Crispy Parmesan Zucchini Rounds Recipe
Enjoy these crunchy, savory zucchini rounds coated in a blend of Parmesan cheese and breadcrumbs. Baked to golden perfection, they make a light appetizer or snack bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking (or Pan-Frying)
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
– 2 medium zucchinis, sliced into 1/4-inch rounds
– 1/4 cup all-purpose flour
– 2 large eggs, beaten
– 1/2 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil (or nonstick spray)
– Fresh basil leaves (for garnish, optional)
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, salt, and pepper.
3. Place the flour in a separate shallow dish and the beaten eggs in another.
4. Dip each zucchini round first into the flour (shake off excess), then into the egg, and finally coat evenly with the breadcrumb mixture.
5. Arrange the coated rounds in a single layer on the baking sheet. Drizzle or lightly spray olive oil over the top.
6. Bake for 15-20 minutes until the rounds are golden and crispy.
7. Garnish with fresh basil leaves before serving.
Notes
– For an extra crisp texture, flip the rounds halfway through baking.
– You can also pan-fry the rounds in a small amount of oil for a quicker version.
– Serve with a side of marinara sauce for dipping.
Nutrition
- Serving Size: Approximately 5 rounds
- Calories: 120 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg