Ingredients
Scale
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup bread crumbs (optional, for extra crispiness)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a shallow dish, combine flour, Parmesan cheese, garlic powder, salt, and pepper. In a separate shallow dish, place the beaten egg. If using, place breadcrumbs in a third shallow dish.
- Step 3: Dip each zucchini round in the flour mixture, ensuring it's fully coated. Then, dip into the beaten egg, allowing excess to drip off. Finally, if using breadcrumbs, dredge in the breadcrumbs, pressing gently to adhere.
- Step 4: Arrange the zucchini rounds in a single layer on the prepared baking sheet.
- Step 5: Bake for 15-20 minutes, or until golden brown and tender-crisp, flipping halfway through for even cooking.
- Step 6: Remove from oven and let cool slightly before serving. Serve immediately for best results.
Notes
- Store leftover zucchini rounds in an airtight container in the refrigerator for up to 3 days.
- For reheating, pop them back in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through and crispy again.
- Serve these crispy rounds as a delicious appetizer, alongside a vibrant salad or as a tasty side dish to grilled meats or fish.
- To achieve extra-crispy zucchini, pat the rounds dry with paper towels before dredging in the flour mixture – this removes excess moisture for superior results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American