Here’s a full recipe for Crispy Parmesan Zucchini Rounds — a simple but irresistible snack or side dish.
Crispy Parmesan Zucchini Rounds
Ingredients:
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2 medium zucchinis (sliced into ¼-inch thick rounds)
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2 tablespoons olive oil (or melted butter for richer flavor)
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½ cup freshly grated Parmesan cheese
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½ cup panko breadcrumbs (for extra crispiness)
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½ teaspoon garlic powder
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½ teaspoon paprika (optional, for a little kick)
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½ teaspoon dried Italian herbs (oregano, basil, or thyme)
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Salt and black pepper to taste
Instructions:
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Prep the Oven
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Preheat your oven to 425°F (220°C).
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Line a large baking sheet with parchment paper or lightly grease it with olive oil.
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Slice the Zucchini
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Wash and dry the zucchinis thoroughly.
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Slice them into even ¼-inch thick rounds — not too thin (or they’ll burn), and not too thick (or they’ll be soggy).
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Prepare the Coating Mix
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In a shallow bowl, combine:
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Parmesan cheese
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Panko breadcrumbs
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Garlic powder
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Paprika
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Italian herbs
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A little salt and black pepper
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Mix well so everything is evenly blended.
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Coat the Zucchini
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Brush or drizzle zucchini slices with olive oil (or melted butter).
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Press each round into the Parmesan-breadcrumb mixture, coating one or both sides.
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Arrange them in a single layer on the baking sheet, leaving space between each slice for airflow.
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Bake Until Crispy
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Bake for 18–22 minutes, or until golden brown and crisp.
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For extra crunch, you can broil them for 1–2 minutes at the end, but watch carefully so they don’t burn.
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Serve & Enjoy
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Transfer to a serving platter.
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Serve hot as a snack, appetizer, or side dish.
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They pair wonderfully with marinara sauce, ranch, or garlic aioli for dipping.
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Tips for Best Results:
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Fresh Parmesan works much better than the powdered kind; it melts and crisps beautifully.
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If you want them even crunchier, place a wire rack on top of your baking sheet and bake the zucchini rounds on the rack.
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These are best eaten fresh — they lose crispiness once stored.
