Crispy Parmesan Zucchini Rounds
A delightful and crunchy snack made with fresh zucchinis, coated in a savory mix of parmesan cheese and breadcrumbs, perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 medium zucchinis Fresh zucchinis are key here! They give off wonderful flavors.
- 1/3 cup grated Parmesan cheese Make sure it’s finely grated for even coating.
- 1/3 cup breadcrumbs Panko breadcrumbs work best for extra crispiness.
- 1 teaspoon garlic powder Adds depth to flavor.
- 1 teaspoon Italian seasoning Adds aroma and taste.
- 1/2 teaspoon smoked paprika Pairs well with cheesiness.
- to taste salt and pepper Enhances all flavors.
- 2 tablespoons olive oil Helps the zucchinis crisp up beautifully.
- for garnish Fresh parsley, chopped Adds a pop of color and freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the zucchinis into 1/4-inch rounds.
- In a large bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
- Brush the zucchini rounds lightly with olive oil, then dip each round into the cheesy mixture until well-coated.
- Arrange the coated zucchini rounds on the prepared baking sheet, ensuring they are not crowded.
Cooking
- Bake the zucchini for about 20-25 minutes, flipping them halfway through for even crispiness.
- Once baked to a golden crisp, remove from the oven and let cool slightly before garnishing with chopped parsley.
Notes
For extra crispiness, consider broiling the zucchini rounds for an additional 1-2 minutes at the end, keeping a close eye to prevent burning. Serve with marinara sauce or ranch dressing for dipping.