🥒 Crispy Parmesan Zucchini Rounds
🌟 Description
These crispy zucchini rounds are a quick, oven-baked snack or side dish with a golden, cheesy crust and tender center. The combination of Parmesan cheese, breadcrumbs, and simple seasonings gives them a satisfying crunch without deep frying. They’re perfect as a healthier alternative to chips or fries and pair well with dips like marinara or garlic aioli.
📝 Ingredients
- 2 medium zucchini, sliced into ¼-inch rounds
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (panko for extra crunch)
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and black pepper to taste
- 1–2 tbsp olive oil (or cooking spray)
- Optional: Italian seasoning or chili flakes
👩🍳 Instructions
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Prepare coating: In a bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
- Prep zucchini: Pat slices dry with a paper towel (this helps crispiness).
- Coat slices: Lightly brush or spray zucchini with olive oil, then press into the Parmesan mixture.
- Arrange on the baking sheet in a single layer.
- Bake for 20–25 minutes, flipping halfway, until golden and crispy.
- Optional: Broil for 2–3 minutes at the end for extra crispiness.
Serve hot with your favorite dip.
❓ Q&A
Q: How do I make them extra crispy?
A: Use panko breadcrumbs, don’t overcrowd the tray, and make sure the zucchini is dry before coating.
Q: Can I make these in an air fryer?
A: Yes! Cook at 200°C (390°F) for about 8–10 minutes, flipping halfway.
Q: Do I need to peel the zucchini?
A: No, the skin adds texture and nutrients.
Q: Can I make them low-carb?
A: Replace breadcrumbs with almond flour or crushed pork rinds.
Q: Why are my zucchini rounds soggy?
A: Likely due to excess moisture or overcrowding the pan. Try salting slices lightly and letting them sit for 10 minutes, then pat dry.