📝 Description
Crispy Parmesan Zucchini Rounds are a light, crunchy, and flavorful snack or side dish perfect for any meal. Coated with a delicious blend of Parmesan cheese, breadcrumbs, and herbs, these baked zucchini slices turn golden and crispy on the outside while staying tender inside. They’re a healthier alternative to fried snacks and pair perfectly with marinara sauce or garlic dip.
🥒 Ingredients
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko for extra crunch) or finely crushed oats
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon black pepper
- 1 egg (beaten) or 2 tablespoons olive oil (for coating)
👩🍳 Instructions
- Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Prepare Coating
In a bowl, mix Parmesan cheese, breadcrumbs (or oats), oregano, garlic powder, onion powder, salt, and pepper. - Coat Zucchini
Dip each zucchini slice into the beaten egg (or lightly brush with olive oil), then coat both sides in the Parmesan breadcrumb mixture. Press gently so the coating sticks well. - Arrange on Baking Sheet
Place the coated zucchini rounds in a single layer on the prepared baking sheet. Avoid overlapping. - Bake
Bake for 18–22 minutes or until golden brown and crispy. For extra crispiness, broil for 1–2 minutes at the end. - Serve
Serve warm with marinara sauce, ranch, or garlic yogurt dip.
💡 Tips
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- Make sure zucchini slices are evenly cut for uniform cooking.
- Pat zucchini slices dry with paper towels before coating to help the mixture stick better.
- Add a pinch of red chili flakes for a spicy kick.
- Best enjoyed fresh, but you can reheat in the oven or air fryer to keep them crispy.