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