Ingredients
- 2 medium zucchini, sliced into ¼-inch rounds
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp turmeric
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp sea salt
- ½ tsp dried thyme
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- Optional: ¼ tsp red pepper flakes
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the zucchini: Wash and dry the zucchini, then slice it into evenly sized rounds. Arrange the slices in a single layer on the prepared baking sheet.
- Season: In a small bowl, mix the olive oil, minced garlic, oregano, turmeric, smoked paprika, thyme, black pepper, salt, and lemon juice.
- Coat the zucchini: Brush the seasoned olive oil mixture over each zucchini round.
- Add the cheese: Sprinkle mozzarella and Parmesan evenly over the zucchini slices.
- Bake: Bake for 12–15 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
- Broil for extra browning: If desired, switch the oven to broil and cook for 1–2 minutes, watching closely so the cheese doesn’t burn.
- Garnish and serve: Remove from the oven and sprinkle with fresh parsley and optional red pepper flakes. Serve warm.
Tips
- Pat the zucchini dry before seasoning to help prevent excess moisture.
- For crispier rounds, place them on a wire rack set over the baking sheet.
- Freshly grated Parmesan melts and browns better than pre-shredded varieties.
- Serve immediately for the best cheesy, slightly crisp texture.
Serving Suggestions
Enjoy these zucchini rounds as a low-carb appetizer, side dish, or snack. They pair especially well with grilled chicken, baked fish, or a fresh salad.
