Crispy Baked Parmesan Zucchini Rounds
These crispy baked Parmesan zucchini rounds are a delightful and healthy snack or side dish, perfect for gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 medium zucchinis, sliced into rounds Fresh zucchini is ideal.
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs Use gluten-free if needed.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper Adjust to preference.
- 2 large eggs, beaten
- as needed Cooking spray or olive oil For drizzling.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In a separate bowl, beat the eggs until well mixed.
- Dip each zucchini round into the eggs, then coat with the breadcrumb mixture, ensuring they’re fully covered.
- Place the coated zucchini rounds onto a baking sheet lined with parchment paper.
- Lightly spray or drizzle them with olive oil for extra crispiness.
Baking
- Bake for about 20-25 minutes or until they are crispy and golden brown, turning halfway through for even cooking.
- Serve warm and enjoy!
Notes
These zucchini rounds can be paired with marinara sauce or spicy aioli for dipping. To store leftovers, keep them in an airtight container in the refrigerator for about 3 days.