5-Ingredients Recipe

Parmesan Baked Zucchini

with pine nuts
Average: 5 (2 votes)
(2 votes)
Parmesan Baked Zucchini

Parmesan Baked Zucchini - Quick and smart for after-work | Photo: Alina Wohldorf

share Share
bookmark_border Copy URL
Health Score:
94 / 100
20 min.
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The aromatic oven zucchini scores with abundant potassium - this electrolyte is important in the body for various metabolic processes, including for the transmission of stimuli and for the fluid balance of the body. With omega-3 fatty acids, pine nuts can have a positive effect on blood lipid levels in the body.

If you don't necessarily want to enjoy the oven zucchini low carb, you are welcome to serve a fresh baguette bread with it. And if you have enough time, then simply bake the bread yourself! For example, with our recipe for delicious ciabatta.

1 serving contains
(Percentage of daily recommendation)
Calorie237 cal.(11 %)
Protein9 g(9 %)
Fat20 g(17 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E4.1 mg(34 %)
Vitamin K27.5 μg(46 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.3 mg(21 %)
Folate29 μg(10 %)
Pantothenic acid0.3 mg(5 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C35 mg(37 %)
Potassium455 mg(11 %)
Calcium119 mg(12 %)
Magnesium74 mg(25 %)
Iron3.9 mg(26 %)
Iodine9 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3.5 g
Uric acid49 mg
Cholesterol4 mg
Complete sugar5 g


44 ozs Zucchini
4 Tbsps olive oil
4 sprigs thyme
4 Tbsps Pine nuts
¾ oz Parmesan
black freshly ground pepper
1 pinch salt
How healthy are the main ingredients?
ZucchiniPine nutsolive oilParmesanthymesalt

Kitchen utensils

1 Knife, 1 Brush, 1 coated Skillet, 1 Bowl With lid, 1 Grater

Preparation steps


Wash and clean the zucchini. Cut the zucchini with a large knife into oblong slices about 0.5 cm thick.


Brush the zucchini slices with olive oil and place on a baking sheet. Wash the thyme and shake dry. Pluck the leaves from the stems. Season the zucchini with salt and pepper and sprinkle with the thyme. Bake in the preheated oven at 200 °C (convection oven: 180 °C; gas: level 3) for approx. 15 minutes.


Meanwhile, toast the pine nuts in a hot pan without fat over medium heat for 2 minutes. While doing so, keep shaking the pan so that the kernels brown evenly. Then transfer to a plate and let cool. Shave the Parmesan.


Let the oven zucchini cool with the remaining oil in a covered dish. Then arrange on a platter sprinkled with the pine nuts and the Parmesan shavings.