Description
These crispy Parmesan zucchini rounds are a quick and easy snack or side dish. With just a handful of ingredients, they come out golden and crunchy on the outside, and tender on the inside. Perfect for using up fresh summer zucchini, and ready in under 30 minutes!
Ingredients
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2 medium zucchini, sliced into 1/4-inch thick rounds
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1/2 cup grated Parmesan cheese
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1/4 cup breadcrumbs (plain or Italian-style)
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1 tablespoon olive oil
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Optional: chopped fresh parsley for garnish
Instructions
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
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In a small bowl, mix together the Parmesan, breadcrumbs, garlic powder, salt, and pepper.
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Toss zucchini slices in olive oil until evenly coated.
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Press each zucchini round into the Parmesan mixture, coating both sides.
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Arrange the coated rounds in a single layer on the baking sheet.
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Bake for 20–25 minutes, flipping halfway, until golden and crispy.
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Garnish with fresh parsley if desired and serve warm.
Notes
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For extra crunch, broil for 1–2 minutes at the end.
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You can swap out Parmesan for a dairy-free alternative if needed.
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Great served with marinara or ranch for dipping!
Nutrition
- Serving Size: ~6–8 rounds
- Calories: 130
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 7mg