Baked “Parmesan” Zucchini

These baked “parmesan” zucchini are a fun and healthy side dish or snack! Nutritional yeast is used as the “parmesan” making them AIP, Paleo, Whole30, and Keto!

What you need to make these Baked “Parmesan” Zucchini

All you need is four ingredients, does it get any easier?


Obviously! You’ll need two medium sized zucchini and you’re going to cut them into 1/4 inch thick rounds.

Zucchini is so versatile: I love using it for zoodles with my nomato sauce, in baking (zucchini bread coming soon!), or simply roasted like in my curried roasted vegetables recipe!

Avocado oil

Avocado oil is my oil of choice when cooking since it is one of the few AIP oils that have a high smoke point.

Nutritional Yeast

Nutritional yeast is an AIP approved food that is commonly used to add a cheesy flavour to dishes. And in this recipe, it does just that as the parmesan substitute.

It’s also exceptionally high in B vitamins, which helps to boost those energy levels! Woot woot!

I prefer to use Bragg’s Nutritional Yeast since it is certified gluten free.

AIP Paleo Powder

So I loooove AIP Paleo Powder. Having a convenient seasoning mix that is free of additives, made with clean ingredients, and is totes AIP compliant is a must in my kitchen!

I really do use it often. It’s absolutely wonderful sprinkled on roast chicken and veggies!

I highly recommend using AIP Paleo Powder in this recipe because it adds the perfect flavour. BUT if you don’t have it on hand, you can try adding your own herbs or seasoning or just season with a bit of salt!

Yield: 4-6 servings

Baked "Parmesan" Zucchini (AIP/Paleo/Whole30/Keto)

Prep Time:
10 minutes
Cook Time:
25 minutes
Additional Time:
5 minutes
Total Time:
40 minutes

These baked “parmesan” zucchini are a fun and healthy side dish or snack! Nutritional yeast is used as the “parmesan” making them AIP, Paleo, Whole30, and Keto!



    1. Preheat the oven to 450 F.
    2. Line a baking sheet with either parchment paper or a silpat.
    3. Slice the zucchini into 1/4-inch thick rounds.
    4. In a medium bowl, toss the zucchini with the avocado oil.
    5. In a small bowl, combine the nutritional yeast and paleo powder.
    6. Dip each round into the nutritional yeast mixture, coating it evenly on both sides and place in a single layer on the prepared baking sheet.
    7. Bake 25 minutes or until zucchini rounds are lightly browned.
    8. Enjoy!


  1. Claire Pullman

    Can you buy the AIP Paleo Powder in Canada?

  2. What’s the best way to store these and about how long do they last?

  3. Yours look so crisp! Are they meant to be crisp/crunchy? Mine came out fairly mushy. Still tasty, but not what I expected.

    I’m wondering if I cut them a bit too thick or if they needed more than 25 minutes.

    Did you flip yours half way through?

    • I don’t flip mine but you certainly can. They’re not super crunchy but not really mushy, there’s a bit of a crispiness to them! I would suggest cutting them thinner and/or adjust the cooking time. Hope this helps!

  4. Looks amazing and I love your website and your message! Just thought I would pass along to you information that I recently learned that shocked me but I’m happy to know -that folic acid causes cancer and so any nutritional yeast that you buy/use should NOT have folic acid in it (you want folate, which is natural, not folic acid, which is synthetic).

  5. Yum. Have garden zucchini to use up.

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