Crispy Parmesan Zucchini Rounds
Servings:
4–5 as a side or snack
Prep Time:
10 minutes
Cook Time:
15–20 minutes
Total Time:
25–30 minutes
✅ Ingredients
-
2 medium zucchinis, sliced into ¼-inch thick rounds
-
½ cup grated Parmesan cheese
-
½ cup breadcrumbs (panko works best for extra crunch)
-
2 tbsp olive oil (or melted butter)
-
1 tsp garlic powder
-
1 tsp Italian seasoning (or oregano + thyme mix)
-
Salt and freshly ground black pepper, to taste
-
Fresh parsley, chopped (for garnish)
🔪 Instructions
Step 1: Prepare the Zucchini
-
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
Slice zucchinis into ¼-inch thick rounds. Pat dry with a paper towel to remove excess moisture (this helps them crisp up).
Step 2: Make the Coating
-
In a shallow bowl, mix together: Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
-
Brush or drizzle zucchini slices lightly with olive oil (or dip each slice in oil).
Step 3: Coat the Zucchini
-
Press each zucchini round into the Parmesan-breadcrumb mixture, coating both sides well.
-
Place coated rounds on the prepared baking sheet in a single layer (don’t overcrowd them).
Step 4: Bake
-
Bake in the preheated oven for 18–20 minutes, flipping halfway through, until golden and crispy.
-
For extra crunch, broil for 1–2 minutes at the end (optional).
Step 5: Serve
-
Remove from oven and let cool slightly.
-
Garnish with freshly chopped parsley.
-
Serve warm with marinara sauce, ranch dip, or garlic aioli.
🌟 Tips & Variations
-
Use panko breadcrumbs for maximum crunch.
-
Swap Parmesan with Pecorino Romano for a sharper flavor.
-
Add a pinch of chili flakes for a spicy kick.
-
Make it low-carb by replacing breadcrumbs with crushed pork rinds or almond flour.
