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Zucchini Rounds
Servings:
4
Ready In:
15 minutes
Prep Time:
5 minutes
Cook Time:
10 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 1/2 (teaspoon) Black Pepper (ground)
  • 1/2 (teaspoon) Salt
  • 2 (tablespoon) Grated Parmesan Cheese
  • 2 (tablespoon) Extra-virgin Olive Oil
  • 3 (tablespoon) Italian Seasoning (mccormick)
  • 3 Zucchini (cut into 1/4-inch slices)

Directions

  1. Preheat oven to 425°.
  2. Spray a rimmed baking sheet with nonstick cooking spray.
  3. In a large bowl, combine zucchini, Italian seasoning, olive oil, cheese, salt, and pepper.
  4. Spread zucchini in a single layer on prepared baking sheet.
  5. Bake for 8 to 10 minutes, turning once.
  6. Serve immediately.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
68
Total Fat
7g
Saturated Fat
1g
Cholesterol
1mg
Sodium
314mg
Carbohydrate
0g
Dietary Fiber
0g
Sugars
0g
Protein
1g
Vitamin A
0%
Vitamin C
2%
Calcium
1%
Iron
0%
Potassium
23mg

Comments

  • Raquel
    Raquel

    my kids didn't like it. but we did.

    over 2 years ago
  • Christina
    Christina

    Have fixed this many times - can never make enough!!

    about 1 year ago
  • Coleen
    Coleen

    sounds like its time to make zuccini rounds yum!!

    about 1 year ago
  • Too much spice!

    about 1 year ago
  • Tara
    Tara

    I really like these but my toddler didn't.

    about 1 year ago
  • Donna (Food on the Table)
    Donna (Food on the Table)

    For those who didn't like these, maybe you might want to consider slicing them a little thinner so they're more like chips, and also, instead of the packaged spice mix, just sprinkle them with a little basil, oregano, salt, pepper and maybe a splash of red wine or balsamic vinegar.

    about 1 year ago
  • Peggy
    Peggy

    Our family loved these! Teens too!

    about 1 year ago
  • Emily
    Emily

    We used half of the Italian seasoning and it was still a bit intense, BUT loved it anyways. The next time we just used salt and pepper and it was even better. :)

    about 1 year ago
  • Emily
    Emily

    @Donna: thanks for the hints :)

    about 1 year ago
  • Donna (Food on the Table)
    Donna (Food on the Table)

    You're welcome!

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    A great and easy variation to this recipe: Add 1 T. butter to a skillet with the oil. Add 1 shallot or 3 green onions, minced. Saute 1 minutes over medium-high heat, Add zucchini and saute until tender, about 10 minutes. Season with salt, pepper and garlic powder. Garnish with parmesan cheese and serve. It's good and my kids loved it!

    about 1 year ago
  • Way too much seasoning!

    about 1 year ago
  • Eileen
    Eileen

    Used less seasoning also and more cheese. Turned the oven up to 500 on convection roast but still couldn't get this dish to look like the photo. I make a recipe similar to Chef Leslie's above and far prefer that method. Sometimes I even top with bettered bread crumbs and bake for a few minutes after I saute.

    about 1 year ago
  • Eileen
    Eileen

    Used less seasoning also and more cheese. Turned the oven up to 500 on convection roast but still couldn't get this dish to look like the photo. I make a recipe similar to Chef Leslie's above and far prefer that method. Sometimes I even top with buttered bread crumbs and bake for a few minutes after I saute.

    about 1 year ago
  • Anonymous
    Anonymous

    try adding light sprinkle of romano cheese mixed panko bread crumbs

    about 1 year ago
  • Angela
    Angela

    I only had 2 zucchinis and didn't adjust the seasoning amounts. That was my mistake. There was way too much seasoning. The flavor was pretty good, but I kinda wish I hadn't cooked them as long. I would have preferred them to be a little crispier.

    about 1 year ago
  • Donna (Food on the Table)
    Donna (Food on the Table)

    Ooh, I can imagine how that would've been two much seasoning... Funny thing, but last night I was watching Mario Batali on The Chew and he was doing frito misto with an assortment of thinly sliced veggies and lemon rounds, and he what he did was to dredge them in corn starch and then quickly fry them and sprinkle them with lemon juice. (I do this with eggplant all the time and it's so good...)

    about 1 year ago
  • Dawn
    Dawn

    Loved this. Less spice. Great on grill using foil.

    11 months ago
  • Anonymous
    Anonymous

    To much seasoning would have been better with just olive oil and a little salt

    10 months ago
  • Anonymous
    Anonymous

    a little softer than I wanted but great flavor

    8 months ago
  • Anonymous
    Anonymous

    very good

    8 months ago
  • Anonymous
    Anonymous

    very good

    8 months ago
  • Anonymous
    Anonymous

    love it

    7 months ago
  • Anonymous
    Anonymous

    loved these

    7 months ago
  • Diana
    Diana

    Was expecting them to be more crunchier instead of soft. Will try slicing them thinner next time. Overall great flavor!

    7 months ago
  • Anonymous
    Anonymous

    good. but not for me

    6 months ago
  • Julie
    Julie

    sounds good to me

    6 months ago
  • Julie
    Julie

    you can also put it in the oven

    6 months ago
  • Gwenda
    Gwenda

    @ dawn- this trick with cornstarch works very well with sautéed chicken, keeps it from getting dry! Def will try with the veggies next time, too much spice for me as well...

    15 days ago

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