Make the coating – Mix Parmesan, breadcrumbs, oregano, garlic powder, and onion powder in a small bowl.
Prepare zucchini – Arrange slices on the baking sheet, spray or brush with olive oil, and top with the Parmesan-breadcrumb mixture. Press gently.
Bake – Cook for 20–25 minutes until golden and crisp. Broil for 1–2 minutes at the end if you want extra crunch.
Serve – Sprinkle with parsley and enjoy hot.
Tips for Success
Slice evenly so all pieces cook at the same rate.
Don’t overcrowd the pan—air circulation makes them crisp.
Use freshly grated Parmesan for the best melt and flavor.
To make gluten-free, use gluten-free breadcrumbs.
Serving Ideas
As an appetizer with marinara or garlic aioli.
As a side dish with chicken, fish, or pasta.
As a snack with a squeeze of lemon for freshness.
FAQ
Can I use an air fryer? → Yes, cook at 400°F (200°C) for 10–12 minutes in batches.
How to store leftovers? → Keep in an airtight container in the fridge for up to 2 days. Reheat in oven/air fryer.
Can I use other cheeses? → Pecorino Romano works, but avoid soft cheeses.
Keto-friendly option? → Replace breadcrumbs with almond flour or crushed pork rinds.
Can I freeze them? → Not recommended; zucchini becomes mushy when frozen.
Nutritional Highlights (per serving, approx.)
Calories: 120
Protein: 6g
Carbs: 10g
Fat: 7g
Fiber: 2g
Final Thoughts
These zucchini rounds are quick, flavorful, and versatile—ideal for meal prep, parties, or a healthy snack.
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