🥒 Crispy Parmesan Zucchini Rounds
A crunchy, cheesy, and healthy snack or side dish—perfectly crispy zucchini rounds baked (or fried) with a golden parmesan crust!
📝 Ingredients
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2 medium zucchinis, sliced into ¼-inch thick rounds
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½ cup grated Parmesan cheese
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½ cup panko breadcrumbs (or almond flour for low-carb)
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1 tsp garlic powder
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1 tsp dried Italian herbs (basil, oregano, thyme)
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Salt & black pepper, to taste
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1 large egg, beaten
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Cooking spray or olive oil
👩🍳 Instructions
1️⃣ Prepare Oven & Baking Sheet
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
2️⃣ Make Coating
In a shallow bowl, mix Parmesan, panko, garlic powder, Italian herbs, salt, and pepper.
3️⃣ Dip & Coat
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Dip each zucchini round into the beaten egg, then press into the Parmesan mixture to coat well.
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Place coated rounds on the baking sheet in a single layer.
4️⃣ Bake
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Spray tops lightly with cooking spray or drizzle with olive oil.
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Bake for 20–25 minutes, flipping halfway, until golden and crispy.
5️⃣ Serve
Enjoy warm with marinara, ranch, or your favorite dip!
🔥 Tips for Extra Crispiness
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Use very thin slices (¼ inch or less).
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Don’t overcrowd the baking sheet.
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For frying: heat oil to 350°F and fry 2–3 minutes until golden. Drain on paper towels.
❓ Q & A
Q1: Can I air-fry these?
Yes! Air fry at 400°F for about 10–12 minutes, flipping halfway.
Q2: Can I make them gluten-free?
Use almond flour or gluten-free breadcrumbs.
Q3: Can I add other spices?
Absolutely! Try smoked paprika, chili powder, or fresh herbs.
Q4: How to store leftovers?
Keep in airtight container in fridge up to 2 days. Reheat in oven or air fryer to keep crisp.