Crispy Parmesan Zucchini Rounds
Description
Golden, crunchy on the outside, tender on the inside, these zucchini rounds are coated in Parmesan and breadcrumbs for a deliciously savory snack or side dish. Perfect for dipping in marinara sauce or enjoying on their own as a healthy appetizer.
Ingredients (Serves 2–4)
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2 medium zucchinis, sliced into ½ cm (¼ inch) rounds
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½ cup grated Parmesan cheese
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½ cup breadcrumbs (panko works best for extra crunch)
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1 tsp garlic powder
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½ tsp paprika
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¼ tsp black pepper
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½ tsp salt (adjust to taste)
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2 large eggs
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2 tbsp olive oil or cooking spray for baking
Method
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Preheat oven:
Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper or lightly grease it. -
Prepare coating:
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In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
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In another bowl, beat the eggs.
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Coat zucchini rounds:
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Dip each zucchini slice into the egg, letting excess drip off.
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Then press it into the Parmesan-breadcrumb mixture until fully coated.
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Arrange and bake:
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Place coated zucchini rounds on the baking tray in a single layer.
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Lightly drizzle with olive oil or spray with cooking spray.
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Bake for 15–20 minutes, flipping halfway, until golden brown and crispy.
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Serve:
Serve hot with marinara sauce, yogurt dip, or a squeeze of fresh lemon.
Tips & Q&A
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Extra crispiness:
Use panko breadcrumbs and make sure slices are not too thick. -
Make it gluten-free:
Use almond flour or gluten-free breadcrumbs instead of regular breadcrumbs. -
Air fryer option:
Cook at 200°C (390°F) for 10–12 minutes, flipping halfway. -
Cheese variations:
Parmesan gives sharpness; you can mix with Pecorino Romano for a stronger flavor. -
Storage:
Best eaten fresh. If reheating, bake at 200°C (400°F) for 5 minutes to restore crispiness.
