Crispy on the outside, tender on the inside—these baked zucchini rounds are the perfect healthy snack or appetizer! Coated in a savory mix of Parmesan, panko, and herbs, they deliver that satisfying crunch without the guilt. Plus, they’re quick, easy, and totally addictive!
📝 Ingredients
2 medium zucchinis, sliced into 1/4-inch thick rounds
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (panko recommended for extra crunch)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt & pepper, to taste
Olive oil spray, for crisping (optional)
👩🍳 Directions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Mix the coating: In a shallow bowl, combine the Parmesan, breadcrumbs, oregano, garlic powder, onion powder, salt, and pepper.
Coat the zucchini: Press each zucchini round into the mixture, coating both sides thoroughly. For best results, press firmly to help the mixture stick.
Arrange and spray: Place coated rounds on the baking sheet in a single layer. Lightly spray with olive oil for extra crispiness.
Bake for 20–25 minutes, flipping once halfway, until golden and crispy.
Serve hot, with marinara, ranch, or garlic aioli for dipping!
💡 Tips & Variations
Air fryer version? Yes! Air fry at 400°F for 10–12 minutes, flipping halfway.
Make it spicy: Add a pinch of cayenne or red pepper flakes to the coating.
Gluten-free: Use GF breadcrumbs or ground oats.
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