Crispy Parmesan Zucchini Rounds
These baked zucchini rounds are coated in a seasoned crumb mixture and finished with Parmesan for a golden, crisp exterior and tender inside. They work well as a side dish or snack.
🧾 Ingredients
-
2 medium zucchinis, sliced into ¼-inch (6 mm) rounds
-
½ cup grated Parmesan cheese
-
½ cup breadcrumbs or panko (for extra crunch)
-
1 teaspoon dried oregano
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
¼ teaspoon black pepper
-
¼ teaspoon salt
-
1 large egg
-
1 tablespoon milk (optional, for easier dipping)
-
Cooking spray or olive oil for baking sheet
Optional Add-Ins
-
½ teaspoon paprika
-
Fresh chopped parsley for garnish
🔪 Equipment
-
Baking sheet
-
Parchment paper or foil
-
Mixing bowls
-
Whisk
-
Tongs or fork
-
Wire rack (optional, for extra crisping)
👩🍳 Instructions
1️⃣ Prepare the Oven
-
Preheat oven to 400°F (200°C).
-
Line a baking sheet with parchment paper or lightly grease it.
2️⃣ Set Up Breading Station
-
In one bowl, whisk together the egg and milk (if using).
-
In another bowl, combine:
-
Parmesan
-
Breadcrumbs
-
Oregano
-
Garlic powder
-
Onion powder
-
Salt
-
Pepper
-
Mix well.
3️⃣ Coat the Zucchini
-
Dip each zucchini round into the egg mixture.
-
Then coat fully in the breadcrumb-Parmesan mixture.
-
Place on prepared baking sheet in a single layer.
4️⃣ Bake
-
Lightly spray tops with cooking spray or drizzle lightly with olive oil.
-
Bake for 18–22 minutes, flipping halfway through, until golden and crisp.
5️⃣ Finish and Serve
-
Remove from oven and garnish with parsley if desired.
-
Serve warm with:
-
Marinara sauce
-
Garlic yogurt dip
-
Ranch-style dressing
-
🧊 Storage
-
Store leftovers in an airtight container in the refrigerator for 2 days.
-
Reheat in the oven or air fryer to restore crispness.