Crispy Parmesan Zucchini Rounds

 

Ingredients

2 medium zucchinis, sliced into 1/4-inch thick rounds

1/2 cup grated Parmesan cheese – freshly grated for best flavor

1/2 cup breadcrumbs – panko preferred for added crunch

1 teaspoon dried oregano – adds an herby depth

1/2 teaspoon garlic powder – enhances savory notes

1/2 teaspoon onion powder – boosts flavor subtly

Salt and pepper – optional, to taste

Olive oil spray or a light drizzle – helps achieve crispiness

Fresh parsley, chopped – for garnish and freshness

Method of Preparation

1. Preheat the Oven

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.

2. Make the Coating

In a small bowl, combine the grated Parmesan, breadcrumbs, oregano, garlic powder, and onion powder. Mix thoroughly so the seasoning is evenly distributed.

3. Arrange and Coat the Zucchini

Place the zucchini rounds in a single layer on the prepared baking sheet.
Lightly spray or brush the tops with olive oil.
Spoon the Parmesan-breadcrumb mixture on top of each round, gently pressing it down to help it stick.

4. Bake to Perfection

Bake for 20–25 minutes, or until the coating is golden and crisp.
For an extra crunchy finish, broil for 1–2 minutes at the end—but keep a close eye to avoid burning.

5. Serve and Enjoy

Remove from the oven and sprinkle with chopped fresh parsley. Serve hot for the best texture and flavor.