Ingredients
2 medium zucchinis, sliced into 1/4-inch thick rounds
1/2 cup grated Parmesan cheese – freshly grated for best flavor
1/2 cup breadcrumbs – panko preferred for added crunch
1 teaspoon dried oregano – adds an herby depth
1/2 teaspoon garlic powder – enhances savory notes
1/2 teaspoon onion powder – boosts flavor subtly
Salt and pepper – optional, to taste
Olive oil spray or a light drizzle – helps achieve crispiness
Fresh parsley, chopped – for garnish and freshness
Method of Preparation
- Preheat the Oven
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Make the Coating
In a small bowl, combine the grated Parmesan, breadcrumbs, oregano, garlic powder, and onion powder. Mix thoroughly so the seasoning is evenly distributed.
- Arrange and Coat the Zucchini
Place the zucchini rounds in a single layer on the prepared baking sheet.
Lightly spray or brush the tops with olive oil.
Spoon the Parmesan-breadcrumb mixture on top of each round, gently pressing it down to help it stick.
- Bake to Perfection
Bake for 20–25 minutes, or until the coating is golden and crisp.
For an extra crunchy finish, broil for 1–2 minutes at the end—but keep a close eye to avoid burning.
- Serve and Enjoy
Remove from the oven and sprinkle with chopped fresh parsley. Serve hot for the best texture and flavor.
Tips for Success
Uniform Slicing: Ensure the zucchini is sliced evenly so all pieces cook at the same rate.
Don’t Overcrowd: Space the rounds out to allow air circulation, which is key for crispiness.
Use Fresh Parmesan: Freshly grated Parmesan melts better and adds more robust flavor.
Make it Gluten-Free: Substitute gluten-free breadcrumbs if needed.
Serving Suggestions
Appetizer Platter: Pair with marinara or garlic aioli for dipping.
Side Dish: Perfect alongside grilled chicken, fish, or pasta.
Snack Time: Serve warm with a squeeze of lemon for a fresh twist.
Frequently Asked Questions (FAQ)
Q: Can I make this in an air fryer?
A: Yes! Preheat the air fryer to 400°F (200°C) and cook in batches for about 10–12 minutes, or until golden and crisp.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to retain crispiness.
Q: Can I use other cheeses?
A: Yes, Pecorino Romano or a Parmesan-Romano blend works well, but avoid softer cheeses which don’t crisp up as nicely.
Q: Are these rounds keto-friendly?
A: Not as written, but you can make them keto by substituting the breadcrumbs with crushed pork rinds or almond flour.
Q: Can I freeze them?
A: Not recommended. Zucchini has high water content and can become mushy after freezing.
Nutritional Highlights (Approx. per serving)
Calories: ~120
Protein: ~6g
Carbs: ~10g
Fat: ~7g
Fiber: ~2g
(Note: Nutrition may vary depending on exact ingredient brands and portion sizes.)
Final Thoughts
Crispy Parmesan Zucchini Rounds are a tasty, wholesome way to enjoy vegetables with a cheesy, savory crunch. They’re incredibly easy to make, versatile, and great for everything from meal prep to party snacks. Give them a try and see how quickly they disappear from the plate!
Enjoy!