Zucchini Parmesan is a low-carb easy side dish full of flavor. Add some marinara for dipping!

Zucchini Parmesan with marinara

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PARMESAN ZUCCHINI

What do you do with all of your zucchini? Well my first go to are these Zucchini Brownies because hello chocolate. Then I love this Zucchini Pizza Casserole because it’s so filling. 

This zucchini recipe has the same flavor profile but is more simple and fit for an easy side dish.

Zucchini Parmesan with marinara

WHY DO WE SALT THE ZUCCHINI?

Salting the zucchini before we bake draw out the moisture and makes the zucchini crispier when baking.

WHAT MAKES THIS RECIPE GOOD

It’s healthy! Not only is it low-carb but it’s crispy and tastes like pizza when dipped in marinara.

HOW TO MAKE THIS

  • Preheat oven to 425 degrees F.zucchini with salt
  • Lay zucchini slices on a paper towel lined baking sheet. Sprinkle with salt and let the zucchini sit for 10 minutes. This draws the water out.zucchini with oil and herbs
  • While zucchini is sitting, mix together the olive oil, garlic powder, thyme, and paprika in a small bowl.
  • When zucchini is done sitting in salt, wipe off the water on top of the zucchini.bowl of zucchini
  • Add the zucchini to a large bowl. Pour the olive oil mixture over it and toss to coat. Sprinkle the Parmesan on top and toss well. Place zucchini on a parchment lined baking dish.parmesan on zucchini
  • Bake zucchini for 8-10 minutes or until light golden brown. Serve with warm marinara for dipping. Best if eaten right away or zucchini will start to get soft.Zucchini Parmesan with marinara

Enjoy!Zucchini Parmesan with marinara

OTHER ZUCCHINI RECIPES

Zucchini Parmesan with marinara

Zucchini Parmesan

5 from 3 votes
Zucchini Parmesan is a low-carb easy side dish full of flavor. Add some marinara for dipping!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings

Ingredients

  • 1.5 lbs of zucchini, cut into 1/4 inch slices, (about 2 large zucchini)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/3 cup grated Parmesan
  • marinara for dipping

Instructions
 

  • Preheat oven to 425 degrees F.
  • Lay zucchini slices on a paper towel lined baking sheet. Sprinkle with salt and let the zucchini sit for 10 minutes. This draws the water out.
  • While zucchini is sitting, mix together the olive oil, garlic powder, thyme, and paprika in a small bowl.
  • When zucchini is done sitting in salt, wipe off the water on top of the zucchini.
  • Add the zucchini to a large bowl. Pour the olive oil mixture over it and toss to coat. Sprinkle the Parmesan on top and toss well. Place zucchini on a parchment lined baking dish.
  • Bake zucchini for 8-10 minutes or until light golden brown. Serve with warm marinara for dipping. Best if eaten right away or zucchini will start to get soft.
Serving: 1/4 of recipe, Calories: 128kcal, Carbohydrates: 7g, Protein: 5g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 7mg, Sodium: 160mg, Potassium: 467mg, Fiber: 2g, Sugar: 4g, Vitamin A: 476IU, Vitamin C: 30mg, Calcium: 103mg, Iron: 1mg
Cuisine: American
Course: All Recipes, Side Dish
Author: Christy Denney
zucchini parmesan
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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