Crispy Parmesan Zucchini Rounds: A Delicious Snack or Side

Serving: Serve as a side dish with your favorite main course, or enjoy as a snack with a tangy dipping sauce, such as marinara or ranch.

Storage: Store any leftover zucchini rounds in an airtight container in the refrigerator for up to 2 days. To re-crisp, bake at 350°F (175°C) for 5-10 minutes.

Variations:
Add Heat: Spice things up by adding red pepper flakes or cayenne pepper to the breadcrumb mixture.

Herb Mix: Experiment with other dried herbs like basil, thyme, or rosemary to customize the flavor.

Vegan Version: Replace the egg with a flax egg and use a dairy-free Parmesan cheese for a vegan-friendly version.

FAQ:
Q: Can I fry the zucchini rounds instead of baking?
A: Yes, you can shallow fry them in hot oil for a more golden and crispy texture, but baking keeps them lighter and healthier.

Q: Can I make this recipe ahead of time?
A: Yes, you can prep the zucchini rounds, coat them, and refrigerate them for up to 24 hours before baking.

Q: How do I keep the zucchini from getting soggy?
A: Be sure to pat the zucchini slices dry before coating them and avoid over-wetting the coating mixture. A light spray of oil helps them crisp up while baking.