Description
Crispy baked zucchini rounds coated with Parmesan cheese, breadcrumbs, and herbs for a flavorful and crunchy vegetable snack or side dish.
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko or finely crushed oats)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of salt (optional)
- Pinch of black pepper (optional)
- 1–2 tablespoons olive oil or cooking spray
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Wash and slice zucchinis into even 1/4-inch rounds.
- Mix Parmesan, breadcrumbs, oregano, garlic powder, onion powder, salt, and pepper in a bowl.
- Pat zucchini slices dry with a paper towel.
- Lightly brush or spray slices with olive oil.
- Coat each slice in the breadcrumb mixture, pressing gently to adhere.
- Arrange slices in a single layer on the baking sheet.
- Bake for 18–22 minutes until golden and crispy, flipping halfway if desired.
- Let cool slightly before serving.
Notes
- Pat zucchini dry to prevent sogginess.
- Use panko breadcrumbs for extra crunch.
- Avoid overcrowding the pan for even crisping.
- Best served fresh for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
