Description
Description Turn humble zucchini into a crowd-pleasing snack with a crispy, golden Parmesan-panko coating. Healthy and satisfying, perfect as an appetizer or side dish.
Ingredients
- 2 – 3 medium zucchini, sliced into ¼ -inch rounds
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 – 2 tablespoons chopped fresh parsley (for garnish)
- Optional: lemon wedges or marinara sauce for serving
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Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the zucchini into ¼-inch thick rounds.
- Toss the zucchini with the olive oil to coat.
- In a bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Press each zucchini round into the cheese mixture to coat both sides.
- Arrange zucchinis in a single layer on the baking sheet.
- Bake for 20–22 minutes, flipping halfway, until golden and crisp.
- Garnish with parsley and serve hot with lemon wedges or dipping sauce if desired.
Notes
- Notes
- For extra crispness, consider using a baking rack inside the sheet. Store leftovers in an airtight container for up to 3 days.