Here’s a Crispy Parmesan Zucchini Rounds recipe—golden, cheesy, and perfectly crunchy. They’re a great appetizer or side dish!
🥒 Crispy Parmesan Zucchini Rounds
⭐ Serves: 2–4
⏱ Total Time: ~25 minutes
🧾 Ingredients
- 2 medium zucchinis
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (panko for extra crunch)
- 1 tsp garlic powder
- ½ tsp paprika (optional)
- Salt & pepper to taste
- 1–2 eggs, beaten
- Olive oil or cooking spray for baking
Optional for dipping
- Marinara sauce
- Ranch dressing
- Garlic aioli
🔪 Instructions
1. Prepare the zucchini
- Preheat oven to 425°F (220°C).
- Wash and slice zucchini into ¼–½ inch thick rounds.
- Pat dry with a paper towel to remove excess moisture.
2. Make the coating
- In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
- In another bowl, beat the eggs.
3. Coat the zucchini
- Dip each zucchini slice into the egg, then coat with the Parmesan-breadcrumb mixture.
- Press lightly to adhere.
4. Bake
- Arrange zucchini rounds on a baking sheet lined with parchment paper.
- Lightly drizzle olive oil or spray with cooking spray.
- Bake 15–20 minutes, flipping halfway, until golden brown and crispy.
5. Serve
- Serve warm with your favorite dipping sauce.
✨ Tips & Variations
- Extra crunch: Use panko breadcrumbs or mix panko with crushed cornflakes.
- Spicy kick: Add cayenne pepper or chili powder to the breadcrumb mixture.
- Air fryer option: Cook at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Herbs: Add dried Italian herbs, parsley, or thyme to the coating.
If you want, I can also make a gluten-free version with almond flour and Parmesan that’s just as crispy and delicious.
Do you want me to do that?
