Baked Parmesan Zucchini Crisps are a highly addictive healthy snack that is incredibly simple and easy to make with just two ingredients! Serve this Crispy Parmesan Zucchini recipe with a side of homemade ranch dressing for dipping and you’ll have a delicious, good for you snack that your whole family will love. (this post was originally sponsored by Hidden Valley Ranch)

We love using zucchini in our recipes. It’s healthy, adds moisture in place of butter or oil and has a very mild flavor that is great with Italian dishes like Goat Cheese and Marinara Stuffed Zucchini Boats and sweet treats like Double Chocolate Zucchini Muffins and Chocolate Chip Zucchini Oatmeal Cookies.


Healthy snacking is kind of an oxymoron isn’t it? I mean, when I’m in the mood for snacking, “healthy” isn’t exactly on my mind. However, I do love me some zucchini and coupled with fresh grated Parmesan I can do healthy snacking thing all the livelong day.

When I was a young adult I lived with my grandmother. She’s the one who actually got me addicted to zucchini. Whether it was in her famous Zucchini Bread or in a delicious saute, zucchini was often the vegetable of choice that graced our dinner table. Fried zucchini was her favorite. Not the healthiest of choices but still pretty darn yummy.



Well, guess what folks – these Parmesan Zucchini Crisps taste like fried zucchini without all that pesky frying! Parmesan is a hard cheese, so it has a lot less moisture then softer cheeses. Bake it on it’s own and it’s going to form a crispy little shell , and bake that shell over some zucchini slice, well, all bets are off!

  1. Line a large baking sheet with parchment paper or foil. I’m partial to the parchment for this particular recipe.
  2. Slice zucchini into this rounds, no more than a 1/4 inch thick. Use a mandolin if you have one for even slices. I also recommend laying the zucchini out on a flat surface and pressing them with a paper towel to absorb some of the moisture, resulting in crispier zucchini.
  3. Arrange zucchini in a single layer (not overlapping) onto the lined baking sheet. It’s ok if they are touching as they will shrink up a bit while they bake. Season the zucchini with salt and pepper and sprinkle with a good amount of freshly shredded Parmesan cheese.
  4. Bake until golden and crispy, and let cool for a bit before serving.



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