Crispy Parmesan Zucchini Rounds: A Delicious Snack or Side

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

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

Make the Coating:
In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs (panko), oregano, garlic powder, onion powder, salt, and pepper.

Coat the Zucchini:
Dip each zucchini round into the beaten egg, ensuring it’s fully coated. Then dip it into the breadcrumb mixture, pressing lightly to coat both sides. Arrange the coated zucchini rounds on the prepared baking sheet.

Bake the Zucchini:
Lightly spray the tops of the zucchini rounds with olive oil to help them crisp up. Bake for 20-25 minutes, or until the zucchini is tender and the coating is golden brown and crispy.

Serve and Enjoy:
Serve the crispy Parmesan zucchini rounds hot, garnished with extra Parmesan or fresh herbs, if desired.

Serving and Storage Tips:

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