🥒🧀 Crispy Parmesan Zucchini Rounds
🛒 Ingredients
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2 medium zucchini (sliced into rounds)
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½ cup grated parmesan cheese
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½ cup breadcrumbs (or panko for extra crunch)
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1 tsp garlic powder
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½ tsp paprika
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½ tsp dried oregano
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Salt & black pepper (to taste)
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1 egg (beaten)
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2 tbsp olive oil (or cooking spray)
👩🍳 Instructions
1. Prep
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Preheat oven to 200°C (400°F)
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Line a baking tray with parchment paper
2. Mix Coating
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In a bowl, combine parmesan, breadcrumbs, garlic powder, paprika, oregano, salt, and pepper
3. Coat the Zucchini
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Dip each zucchini slice into the beaten egg
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Coat well in the parmesan mixture
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Place on the baking tray in a single layer
4. Bake Until Crispy
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Drizzle or spray with olive oil
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Bake for 20–25 minutes, flipping halfway
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Cook until golden brown and crispy
✨ Texture & Taste
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Outside: crispy, cheesy crust
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Inside: soft, tender zucchini
🔥 Pro Tips
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Use panko breadcrumbs for extra crunch
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Don’t overcrowd the tray—helps crispiness
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Add chili flakes for a spicy kick 🌶️
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For extra crisp, broil 2–3 minutes at the end
🥣 Optional Dips
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Garlic yogurt sauce
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Marinara sauce
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Tzatziki for a Mediterranean touch
❓ Q & A
Q: Can I air fry these?
A: Yes! Air fry at 180°C for 10–12 minutes until crispy.
Q: How do I keep them crispy?
A: Serve immediately or reheat in oven/air fryer—not microwave.
Q: Can I make them low-carb?
A: Replace breadcrumbs with almond flour or crushed pork rinds.
