These crispy Parmesan zucchini rounds are the ultimate quick side dish, snack, or low-carb appetizer. By tossing fresh zucchini slices in a seasoned blend of grated Parmesan cheese and whole wheat panko breadcrumbs, you get a beautiful golden crust with a satisfying crunch in every single bite.
Ingredients
The Vegetable: 2 medium zucchini, sliced into ¼-inch rounds (about 24 slices)
The Binder: 2 tablespoons olive oil
The Crispy Coating: ⅓ cup grated parmesan cheese, ¼ cup whole wheat panko breadcrumbs
Seasoning: 1 teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper
Optional Kick: A pinch of red pepper flakes
Garnish: 1 tablespoon fresh parsley, finely chopped
Instructions
Step 1: Preheat and Prep the Pan
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent the cheese coating from sticking.
Step 2: Season the Zucchini Rounds
Place your sliced zucchini rounds into a large mixing bowl. Drizzle the olive oil evenly over the top and toss thoroughly using your hands or tongs, ensuring every slice is lightly coated on both sides.
Step 3: Mix the Coating
In a separate shallow bowl or pie dish, combine the grated Parmesan cheese, whole wheat panko breadcrumbs, garlic powder, Italian seasoning, salt, black pepper, and optional red pepper flakes. Stir well to mix the spices evenly through the cheese and crumbs.
Step 4: Coat the Rounds
Working in batches, press each oiled zucchini round firmly into the Parmesan mixture, coating both sides evenly. Place the coated rounds onto the prepared baking sheet in a single layer, ensuring they do not overlap so they can crisp up properly.
Step 5: Bake Until Golden and Crispy
Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. For an extra-crispy, golden crust, turn the oven to broil for the last 1 to 2 minutes, watching closely to avoid burning. The cheese should be bubbling and beautifully browned, just like the rounds featured in image_14.png.
Step 6: Garnish and Serve
Remove the sheet from the oven and let the rounds rest on the pan for 2 to 3 minutes to allow the cheese crust to crisp up. Transfer them to a serving plate and scatter the freshly chopped parsley over the top to achieve the vibrant, fresh look captured in image_14.png. Serve warm.