Description
Crispy, golden Baked Parmesan Zucchini Rounds are the perfect healthy side dish! Fresh zucchini slices are coated in a flavorful Parmesan breadcrumb mixture and baked until perfectly crispy. Ready in just 25 minutes, these cheesy zucchini rounds are kid-friendly, budget-friendly, and absolutely delicious!
Ingredients
Scale
- 3 medium zucchini (about 1½ pounds), sliced into ¼-inch rounds
- 2 large eggs, beaten
- ½ cup freshly grated Parmesan cheese
- ½ cup breadcrumbs (regular, Italian-seasoned, or panko)
- 1 teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt (adjust based on Parmesan saltiness)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
- Fresh parsley for garnish (optional)
Instructions
- Preheat Your Oven – Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly spray with cooking spray or brush with olive oil.
- Prepare the Zucchini – Wash and dry the zucchini thoroughly. Trim off the ends and slice into ¼-inch thick rounds. Pat them dry with paper towels to remove excess moisture – this is crucial for achieving crispy results!
- Set Up Your Breading Station – In a shallow bowl, beat the eggs until well combined. In a second shallow bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper until evenly distributed.
- Coat the Zucchini Rounds – Working with one zucchini round at a time, dip it into the beaten egg, allowing excess to drip off. Then press both sides into the Parmesan breadcrumb mixture, coating thoroughly. Press gently to help the coating adhere.
- Arrange on Baking Sheet – Place the coated zucchini rounds in a single layer on the prepared baking sheet, making sure they don’t overlap. Lightly spray or drizzle the tops with olive oil for extra crispiness.
- Bake to Perfection – Bake for 12-15 minutes, or until the zucchini rounds are golden brown and crispy. For extra crispiness, flip them halfway through cooking (optional but recommended).
- Serve Immediately – Remove from oven and let cool for 2-3 minutes. Garnish with fresh parsley if desired. Serve warm with your favorite dipping sauce!
Notes
- Moisture is the enemy of crispiness! Make sure to pat the zucchini slices very dry before coating.
- For extra-crispy results, place the baking sheet on the middle rack and use the convection setting if your oven has one.
- Don’t overcrowd the pan – the zucchini rounds need space for air circulation.
- Leftover coating mixture can be sprinkled over the top before baking for extra flavor.
- These are best enjoyed fresh from the oven while still crispy, but leftovers can be reheated (see storage instructions below).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: About 8-10 rounds (¼ of recipe)
- Calories: 165
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 102mg