Ingredients
Scale
- 4 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup grated Parmesan cheese
- 1 cup Italian-seasoned bread crumbs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 large eggs, beaten
- Cooking spray or olive oil spray
Instructions
- In a shallow bowl, combine grated Parmesan, bread crumbs, minced garlic, dried herbs, salt, and pepper. Mix well to create your flavorful coating.
- Dip each zucchini slice into the beaten eggs, allowing excess to drip off, then dredge thoroughly in the Parmesan mixture. Ensure all sides are coated evenly for maximum crispiness.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly spray with cooking spray. Arrange coated zucchini slices in a single layer, leaving space between each.
- Bake for 20-25 minutes, flipping halfway through, until the zucchini is golden and crispy. For extra crunch, spray a bit more cooking spray on top before returning to the oven.
- Serve hot with your favorite dipping sauce or a sprinkle of fresh herbs. These crispy zucchini rounds are perfect as a side dish or snack!
Notes
- Use gluten-free bread crumbs or crushed rice cereal for a gluten-free version.
- For a more intense flavor, add chopped fresh herbs like basil or parsley to the breading mixture.
- Reheat leftovers in a hot oven or air fryer to restore crunchiness.
- Serve with marinara, garlic aioli, or spicy ranch for dipping.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150 kcal Kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg