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Crispy Parmesan Crusted Zucchini Rounds

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A quick and easy healthy snack featuring zucchini rounds coated in a crispy parmesan and breadcrumb crust, baked to golden perfection.

Ingredients

Scale
  • 2 medium zucchinis, sliced into 1/4-inch thick rounds
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup plain or Italian seasoned breadcrumbs (panko recommended for extra crunch)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt (sea salt or kosher salt recommended)
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • Olive oil or cooking spray for brushing or spraying

Instructions

  1. Preheat your oven to 425°F (220°C) and position a rack in the middle.
  2. Wash and dry zucchinis thoroughly. Slice into 1/4-inch thick rounds.
  3. In one bowl, beat the eggs until smooth. In another bowl, mix parmesan, breadcrumbs, garlic powder, salt, and black pepper.
  4. Dip each zucchini round into the egg wash, letting excess drip off, then press firmly into the parmesan breadcrumb mixture to coat both sides.
  5. Place coated zucchini rounds on a wire rack set over a baking sheet or directly on a parchment-lined baking sheet, spacing evenly.
  6. Lightly brush or spray the tops with olive oil.
  7. Bake for 20-25 minutes, flipping halfway through if not using a wire rack, until golden brown and tender.
  8. Remove from oven and let cool on the rack for a few minutes to set the crust.

Notes

Pat zucchini dry before coating to remove moisture and improve crispiness. Use a wire rack if possible to allow air circulation and prevent sogginess. Flip zucchini halfway through baking if not using a wire rack. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free, use nutritional yeast instead of parmesan and a flax egg substitute.

Nutrition

Keywords: zucchini, parmesan, crispy, healthy snack, baked zucchini, easy snack, vegetarian, gluten-free option

Find it online: https://juliamadeit.com/crispy-parmesan-crusted-zucchini-rounds-recipe-easy-healthy-snack-ideas/