Description
These Crispy Parmesan Zucchini Rounds are a delicious and healthy appetizer or snack. Thinly sliced zucchini rounds are coated in a flavorful mixture of Parmesan cheese, breadcrumbs, and herbs, then baked to golden crispiness. Perfect as a light bite or served with marinara sauce for dipping, this recipe is easy to prepare and sure to please.
Ingredients
Scale
Zucchini Rounds
- 2 medium zucchinis, sliced into ¼-inch rounds
Coating Mixture
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko for extra crunch)
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Other
- 1 large egg, beaten
- 1 tbsp olive oil (optional, for drizzling)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to ensure the zucchini rounds don’t stick during baking.
- Prepare the coating: In a shallow bowl, thoroughly combine the grated Parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and black pepper. Mix well to create an even and flavorful coating mixture.
- Coat the zucchini rounds: Dip each zucchini round into the beaten egg, making sure it is completely coated. Then dredge each round in the Parmesan breadcrumb mixture, pressing gently so the coating sticks firmly. Place each coated zucchini round on the prepared baking sheet in a single layer.
- Bake the zucchini rounds: Arrange the zucchini in a single layer with a little space between each piece. If desired, lightly drizzle the rounds with olive oil for extra crispiness and flavor. Bake in the preheated oven for 20-25 minutes, flipping the rounds halfway through baking to ensure even browning.
- Serve: Once the zucchini rounds are golden brown and crispy on the edges, remove them from the oven. Let them cool slightly before serving. These rounds taste fantastic on their own or paired with a side of marinara sauce for dipping.
Notes
- Using panko breadcrumbs will give the zucchini rounds extra crunch.
- You can swap dried oregano for other dried herbs like thyme or Italian seasoning.
- For a gluten-free version, use gluten-free breadcrumbs.
- The olive oil drizzle is optional but helps achieve a crispier texture.
- Serve immediately for best texture, but they can be reheated in the oven to regain crispiness.
