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Ultimate Crispy Baked Parmesan Zucchini Rounds

Close-up of golden brown, crispy slices of baked parmesan zucchini piled on a white plate.
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You need a simple, flavorful side dish that comes together fast. This recipe delivers tender zucchini coated in a savory, crispy Parmesan crust, perfect for weeknight dinners or as a healthy appetizer.

Ingredients

Scale
  • 2 medium zucchini
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs (for extra crispiness)
  • 1 teaspoon garlic powder
  • Cooking spray

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Lightly coat the sheet with cooking spray.
  2. Wash the zucchini and trim the ends. Slice the zucchini into rounds about 1/4 inch thick.
  3. Set up a dredging station. In one shallow bowl, whisk the egg and water together.
  4. In a second shallow bowl, combine the flour, salt, and pepper. Mix well.
  5. In a third shallow bowl, mix the grated Parmesan cheese, panko breadcrumbs, and garlic powder.
  6. Take each zucchini round and dredge it first in the flour mixture, shaking off any excess.
  7. Next, dip the floured round into the egg wash, letting any extra drip off.
  8. Finally, press the zucchini firmly into the Parmesan-breadcrumb mixture to coat both sides completely.
  9. Place the coated zucchini rounds in a single layer on the prepared baking sheet. Do not let them overlap.
  10. Lightly spray the tops of the zucchini rounds with cooking spray to help them brown and crisp up.
  11. Bake for 12 to 15 minutes, flipping halfway through, until the coating is golden brown and crispy.
  12. Serve immediately as a quick vegetable bake or healthy zucchini appetizer.

Notes

  • To get the crispiest results, pat the zucchini slices dry with a paper towel before you start coating them. This removes excess moisture.
  • If you want a low-carb zucchini side, substitute the flour with almond flour and use only Parmesan cheese (omit the panko breadcrumbs).
  • This is a great air fryer zucchini alternative; cook at 380°F (195°C) for 8-10 minutes, shaking the basket halfway through.

Nutrition

Find it online: https://recipesfleet.com/baked-parmesan-zucchini-crispy-side-dish/