Crispy Parmesan Zucchini Rounds

Ingredients

2 medium zucchinis, sliced into ¼-inch thick rounds
½ cup grated Parmesan cheese
½ cup breadcrumbs (panko works best for extra crunch)
2 tbsp olive oil (or melted butter)
1 tsp garlic powder
1 tsp Italian seasoning (or oregano + thyme mix)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Slice zucchinis into ¼-inch thick rounds. Pat dry with a paper towel to remove excess moisture (this helps them crisp up).

In a shallow bowl, mix together: Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.

Brush or drizzle zucchini slices lightly with olive oil (or dip each slice in oil).

Press each zucchini round into the Parmesan-breadcrumb mixture, coating both sides well.

Place coated rounds on the prepared baking sheet in a single layer (don’t overcrowd them).

Bake in the preheated oven for 18–20 minutes, flipping halfway through, until golden and crispy.

For extra crunch, broil for 1–2 minutes at the end (optional).

Remove from oven and let cool slightly.

Garnish with freshly chopped parsley.

Serve warm with marinara sauce, ranch dip, or garlic aioli.