Crispy Parmesan Zucchini Rounds
A simple, crispy, and flavorful way to enjoy zucchini with a golden Parmesan crust. Perfect as a snack, appetizer, or side dish!
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)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 large egg, beaten
- 2 tablespoons olive oil (optional, for drizzling)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Coating: In a bowl, mix Parmesan, breadcrumbs, oregano, garlic powder, onion powder, salt, and pepper.
- Coat the Zucchini: Dip each zucchini round into the beaten egg, then coat it in the Parmesan mixture. Press lightly to adhere.
- Arrange on Baking Sheet: Place rounds in a single layer. Drizzle lightly with olive oil for extra crispiness.
- Bake: Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
- Serve: Garnish with fresh parsley and serve warm.
Notes & Tips
- Extra Crispiness? Use panko breadcrumbs for more crunch.
- Air Fryer Option: Cook at 375°F (190°C) for 10-12 minutes, shaking the basket halfway.
- Dipping Ideas: Serve with marinara sauce, ranch, or garlic aioli.
Servings & Nutritional Info (Per serving, assuming 4 servings)
- Calories: ~150 kcal
- Protein: ~7g
- Carbohydrates: ~12g
- Fiber: ~2g
- Healthy Fats: ~8g
Benefits
✅ Low-Calorie & Nutrient-Rich – Zucchini is packed with vitamins A and C.
✅ Great for Weight Loss – High in fiber and low in carbs.
✅ Kid-Friendly – A delicious way to make veggies fun.
✅ Keto-Friendly Alternative – Use almond flour instead of breadcrumbs.
Q&A
Q: Can I make these ahead of time?
A: Yes! You can prepare and coat the zucchini rounds in advance. Store them in the fridge for up to 24 hours before baking.
Q: Can I use other cheeses?
A: Definitely! Try Pecorino Romano or a mix of cheddar and mozzarella for a different flavor.
Q: Can I freeze them?
A: It’s best to freeze before baking. Lay coated rounds on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake straight from frozen at 400°F (200°C) for 20 minutes.
Would you like any variations, such as making them spicy or adding another cheese option? 😊