Tender zucchini with a creamy, garlicky, cheesy topping baked on. This Garlic Parmesan Zucchini will be your new favorite zucchini recipe. It has only 5 ingredients and a 5 minute prep time making it perfect for weeknights.
I've been making this regularly as a side dish for the last few years. It goes well with almost anything. It is one of our favorite zucchini recipes.
Most recently we had it Stuffed Pork Chops. Those also have a 5 minute prep time so the entire dinner prep was a whopping 10 minutes. And dinner was delicious. It doesn't have to take a long time to make a nutritious, yummy meal.
My little helpers. This is a great recipe to let kids help with. I cut the zucchini and pressed the garlic through the garlic press and they did the rest. If you notice the great divide down the center I had to give them each the same number of zucchini. But I miscounted and halfway through they realized my one daughter had more zucchini. I quickly remedied the situation by moving one a few inches to the right.
Our other favorite Zucchini Recipes include:
Keto Loaded Parmesan Zucchini Slices
Lemon & Feta Summer Zucchini Salad
Garlic Parmesan Zucchini Ingredients: zucchini, mayo, parmesan cheese, garlic, salt
Isn't it amazing when 5 simple ingredients come together into something delicious? I love 5 ingredient recipes and have a whole category just for those. You can see all of my 5 ingredient recipes here.
If you have very big zucchini just use a little more mayo and cheese. We prefer these a little on the soft side but if you like your zucchini more al dente just check it at the 10-minute mark and every few minutes after that.
I served this with my EASY stuffed pork chops. For 10 minutes worth of work (that my kids helped with) this was a nice looking dinner!
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Ingredients
Instructions
- Preheat oven to 400. Slice zucchini into ¾ inch thick slices. Combine all the other ingredients and spread on top of the zucchini rounds. Bake for 20-25 minutes or until the zucchini has softened and the topping is golden.
- If you have very big zucchini just use a little more mayo and cheese.
Nutrition
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Zarach says
Didn't know people actually eat the zucchini skin/rind. I've always peeled them as the fresh-from-the-garden rinds are bitter and tend to be tough.
Taryn says
We always eat the skin of zucchini and other summer squash. I haven't had too much luck with zucchini in my own garden but friends have given me some and those are always fine too.
Sarah says
So looking forward to making this! I was wondering though if I could use a garlic parmesan butter instead of mayo? My husband is not a mayo fan. Thanks!
Taryn says
Sure.
Ann says
There should be 20 stars for this! I just made it tonight for the first time and my husband RAVED! It’s so easy and quick! We had it with BBQ chicken legs. THANK YOU!
Lisa says
LOVE this recipe. Super easy to make, even for people like myself who are not the greatest of cooks. I cut my zucchini too thin so gotta make nite to go a little thicker next time.
Robin Wisely says
Thank you so much for this quick and delicious recipe!
Donna says
We Love, Love these little zucchini rounds (we call them trunks, lol)! They have become our new favorite side for dinner. So easy to make ahead of time & the taste is just amazing. This recipe deserves a 10! So happy I found it when looking for low carb side dishes. Thank You for creating this wonderful recipe!!!
Mary Ann says
what is the serving size? I haven't made this yet it looks awesome but I was just trying to figure out the serving size. thanks for all your hard work. I'm new to your site and looking forward to trying your recipes.
Taryn says
About 4 pieces. Just divide how many pieces you get by 6. It will depend on how big your zucchini are.
Emily says
These are amazing. Sooooooo good
New favorite food 😍 I will definitely make
them again.
Thank you so much for the delicious recipes!