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Crispy Parmesan Zucchini Rounds

Delightful crispy zucchini rounds coated with Parmesan cheese, perfect as an appetizer, side dish, or light meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis Fresh zucchinis are key here!
  • 1/3 cup grated Parmesan cheese Make sure it’s finely grated for even coating.
  • 1/3 cup breadcrumbs Panko breadcrumbs work best for extra crispiness.
  • 1 teaspoon garlic powder Adds depth to flavor.
  • 1 teaspoon Italian seasoning Infuses aroma and taste.
  • 1/2 teaspoon smoked paprika Pairs beautifully with the cheesiness.
  • to taste salt Enhances all flavors.
  • to taste pepper Enhances all flavors.
  • 2 tablespoons olive oil Helps the zucchinis crisp up beautifully.
  • fresh parsley For garnish, adds a pop of color and freshness.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) for crispy goodness.
  2. Slice the zucchinis into 1/4-inch thick rounds, ensuring uniformity for even cooking.
  3. In a shallow bowl, combine grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
Coating and Baking
  1. Drizzle olive oil over zucchini slices, ensuring they are evenly coated.
  2. Dip each zucchini slice into the breadcrumb mixture, pressing gently to adhere.
  3. Arrange the coated zucchini on a baking sheet lined with parchment paper, ensuring they are not crowded.
  4. Bake in the preheated oven for about 20-25 minutes until golden brown and crispy.
Serving
  1. Remove from oven, garnish with fresh parsley, and serve immediately for the best crunch.

Notes

For variations, consider adding red pepper flakes for spice, or using fresh herbs for an aromatic twist. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days or frozen for up to three months. Reheat in a hot oven to restore crispiness.