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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!

Melted cheese topped zucchini slices stacked on a white platter with sprigs of fresh thyme scattered around.

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

Two zucchini, butter, garlic, rosemary, thyme, Parmesan, salt and pepper on a rustic background.
  • 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.

Melted butter, minced garlic, rosemary and thyme in a small white bowl.

Place the zucchini slices on the baking sheet.

Zucchini slices on a parchment lined baking sheet.

Brush the tops of the zucchini slices with the herb butter.

Herb butter brushed on top of zucchini slices on a parchment lined baking sheet.

Sprinkle the sea salt and then the grated Parmesan cheese over the top of zucchini.

Grated Parmesan cheese topped zucchini slices on a parchment lined baking sheet.

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.

Baked Parmesan Zucchini Bites on a parchment lined baking sheet.

Allow to cool slightly before serving.

Melted cheese topped zucchini slices stacked on a white platter with sprigs of fresh rosemary scattered around and a small bowl of grated Parmesan.

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:

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More delicious zucchini recipes

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Enjoy!!

Melted cheese topped zucchini slices stacked on a white platter.

Baked Parmesan Zucchini Bites

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.
4.29 from 7 votes
Print Rate
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: baked zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 125kcal
Author: Lisa Johnson

Equipment

  • Baking Sheet

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.

Nutrition

Calories: 125kcal | Carbohydrates: 5g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 347mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 21mg | Calcium: 163mg | Iron: 1mg

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