Crispy Parmesan Zucchini Rounds

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🌿 Crispy Parmesan Zucchini Rounds

Ingredients

  • 2 medium zucchinis, sliced into ¼-inch rounds
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs (panko preferred; you mentioned oats—see note below)
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt & black pepper to taste
  • 2–3 Tbsp olive oil (or cooking spray)

Instructions

1. Prep

  1. Preheat oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper or lightly oil it.

2. Make the coating

  1. In a bowl, combine:
    • Parmesan
    • Breadcrumbs (or panko)
    • Oregano
    • Garlic powder
    • Onion powder
    • A pinch of salt & pepper
  2. Mix well.

If using oats instead of breadcrumbs:
Pulse oats briefly in a food processor to create “oat crumbs.” Use the same amount (½ cup).

3. Coat the zucchini

  1. Lightly brush or spray each zucchini slice with olive oil.
  2. Press each round into the Parmesan-breadcrumb mixture, coating one side heavily.
  3. Place coated-side-up on the baking sheet.

4. Bake

  • Bake 18–22 minutes or until tops are crisp and golden brown.
  • For extra crunch, broil the last 1–2 minutes, watching closely.

5. Serve

Serve hot as a snack, appetizer, or side dish.
Optional dips: marinara, garlic aioli, ranch, tzatziki.

Tips for Maximum Crispiness

  • Make sure zucchini slices are dry before coating.
  • Use panko for the crunchiest finish.
  • Don’t flip them—keep the coated side facing up for best browning.
  • Space the slices apart; crowded pans steam instead of crisp.

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