sheet
- Parchment Paper
- Basting Brush
More delicious zucchini recipes
- Fried Zucchini
- Sautéed Zucchini and Carrots
- Sautéed Zucchini and Tomatoes
- Zucchini Fritters with Pine Nut Sauce – these are batter fried slices, not grated.
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Enjoy!!
Baked Parmesan Zucchini Bites
Equipment
Ingredients
- 1 pound zucchini approximately 2 medium or 3 small, cut .25-inch thick.
- 2 tablespoons unsalted butter melted
- 1 clove garlic minced or 0.5 teaspoon garlic powder
- 1 teaspoon chopped fresh thyme leaves or 0.5 teaspoon dried
- 1 teaspoon chopped fresh rosemary leaves or 0.5 teaspoon dried
- .25 teaspoon sea salt optional
- 0.5 cup grated Parmesan cheese use more if desired
- .25 teaspoon black pepper
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
- Mix the butter, chopped thyme and rosemary with the minced garlic in a small bowl.
- Place the zucchini slices on the baking sheet. Brush the tops of the zucchini slices with the herb butter.
- Sprinkle the sea salt and then the grated Parmesan cheese over the top of zucchini.
- Grind black pepper over the top and bake until bubbly and golden brown, about 15 to 25 minutes depending on your oven. Mine took 20 minutes.
- Allow to cool slightly before serving.
Notes
- The sea salt is optional, you can omit if you like.
- You can substitute foil or a silicone liner for the parchment paper.
- I cut my zucchini on the diagonal because they look pretty and give more space for the cheese, but round slices will work as well.
- For extra cheesy bites use 1 or 1.5 cups of grated cheese.
Absolutely amazing, and so easy!!! I had some zucchini going bad. It is my favorite vegetable and I use it for tons of things, but my partner bought me too much at once. I modified slightly based on what seasonings I prefer and what cheese I had on hand, but WOWWWWWW!! Excited to play around with different combinations!! All I could find upon first search were grated zucchini ideas and this is just SOO much better! THANK YOU!