Name: Sheet Pan Zucchini & Cottage Cheese Cheddar Crisps
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced into ¼-inch rounds; ½ cup cottage cheese; ½ cup shredded cheddar cheese; ½ teaspoon garlic powder; Salt and freshly ground black pepper, to taste; Cooking spray (olive oil or avocado oil recommended)

Why You’ll Love These Cheesy Zucchini Crisps

These Sheet Pan Zucchini & Cottage Cheese Cheddar Crisps are the ultimate guilt-free snack. Whether you’re looking for a tea-time bite, a savory appetizer, or a low-carb side, these cheesy rounds deliver big flavor with minimal effort. Light, crisped edges and bubbly melted cheese make each bite satisfying while staying nutrient-dense and high in protein.

Low-carb, high-protein alternative to chips or processed snacks
Cheesy, creamy topping with a crisp-tender zucchini base
Quick to prepare with simple ingredients you already have
Kid-friendly and adult-approved
Great for meal prepping or entertaining
Baked, not fried—less mess and fewer calories

This recipe takes wholesome, clean ingredients and transforms them into a crowd-pleasing snack that feels indulgent without sacrificing nutrition.

Ingredient Highlights

Zucchini

Zucchini is a mild, low-calorie vegetable that crisps up beautifully in the oven. When baked, its natural moisture softens slightly, allowing the cheesy topping to take center stage while the edges caramelize for added flavor. It’s rich in antioxidants and vitamin C, making it both a smart and satisfying base.

Cottage Cheese & Cheddar

Cottage cheese offers creamy texture and high protein content without overpowering the zucchini. When paired with cheddar cheese, you get a perfect balance of smoothness and sharpness. As the cheddar melts and browns, it adds that craveable golden top and a satisfying crunch in every bite.

Garlic Powder

A small dose of garlic powder brings a savory depth to the recipe without dominating the flavor. It enhances both the vegetable and cheese, tying everything together with minimal ingredients.

Ingredients List

Zucchini & Cottage Cheese Cheddar Crisps

Base Ingredients:

2 medium zucchini, sliced into ¼-inch thick rounds
½ cup cottage cheese
½ cup shredded cheddar cheese
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Cooking spray (olive oil or avocado oil recommended)

Optional Add-Ins and Substitutions:

Red pepper flakes or smoked paprika for heat
Shredded mozzarella or pepper jack instead of cheddar
Onion powder or Italian seasoning as flavor enhancers
Yellow squash as a zucchini substitute
Grated parmesan added on top for extra crisp

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
Wash and dry zucchini thoroughly, then slice into ¼-inch thick rounds.
Arrange zucchini slices in a single layer on the baking sheet, spacing them evenly to prevent steaming.
Season each round lightly with garlic powder, salt, and pepper.
Spoon about 1 teaspoon of cottage cheese onto each zucchini slice.
Sprinkle shredded cheddar cheese over the top, pressing it gently into the cottage cheese to help it adhere.
Lightly mist the surface with cooking spray to help achieve golden edges.
Bake in the center rack for 12–15 minutes, or until the cheese is fully melted and bubbling with golden brown spots.
Remove from the oven and let cool for 2–3 minutes before serving. This allows the cheese to firm slightly and enhances the crisp factor.

Pro Tips

Use parchment paper to prevent sticking and make cleanup easier.
Don’t slice zucchini too thin or it will become soggy—¼ inch is ideal.
Press cheese gently into the cottage cheese so it stays in place during baking.
Pat zucchini slices dry before seasoning if they appear overly moist.
Shred your own cheese for better melting and fewer additives.
Serve warm within a few minutes of baking for optimal texture.

Variations

Garlic Parmesan: Swap cheddar for finely grated parmesan and top with Italian seasoning.
Jalapeño Cheddar: Add a thin slice of fresh jalapeño on top of each crisp for a spicy bite.
Bacon Ranch: Crumble cooked turkey or pork bacon on top and dust with ranch seasoning.
Caprese: After baking, add a small slice of fresh tomato and a leaf of basil to each crisp.
Vegan Version: Use dairy-free cottage-style cheese and vegan cheddar for a plant-based option.

