Still drowning in zucchini? We’ve got you, friends! Allow us to introduce a super delicious (and easy) way to use it up: baked zucchini slices with vegan parmesan cheese! We’re BIG fans.
These tasty little squash slices are cheesy, herby, and caramelized. They pair wonderfully with proteins or pastas but are also a perfect snack all on their own! Just 1 pan, 5 ingredients, and 20 minutes required. Let us show you how it’s done!
These baked zucchini slices begin with thinly and uniformly slicing the zucchini to ensure even cooking and caramelization.
We then toss the sliced zucchini with avocado oil, salt, pepper, garlic powder, and dried Italian herbs for a simple, savory + herby seasoning.
Next we sprinkle our DIY vegan parmesan cheese on both sides, adding richness and extra saltiness. Sprinkling the vegan parmesan onto the zucchini helps it stick better than it does when added with the other seasonings.
After baking, golden rounds of zucchini are ready to enjoy on their own or dip in your favorite sauce (marinara and ranch are our top picks!).
We hope you LOVE these baked zucchini slices. They’re:
Salty
Cheesy
Herby
Caramelized
Snack-able
& SO easy to make!
We couldn’t help but eat them straight from the pan (they’re best fresh from the oven). They would also pair nicely with our Crispy Baked Tofu with Italian Herbs or Creamy Vegan White Pasta with Summer Vegetables.
More Zucchini Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Baked Zucchini Slices with Vegan “Parmesan”
Ingredients
- 1 large zucchini, thinly sliced (1 large zucchini yields ~350 g or 3 cups sliced)
- 1/2 Tbsp avocado oil (or other neutral, high-heat oil)
- 1/4 tsp each sea salt and black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried Italian herbs (optional // or basil + oregano)
- 3 Tbsp vegan parmesan cheese
FOR SERVING optional
Instructions
- Preheat the oven to 450 degrees F (232 C) and set out a large baking sheet. If your oven has a convection setting, you can use it for extra caramelization. If not, these will still be delicious!
- Thinly slice (~1/6-inch slices) the zucchini as evenly as possible to ensure even cooking.
- Add the sliced zucchini to the baking sheet and toss with avocado oil. Then add salt, pepper, garlic powder, and dried Italian herbs (optional) and toss again until evenly coated with spices.
- Arrange zucchini slices in a single layer (use more baking sheets, if needed) and sprinkle evenly with half of the vegan parmesan. Then gently flip the slices and sprinkle the other sides with the remaining vegan parmesan.
- Bake for 10 minutes, then flip with a fork or spatula and bake for 3-5 minutes more or until the zucchini is lightly browned on both sides and a little crispy. Watch closely toward the end because they can go from crispy to burnt very quickly!
- Delicious on their own or dipped in marinara or vegan ranch.
- Best when fresh from the oven. Not freezer friendly.
Kathryn Lloyd says
Hi there, Recently I received a Vegan Zucchini recipe that had a photo of zucchini layed in a circular pan, overlapping. I’m wondering if this is the same recipe. It looked so attractive.
I could not find it today (I’d bought zucchinis to make it) so I improvised. It looks so pretty.
I layered them with some sliced onion in between each. Then sprinkled with salt and pepper. There is 2 circles of them and I made a mixture to put in the centre. I sliced the remaining zucchini slices in strips, cut up green onion stems with scissors and sliced the white part diagnonally. I cut up cilantro with scissors and sliced red pepper. Added salt and pepper. I’m a veggie (not vegan) so I chopped some cheddar cheese into little chunks and tossed the whole lot in a bowl then put it into the circle in the middle of the zucchini slices. It overlapped a little bit. Then I grated cheese around the edge onto the overlapped slices.
I used a large cast iron frying pan to put this into. It’s now in the oven (350F) and I put a metal pizza pan over it to keep it from drying out.
We’ll see how it turns out!
But I wanted to let you know that even when I don’t use your recipes, I still get great inspiration from them!!
Thanks so much. :-) Kathryn
Hi Kathryn, your modified version sounds lovely! We hope it turned out well :) We think the recipe you’re likely referring to is our Vegan Zucchini Gratin. Hope that helps!
Joy says
Can these be made in the air fryer?
Hi Joy, we haven’t tried these in the air fryer but other other readers have had success with it!
Kyla says
I am so excited to try this!! Do you think I could add summer squash and it would have similar results?
Yes!
Brittney says
Yum! LOVE the spice mixture on here. Very easy to make- I used my air fryer and they are perfect.
Yay! Thank you for sharing, Brittney! xoxo
maia says
I followed easy directions and it came out as pictured. It was delicious and no leftovers whatsoever. I wish I had made more as we would have eaten that as well. I did make the recipe for 2 people.
Woohoo! Thanks for the review, Maia. We’re so glad you enjoyed!
Sarah says
I have so much Zucchini in my garden, this is great. If I wanted to make them in the air fryer, do you happen to know how long to cook them for?
Hi Sarah, we played around with that, but preferred the result in the oven. If you want to try it, we’d suggest 400 F for 7-10 minutes. Hope that helps!
natalie says
Can these be done in an air fryer?
Hi Natalie, we played around with that, but preferred the result in the oven. If you want to try it, we’d suggest 400 F for 7-10 minutes. Hope that helps!