Crispy Parmesan Zucchini Rounds Recipe

Crispy Parmesan Zucchini Rounds are a quick and easy side dish or snack that’s bursting with flavor. Thin slices of zucchini are coated with Parmesan cheese and baked until golden and crisp on the edges. They’re light, crunchy, and a perfect way to enjoy fresh zucchini in a simple, tasty way.

Why You’ll Love This Recipe

This recipe is perfect for busy weeknights or as a healthier alternative to chips or fries. It uses just a few simple ingredients and takes minimal prep time. Whether you’re trying to sneak more veggies into your meals or just want something crispy and cheesy, these zucchini rounds will be a hit. Plus, they’re oven-baked, not fried, which means less mess and fewer calories.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini
• Grated Parmesan cheese
• Olive oil or cooking spray
• Garlic powder
• Salt
• Black pepper

Directions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Wash and slice the zucchini into ¼-inch thick rounds.
3. In a bowl, mix together the Parmesan cheese, garlic powder, salt, and pepper.
4. Lightly coat both sides of each zucchini slice with olive oil or spray.
5. Press each zucchini slice into the Parmesan mixture, coating evenly on one side.
6. Place the coated side up on the baking sheet.
7. Bake for about 20–25 minutes or until the tops are golden brown and crispy.
8. Remove from the oven and let cool slightly before serving.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

• Add a pinch of Italian seasoning or paprika to the Parmesan mixture for extra flavor.
• Swap out Parmesan for Pecorino Romano or a dairy-free cheese alternative.
• Try dipping the rounds in marinara sauce, ranch, or garlic aioli for a tasty appetizer.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 375°F (190°C) for 5–10 minutes to maintain crispiness. Avoid microwaving, as this will make them soggy.

FAQs

How do I keep zucchini from getting soggy?

Slice them evenly, don’t overcrowd the pan, and make sure to bake at a high temperature. This helps reduce moisture and ensures crispiness.

Can I make these in an air fryer?

Yes, you can air fry them at 400°F (200°C) for about 10–12 minutes, flipping halfway through for even crisping.

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar texture and taste, and works just as well.

What type of Parmesan works best?

Finely grated Parmesan works best for an even coating and crisp texture.

Do I need to peel the zucchini?

No, the skin is tender and edible. Just wash them well before slicing.

Can I freeze zucchini rounds?

It’s not recommended, as zucchini has high water content and may become mushy when thawed.

What can I serve with these?

They pair well with grilled meats, pasta dishes, or as a topping for salads.

Are these gluten-free?

Yes, as long as your Parmesan and spices are certified gluten-free.

Can I make them vegan?

Try using a plant-based cheese alternative and olive oil spray for a vegan-friendly version.

How thin should I slice the zucchini?

About ¼-inch thick slices work best to ensure they get crispy without burning.

Conclusion

Crispy Parmesan Zucchini Rounds are the ultimate easy and delicious veggie snack or side. With minimal ingredients and maximum flavor, this recipe will become a go-to whenever you want something light, crunchy, and satisfying. Perfect for entertaining or enjoying any day of the week!

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