Description
These crispy baked zucchini rounds might just be the veggie side dish that makes your family forget they’re eating something healthy. Addictively crunchy and cheesy!
Ingredients
Scale
- 2 medium zucchini (about 1 pound total), sliced into ¼-inch rounds
- ¾ cup freshly grated Parmesan cheese
- ¾ cup panko breadcrumbs
- 2 tablespoons olive oil, plus extra for the baking sheet
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and brush lightly with olive oil.
- Wash zucchini, pat dry, and slice into uniform ¼-inch thick rounds. Place on paper towels, sprinkle lightly with salt, let sit for 10 minutes, then pat dry again.
- In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. In a separate bowl, beat the eggs with 1 tablespoon water.
- Dip zucchini rounds in beaten egg, allowing excess to drip off, then press into breadcrumb mixture, coating both sides well.
- Arrange coated rounds on the prepared baking sheet without touching. Drizzle or spray tops lightly with olive oil.
- Bake for 15 minutes, then flip each round and continue baking for 7-10 minutes until golden brown and crispy on both sides.
- Serve immediately, garnished with fresh herbs if desired and with marinara sauce or garlic aioli for dipping.