Serving Suggestions

These zucchini cheddar crisps are incredibly versatile. You can serve them hot from the oven as an appetizer, a savory tea-time snack, or a low-carb side dish to balance out a heavier meal. Their compact size and visual appeal also make them perfect for entertaining.

Ideas for Serving:

As a savory snack with hot tea or iced herbal drinks
Plated as a low-carb side dish for grilled meats or fish
Topped with a dab of marinara or pesto for Italian flair
On a charcuterie-style board with olives, pickles, and roasted nuts
Served with Greek yogurt dip or ranch on the side

They also make a great light lunch when paired with a fresh garden salad or quinoa bowl. The crisp texture and cheesy topping give just enough satisfaction without weighing you down.

Storage & Reheating

While these are best enjoyed warm and fresh, they can be stored and reheated for later enjoyment.

Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Layer with parchment paper between rows to prevent sticking.

Freezing:
Not recommended for freezing, as the zucchini may release water and lose texture during thawing.

Reheating:
For best results, reheat in a toaster oven or air fryer at 375°F for 3–5 minutes until cheese re-crisps and zucchini warms through. Avoid microwaving, as this will soften the cheese and create a rubbery texture.

Nutritional Benefits & Smart Snacking

This recipe is a great example of a high-protein, low-carb snack that doesn’t compromise on flavor. Each serving offers a balance of fat, protein, and fiber, making it an ideal choice for afternoon hunger or pre-dinner snacking.

Per Serving (approximate):

10 g protein
8 g fat
6 g carbohydrates

Health Highlights:

Cottage cheese provides lean protein and calcium
Zucchini is low in calories and high in vitamin C
Baked preparation reduces added fat and calories
Gluten-free and vegetarian friendly

This combination is especially useful for those on high-protein, keto, or diabetic-friendly diets.

Frequently Asked Questions

Can I use frozen zucchini?
No. Frozen zucchini will release too much water and become soggy. Use fresh, firm zucchini only.

Can I prep this ahead of time?
You can slice and season the zucchini and portion the cheese in advance, but assemble and bake just before serving for best texture.

Can I make these in the air fryer?
Yes. Cook at 375°F for 6–8 minutes, depending on the thickness of the slices and your air fryer model. Watch closely to avoid over-browning.

Do these crisps stay crunchy?
They’re crispiest when fresh from the oven. They soften slightly as they cool but remain flavorful and satisfying.

Can I make these dairy-free?
Yes. Use a dairy-free cottage cheese alternative and shredded plant-based cheese. Choose brands that melt well for best results.

Final Thoughts

If you’re searching for a light, cheesy, and protein-packed snack that’s just as satisfying as it is simple, these Sheet Pan Zucchini & Cottage Cheese Cheddar Crisps should be at the top of your list. They’re proof that clean eating doesn’t have to be bland or boring.

Whether you’re prepping a casual lunch, hosting guests, or just looking for something fun to do with garden zucchini, this recipe is flexible, fast, and guaranteed to disappear as quickly as it bakes.

Give them a try, and don’t forget to double the batch—because once these come out of the oven, they won’t last long.

Sheet Pan Zucchini & Cottage Cheese Cheddar Crisps

Author: Freya Allen
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

These crispy sheet pan zucchini rounds topped with cottage cheese and cheddar make a savory, high-protein snack or appetizer that’s both low-carb and incredibly satisfying. Perfect for tea-time or as a party bite.

Ingredients

Scale

2 medium zucchini, sliced into ¼-inch rounds
½ cup cottage cheese
½ cup shredded cheddar cheese
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Cooking spray (olive oil or avocado oil recommended)

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment or silicone mat.
Wash and dry zucchini, then slice into ¼-inch thick rounds.
Arrange zucchini slices in a single layer on the sheet; season lightly with garlic powder, salt, and pepper.
Top each slice with about 1 teaspoon of cottage cheese.
Sprinkle shredded cheddar cheese over each round and press lightly to adhere.
Mist the tops lightly with cooking spray to encourage browning.
Bake for 12–15 minutes until cheese is melted, golden, and bubbly.
Cool for 2–3 minutes before serving.