Crispy Parmesan Zucchini Rounds: A Crunchy Delight!

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Slice the zucchinis into 1/4-inch thick rounds. Pat them dry with a paper towel to remove any excess moisture.

Make the Coating:

In a shallow dish, combine the grated Parmesan cheese, breadcrumbs (panko), dried oregano, garlic powder, onion powder, salt, and pepper. Mix well.

Coat the Zucchini:

Crack the egg into a small bowl and lightly whisk it.

Dip each zucchini round into the egg, then coat it with the Parmesan breadcrumb mixture. Press lightly to ensure the coating sticks.

Arrange on Baking Sheet:

Place the coated zucchini rounds in a single layer on the prepared baking sheet. For extra crispiness, spray the tops with olive oil spray.

Bake the Zucchini:

Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping the rounds halfway through the baking time for even crispiness.

Serve:

Once baked, remove from the oven and allow the zucchini rounds to cool slightly before serving. Enjoy with a side of marinara sauce for dipping or just on their own!

Serving and Storage Tips: