Ingredients
Scale
- 2 medium zucchini, sliced into 1/4-inch thick rounds
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg, beaten
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
- Step 3: Dip each zucchini round into the beaten egg, then dredge in the Parmesan mixture, pressing gently to adhere.
- Step 4: Arrange the coated zucchini rounds in a single layer on the prepared baking sheet.
- Step 5: Drizzle olive oil over the zucchini rounds.
- Step 6: Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through for even browning. Serve immediately.
Notes
- For best crispness, enjoy these zucchini rounds fresh from the oven!
- To reheat, spread them in a single layer in an air fryer for a few minutes until warmed through and crispy again.
- Serve these crispy rounds as a delicious appetizer with a side of marinara sauce or creamy dip.
- Don't overcrowd the baking sheet; work in batches to ensure each zucchini round gets crispy and golden.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American