Parmesan-Zucchini Crisps

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Thinly sliced zucchini coated in grated Parmesan and baked until golden and crunchy, offering a satisfying keto snack with minimal effort. This mediterranean-inspired keto (low carb) ready in about 30 minutes pairs zucchini, Parmesan cheese, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, about 1 lb total zucchini
• 1/4 cup, finely grated Parmesan cheese
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Slice 2 medium zucchini into 1/8-inch thick rounds using a mandoline, then pat dry with paper towels to remove excess moisture.
2. Step 2: In a bowl, mix 1/4 cup grated Parmesan cheese, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Drizzle 1 tbsp olive oil over zucchini slices and toss to coat, then sprinkle with cheese mixture and press gently to adhere.
3. Step 3: Arrange zucchini slices in a single layer on a parchment-lined baking sheet. Bake for 15-18 minutes, flipping halfway, until golden and crisp. Let cool for 5 minutes before serving.