Description

Crispy Parmesan Zucchini Rounds are a light yet flavorful dish, with a crunchy, golden coating and tender zucchini on the inside. They’re perfect as a side dish, snack, or appetizer. Baked in the oven for a healthier twist, these zucchini rounds are full of cheesy goodness and make a great addition to any meal!

Ingredients

2 medium zucchinis, sliced into 1/4-inch thick rounds
1/2 cup breadcrumbs (preferably panko for extra crunch)
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried Italian seasoning
Salt and pepper, to taste
1 egg, beaten (for dipping)

1 tablespoon olive oil (for drizzling, optional)

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Instructions

Prepare the Zucchini Rounds:

Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the zucchini: Wash and slice the zucchinis into 1/4-inch thick rounds. Pat them dry with a paper towel to remove excess moisture.

Coat the Zucchini Rounds:

Make the coating mixture: In a shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir to combine.
Dip the zucchini: Dip each zucchini round into the beaten egg, then coat it in the breadcrumb mixture, pressing gently to make sure the coating sticks.

Bake the Zucchini Rounds:

Arrange on the baking sheet: Place the coated zucchini rounds in a single layer on the prepared baking sheet. For an extra crispy texture, lightly drizzle with olive oil.
Bake: Bake in the preheated oven for 20-25 minutes, or until the zucchini rounds are golden brown and crispy. You can flip them halfway through the cooking time to ensure even crisping.

Serve:

Serve immediately: Once baked, remove the zucchini rounds from the oven and let them cool for a few minutes. Serve warm with your favorite dipping sauce, such as marinara, ranch, or tzatziki.

Notes

For extra flavor, you can add red pepper flakes to the breadcrumb mixture for a bit of heat.
If you prefer a gluten-free version, substitute the breadcrumbs with gluten-free panko or ground almond meal.

These can be made ahead of time and stored in the fridge for a day or two. Simply reheat in the oven to regain their crispiness.