Crispy Parmesan Zucchini Rounds

Crispy Parmesan Zucchini Rounds

These baked zucchini rounds are coated in a seasoned crumb mixture and finished with Parmesan for a golden, crisp exterior and tender inside. They work well as a side dish or snack.

 Ingredients

• 2 medium zucchinis, sliced into ¼-inch (6 mm) rounds

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs or panko (for extra crunch)

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• ¼ teaspoon salt

• 1 large egg

• 1 tablespoon milk (optional, for easier dipping)

• Cooking spray or olive oil for baking sheet

  

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Optional Add-Ins

• ½ teaspoon paprika

• Fresh chopped parsley for garnish

 Equipment

• Baking sheet

• Parchment paper or foil

• Mixing bowls

• Whisk

• Tongs or fork

• Wire rack (optional, for extra crisping)

 Instructions

 Prepare the Oven

• Preheat oven to 400°F (200°C).

• Line a baking sheet with parchment paper or lightly grease it.

 Set Up Breading Station

• In one bowl, whisk together the egg and milk (if using).

  

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• In another bowl, combine:

  • Parmesan

  • Breadcrumbs

  • Oregano

  • Garlic powder

  • Onion powder

  • Salt

  • Pepper

Mix well.

 Coat the Zucchini

• Dip each zucchini round into the egg mixture.

• Then coat fully in the breadcrumb-Parmesan mixture.

• Place on prepared baking sheet in a single layer.

  

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 Bake

• Lightly spray tops with cooking spray or drizzle lightly with olive oil.

• Bake for 18–22 minutes, flipping halfway through, until golden and crisp.

 Finish and Serve

• Remove from oven and garnish with parsley if desired.

• Serve warm with:

  • Marinara sauce

  • Garlic yogurt dip

  • Ranch-style dressing

 Storage

• Store leftovers in an airtight container in the refrigerator for 2 days.

• Reheat in the oven or air fryer to restore crispness.