🧀 Crispy Parmesan Zucchini Rounds
🧾 Ingredients (Serves 2–4)
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2 medium zucchini, sliced into ¼-inch thick rounds
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½ cup grated Parmesan cheese (the fine, powdery kind works best for crispiness)
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1–2 tbsp olive oil
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½ tsp garlic powder
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¼ tsp black pepper
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Salt to taste (Parmesan is salty—taste before adding extra)
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Optional: dried Italian herbs, paprika, or red pepper flakes for extra flavor
🔥 Oven Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. Lightly grease.
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Prep zucchini: Toss the sliced rounds in a bowl with olive oil, garlic powder, pepper, and optional spices until coated.
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Coat with Parmesan: Press each round into the Parmesan so one side is well-covered.
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Arrange on the baking sheet, cheese side up, spaced slightly apart.
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Bake for 18–22 minutes, or until the cheese is golden and crispy and the zucchini is tender.
🍃 Air Fryer Option
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Preheat air fryer to 400°F (200°C).
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Arrange zucchini rounds in a single layer (you may need to do 2 batches).
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Air fry for 10–12 minutes, until golden and crispy.
✅ Tips
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For extra crispness, don’t overcrowd the baking sheet or air fryer.
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Serve with a dip: ranch, garlic aioli, or marinara.
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Make it keto-friendly or gluten-free as is — no breadcrumbs needed!
Would you like a version with breadcrumbs, or maybe one using eggplant or squash?