Roasted Parmesan Zucchini Bites

By Ann Fulton

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My favorite way to eat zucchini is a tie between zucchini bread and this recipe where the zucchini is broiled with a simple coating of fresh Parmesan.  I’ve made these as rounds, sticks, and strips.  They key is to cut them fairly thick and cook only until golden.  This way, they won’t get mushy.  Also, smaller zucchini, which have less moisture in them, will yield a better texture once cooked than large zucchini.

These little bites are delicious as is, although the flavor pairs well with tomato sauce. Sometimes, I like to spoon a bit of Balsamic Pesto Tomato Sauce over the top.  To make a complete meal, ladle some tomato sauce over cooked pasta and pile some zucchini rounds on top!

Roasted Parmesan Zucchini Bites
Small to medium-size zucchini are perfect for this simple recipe. They have less moisture than large zucchini and will remain firmer after broiling.
  • zucchini, sliced into 1/2-inch-thick rounds or slices
  • Parmesan cheese, freshly grated
  • olive oil
  1. Line a baking sheet with aluminum foil and coat well with olive oil.
  2. Place the zucchini on the baking sheet, and then brush the tops of the zucchini with olive oil. (I like to spray with an olive oil mister.)
  3. Sprinkle on the Parmesan cheese. You can eyeball this, but a quarter teaspoon per round should be fine.
  4. Broil for 3-4 minutes, or until the cheese starts to brown.
  5. Remove from the oven, flip the zucchini, and sprinkle with a bit more Parmesan.
  6. Broil for 1 minute more or until golden.
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  1. Colleen

    Zucchini is not our first choice for a vegetable, but we received a few in our CSA package this week. So I ran a test with one zucchini, brave soul that I am…I sliced, salted and drained after 30 minutes. Followed the comments of Marlene who baked them and then the author who broiled them. Topped with diced onion and garlic powder, baked until tender. Then topped with grated Parmesan and broiled. Awesome. Next time I will cut a thicker slice of zucchini so that it stays firmer,but the flavor was surprisingly good.

    1. Ann Post author

      That’s a good point, Mary. The most likely cause for a bitter taste in squash is due to an environmental stress like extreme cold, heat, drought, or too much water. Any of these conditions can elevate the level of cucurbitacins in the plant, which lead to a bitter taste.

  2. Marlene

    Love these! I just did them on parchment paper, and only put the cheese on one side. Did them at 400 in the oven, because I was baking a salmon alongside. These are delicious – I will definitely make them again, even just for a snack! Thanks for the recipe!