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Savory Parmesan Zucchini Rounds

Crispy, cheesy zucchini rounds packed with flavor for a delightful crunch, perfect as a side dish or appetizer.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Portions: 4 servings
Type de plat: Appetizer, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 2 medium zucchinis Substitutes: eggplant or summer squash.
  • 1 cup grated Parmesan cheese Substitutes: nutritional yeast or vegan cheese for dairy-free option.
  • 1 cup breadcrumbs For gluten-free version, use almond meal or gluten-free breadcrumbs.
  • 2 large eggs Beaten and seasoned with salt and pepper.
  • to taste salt and pepper
  • for drizzling olive oil Can use a spray bottle for even distribution.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Slice the zucchinis into 1/4 inch thick rounds.
  3. In a bowl, whisk the eggs and season with salt and pepper.
  4. In another bowl, mix the breadcrumbs and grated Parmesan cheese.
  5. Dip each zucchini round into the egg mixture, then coat with the breadcrumb mixture.
  6. Arrange the coated zucchini rounds on a baking sheet lined with parchment paper.
  7. Drizzle olive oil over the arranged zucchini rounds.
  8. Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
  9. Serve immediately hot from the oven.

Nutrition

Portion: 1gCalories: 200kcalCarbohydrates: 12gProtéines: 10gFat: 12gLipides saturés: 5gSodium: 400mgFibre: 2gSucre: 2g

Notes

Can pair with marinara sauce, ranch dressing, or aioli. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for longer storage.

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