Crispy Parmesan Zucchini Rounds
These crispy parmesan zucchini rounds are golden, cheesy, and perfectly crunchy on the outside while tender inside. They make an easy appetizer, snack, or side dish and are delicious with marinara, ranch, or garlic yogurt dip.
Ingredients
- 2 medium zucchini, sliced into ¼-inch rounds
- ½ cup grated parmesan cheese
- ½ cup breadcrumbs (panko for extra crunch)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 egg
- 1 tablespoon olive oil or cooking spray
- Fresh parsley, for garnish
Instructions
1. Prep the Zucchini
Pat zucchini slices dry with paper towels to remove excess moisture.
2. Prepare the Coating
In a bowl, combine parmesan, breadcrumbs, Italian seasoning, garlic powder, paprika, salt, and pepper.
In another bowl, beat the egg.
3. Coat the Zucchini
Dip each zucchini round into the egg, then coat in the parmesan breadcrumb mixture.
4. Bake or Air Fry
Oven Method
- Preheat oven to 425°F (220°C).
- Place zucchini rounds on a lined baking tray.
- Lightly drizzle or spray with olive oil.
- Bake for 18–22 minutes, flipping halfway through, until golden and crispy.
Air Fryer Method
- Air fry at 400°F (200°C) for 10–12 minutes, flipping once halfway.
5. Serve
Garnish with fresh parsley and extra parmesan. Serve warm with your favorite dip.
Dipping Sauce Ideas
- Marinara sauce
- Garlic aioli
- Ranch dressing
- Spicy sriracha mayo
- Greek yogurt herb dip
Q&A
How do I keep zucchini from getting soggy?
Pat the zucchini dry well before coating, and avoid overcrowding the tray.
Can I make them gluten-free?
Yes — use gluten-free breadcrumbs.
Can I use yellow squash instead?
Absolutely. Yellow squash works just as well.
How do I store leftovers?
Store in the fridge for up to 3 days and reheat in the oven or air fryer for best crispiness.
Can I make them without eggs?
Yes — dip the zucchini in milk or a flour-water mixture before coating.
