Ingredients
Scale
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup bread crumbs
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a shallow dish, combine flour, garlic powder, salt, pepper, and oregano. In a separate shallow dish, place the grated Parmesan cheese and breadcrumbs.
- Step 3: Dip each zucchini round into the flour mixture, ensuring it's fully coated. Then, dredge the floured zucchini round in the Parmesan-breadcrumb mixture, pressing gently to adhere.
- Step 4: Arrange the coated zucchini rounds in a single layer on the prepared baking sheet.
- Step 5: Bake for 20-25 minutes, or until the zucchini rounds are golden brown and crispy, flipping halfway through.
- Step 6: Remove from oven and let cool slightly before serving. Serve immediately for best crispiness.
Notes
- Store leftover Crispy Parmesan Zucchini Rounds in an airtight container at room temperature for up to 2 days, or for optimal crispiness, reheat them briefly in a dry skillet over medium heat.
- For a delightful twist, serve these alongside a vibrant tomato and basil salad, creating a balanced and flavorful meal.
- To achieve extra crispy zucchini rounds, ensure your zucchini slices are completely dry before dredging in the flour mixture; this prevents excess moisture from steaming the zucchini.
- Reheating in the oven at 350°F for 5-7 minutes will restore some crispiness, though they may not be quite as crunchy as when freshly baked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American