Every spring, right when the zucchini starts piling up on everyone’s porch, my neighbor would show up with a warm tray of these parmesan zucchini crisps. They’re the kind of crunchy, savory little bites that vanish in seconds—perfect for after-school snacking, easy appetizers, or a light side dish. With just two ingredients and a sheet pan, they’re a simple, low-carb way to use up garden zucchini without a lot of fuss or mess.
Serve these parmesan zucchini crisps right off the baking tray while they’re still warm and bubbly around the edges. They’re great on their own, but you can also set them out with a simple dip like ranch, marinara, or garlic aioli for extra flavor. They pair nicely with grilled chicken, burgers, or a big salad for a lighter meal. For a casual gathering, I like to keep them on the foil-lined tray and let everyone grab them family-style at the table or kitchen counter.
Parmesan Zucchini CrispsServings: 4
Ingredients
2 medium zucchini, thinly sliced into 1/8-inch rounds
1 1/2 cups finely grated Parmesan cheese
Directions
Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup, then lightly mist or rub the foil with a tiny bit of oil if you’re worried about sticking.
Wash and dry the zucchini well. Slice into thin rounds, about 1/8 inch thick. Try to keep the slices as even as you can so they cook at the same rate.
Pat the zucchini slices dry on both sides with paper towels to remove excess moisture. This helps them crisp up instead of steam.
Spread the zucchini slices out on the foil-lined baking sheet in a single layer. Do not overlap them; leave a little space between slices so the heat can circulate.
Sprinkle the finely grated Parmesan cheese evenly over each zucchini slice, covering the tops completely. It’s okay if a bit of cheese falls onto the foil around them—that stray cheese will turn into extra crispy bits.
Place the baking sheet on the middle rack and bake for 12–18 minutes, watching closely toward the end. The crisps are done when the cheese is fully melted, the tops look bubbly, and the edges are a deep golden brown.
If you’d like them even crispier, switch the oven to broil for 1–2 minutes, keeping a close eye so they don’t burn.
Remove the tray from the oven and let the crisps cool on the foil for 3–5 minutes. This short rest helps them firm up and release more easily.
Gently loosen each crisp from the foil with a thin spatula. Serve warm right from the tray or transfer to a plate. Enjoy within an hour for the best crunch.
Variations & Tips
If you have picky eaters, you can play with the size and shape of the zucchini: make slightly thicker slices for a softer center, or cut smaller rounds from the narrower end of the zucchini for more bite-sized pieces. While this recipe is written as a true 2-ingredient version, you can still change the feel of it by how you prep and serve. For extra crispness, salt the zucchini slices lightly after cutting, let them sit 10–15 minutes, then pat dry before adding cheese—this pulls out more moisture. You can also adjust the oven time to your family’s taste: pull them earlier for a chewier center, or let them go a bit longer for very toasty edges. If you’re making these ahead for a party, bake until just golden, cool completely, and re-crisp in a hot oven for a few minutes before serving. And if someone in the house isn’t sure about zucchini, serve these alongside a favorite dip; kids are more likely to try them when they can dunk.
