Description
These Crispy Parmesan Zucchini Rounds are golden, cheesy, and bursting with flavor. Baked (not fried!) and ready in under 30 minutes, they’re the perfect way to use up fresh zucchini and satisfy that crunchy craving. Serve them as a snack, side, or party appetizer!
Ingredients
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2 medium zucchinis, sliced into 1/4-inch rounds
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1 tablespoon olive oil
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1/2 cup grated Parmesan cheese
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1/4 cup breadcrumbs (panko for extra crunch)
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1/2 teaspoon garlic powder
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1/2 teaspoon Italian seasoning
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Salt and pepper, to taste
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Optional: marinara or ranch for dipping
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
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Prep zucchini: Toss zucchini slices in olive oil until coated.
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Make coating: In a small bowl, mix Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
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Coat rounds: Press each zucchini slice into the Parmesan mixture, coating both sides. Place on the prepared baking sheet in a single layer.
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Bake for 20–22 minutes, flipping once halfway through, until golden and crispy.
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Serve warm with your favorite dipping sauce!
Notes
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For even crispier results, broil for the last 1–2 minutes—but watch closely!
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Want it gluten-free? Use almond flour or gluten-free breadcrumbs.
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You can also air fry these at 400°F for 10–12 minutes.