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.
Notes
- Shred your own cheese for best melt and flavor.
- Avoid frozen zucchini; it becomes too watery.
- For spicy crisps, add crushed red pepper or sliced jalapeños before baking.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in air fryer or toaster oven for best crisp.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 2g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg
Keywords: zucchini crisps, baked zucchini snacks, low carb zucchini chips, cottage cheese recipes, cheddar zucchini appetizer