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–+ servings

Baked Parmesan Zucchini for Keto Weight Loss - Simple, Crispy, and Delicious

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 medium zucchini (about 1 to 1.5 pounds), ends trimmed
  • 2 tablespoons olive oil or avocado oil
  • 3/4 cup finely grated Parmesan cheese (preferably freshly grated, not the powder)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon black pepper
  • Optional: 1 tablespoon chopped fresh parsley or basil for garnish
  • Optional: Pinch of red pepper flakes for heat

Method
 

  1. Preheat your oven: Set it to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prep the zucchini: Slice the zucchini into 1/2-inch rounds or cut into spears. Keep pieces even so they cook at the same rate.
  3. Dry it well: Pat the slices with paper towels to remove excess moisture. This step helps the coating stick and crisp up.
  4. Season the oil: In a bowl, mix the oil with garlic powder, onion powder, paprika, salt, and pepper. Toss zucchini to coat evenly.
  5. Add Parmesan: Sprinkle the Parmesan over the zucchini and toss again. The cheese should stick to the oiled surfaces.
  6. Arrange on the sheet: Spread the pieces in a single layer with space between them. Crowding leads to steaming, not crisping.
  7. Bake: Cook for 12–15 minutes, flipping halfway through so both sides get color. Bake until edges are golden and the zucchini is tender but not mushy.
  8. Finish and serve: Taste and adjust salt if needed. Garnish with fresh herbs and a pinch of red pepper flakes if you like. Serve hot.

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