Crispy Parmesan Zucchini Rounds

1. Preheat the oven – Set oven to 425°F (220°C). Line a baking sheet with parchment paper or grease lightly.

2. Make the coating – Mix Parmesan, breadcrumbs, oregano, garlic powder, and onion powder in a small bowl.

3. Prepare zucchini – Arrange slices on the baking sheet, spray or brush with olive oil, and top with the Parmesan-breadcrumb mixture. Press gently.

4. Bake – Cook for 20–25 minutes until golden and crisp. Broil for 1–2 minutes at the end if you want extra crunch.

5. Serve – Sprinkle with parsley and enjoy hot.

Tips for Success

• Slice evenly so all pieces cook at the same rate.

• Don’t overcrowd the pan—air circulation makes them crisp.

• Use freshly grated Parmesan for the best melt and flavor.

• To make gluten-free, use gluten-free breadcrumbs.

Serving Ideas

• As an appetizer with marinara or garlic aioli.

• As a side dish with chicken, fish, or pasta.

• As a snack with a squeeze of lemon for freshness.

FAQ

• Can I use an air fryer? → Yes, cook at 400°F (200°C) for 10–12 minutes in batches.

• How to store leftovers? → Keep in an airtight container in the fridge for up to 2 days. Reheat in oven/air fryer.

• Can I use other cheeses? → Pecorino Romano works, but avoid soft cheeses.

• Keto-friendly option? → Replace breadcrumbs with almond flour or crushed pork rinds.

• Can I freeze them? → Not recommended; zucchini becomes mushy when frozen.

Nutritional Highlights (per serving, approx.)

• Calories: 120

• Protein: 6g

• Carbs: 10g

• Fat: 7g

• Fiber: 2g

Final Thoughts
These zucchini rounds are quick, flavorful, and versatile—ideal for meal prep, parties, or a healthy snack.