Description
Enjoy golden, cheesy Parmesan Zucchini Rounds as a warm and cozy fall snack or appetizer. Perfectly crispy on the outside and tender inside.
Ingredients
- 2 medium zucchinis
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (gluten-free if desired)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the zucchinis by washing and slicing them into 1/4 inch rounds.
- Set up your dipping stations with whisked eggs and a bowl of Parmesan, breadcrumbs, garlic powder, onion powder, Italian herbs, salt, and pepper.
- Coat each zucchini round in the egg mixture, then in the Parmesan breadcrumb mixture.
- Arrange the coated zucchini rounds in a single layer on a parchment-lined baking sheet.
- Spray the tops with cooking spray or drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm and enjoy!
Notes
For extra crunch, try adding a streusel topping or spices as desired. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian