parmesan zucchini rounds

Parmesan Zucchini Rounds

 

Parmesan Zucchini Rounds are one of my current favorite appetizers for two reasons. First, they are very simple to make with only three ingredients: zucchini, parmesan cheese and freshly ground black pepper. Second, they are delicious. Crispy, golden brown parmesan covers the soft zucchini for a tasty treat.  

The hardest part is ensuring the zucchini is cut in consistent 1/8-inch slices for even cooking. It’s a time-consuming and nearly impossible task if you cut them by hand. It’s a snap if you use a mandoline slicer.  Before I found this recipe, I would have laughed if you would have told me I would own two mandoline slicers — one each for the house and the motorhome — but this is one of those appetizers that’s worth a $10 investment (well, times 2 for me). (Take care while using a mandoline! My friend Janet got 4 stitches in her thumb while using hers.)

My mandoline cuts in two thicknesses: thin (1/8 inch) and thick (1/4 inch).  I prefer thin slices for it’s crisper texture, but either one works.  

Another challenge for this recipe in a one-butt kitchen is the uneven cooking in an RV oven. An RV oven tends to burn food directly over the gas heating element. I tried moving the tray a couple of times during cooking with borderline results.  Then I watched a Youtube video with a solution. Kayla recommended an AirBake cookie sheet.  I found one to fit my RV oven (14″ by 12″) on Amazon. It explains that “air insulation prevents top sheet from overheating which prevents burning.” Success! 

parmesan zucchini rounds
An AirBake cookie sheet will prevent burning. Parchment paper will make clean up easier.

I’ve tried making these in a convection microwave, but I didn’t care for the texture. In my humble opinion, these work best in an oven. 

Active time: 10 minutes Total time: 30 minutes 

Specialized One-Butt Kitchen Utensils

  • Mandoline slicer
  • Oven
  • AirBake cookie sheet

Serves 4

Ingredients

  • 1 to 2 medium zucchinis
  • 1/2 cup or less parmesan cheese (about 1 tsp per round)
  • freshly ground black pepper

Directions 

Preheat oven to 425 degrees. Line baking sheet with parchment paper for easier clean up.  

Use a mandoline to slice zucchini into 1/8-inch (or 1/4-inch) slices. (Thinner slices will result in crispier treats.) Place zucchini rounds close together on prepared pan. Use a spoon to top each zucchini slice with an even layer of cheese. Try not to get much cheese in the spaces in between the slices; they’ll stick together if you do. Top with freshly ground black pepper. 

Bake for 15 to 20 minutes, or until the cheese turns a light golden brown. Watch carefully as they can quickly go from a light golden brown to burnt. Enjoy while warm. 

One Comment

  1. Michele Diamond

    Made the parmesan zucchini rounds, using manchego cheese and they were delicious! Another use for zucchini!!!!! Thanks for a simple but elegant appetizer.

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