Crispy Parmesan Zucchini Rounds
Serves: 3–4
Time: ~30 minutes
Perfect for: snack, side dish, or “I’m trying to eat vegetables but make it good”
Ingredients
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3 medium zucchini
-
½ cup freshly grated Parmesan cheese
(use real parm, not the shelf stuff — huge difference) -
½ cup panko breadcrumbs
(or regular breadcrumbs) -
1 tsp garlic powder
-
½ tsp onion powder
-
½ tsp paprika
-
½ tsp salt
-
¼ tsp black pepper
-
2 tbsp olive oil
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1 tbsp chopped fresh parsley (optional, for garnish)
Optional upgrades
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½ tsp Italian seasoning
-
Pinch of chili flakes
-
Extra Parmesan for topping
Instructions
1. Prep the Zucchini
-
Wash and dry zucchini.
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Slice into ¼-inch thick rounds (not too thin or they’ll go limp).
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Pat dry with paper towels — this helps them crisp.
2. Preheat & Prep Pan
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper or lightly grease it.
3. Mix the Coating
In a bowl, combine:
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Parmesan
-
Breadcrumbs
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Garlic powder
-
Onion powder
-
Paprika
-
Salt & pepper
-
Optional Italian seasoning or chili flakes
4. Coat the Zucchini
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Toss zucchini rounds with olive oil until lightly coated.
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Press each slice into the Parmesan mixture.
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Place in a single layer on the baking sheet.
💡 Tip: Press the coating on firmly — that’s where the crunch comes from.
5. Bake
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Bake for 15 minutes
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Flip each round
-
Bake another 10–12 minutes until:
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Golden brown
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Crispy edges
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Cheese is melted and toasty
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For extra crispiness, broil 1–2 minutes at the end (watch closely).
6. Finish & Serve
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Sprinkle with parsley.
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Add a little extra Parmesan if you’re feeling bold.
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Serve hot.
Dipping Sauce Ideas
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Garlic aioli
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Ranch
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Marinara
-
Spicy mayo
Pro Tips
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Want extra crunch? Use all panko and add a light oil spray.
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Air fryer version: 400°F for 10–12 minutes, flipping halfway.
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Don’t overcrowd — space = crisp
