Description
Make crispy, cheesy baked Parmesan zucchini rounds quickly in the oven. This simple recipe works well as a healthy snack, appetizer, or low-carb side dish.
Ingredients
Scale
- 2 medium zucchini
- 1 large egg
- 1 tablespoon water
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Line a baking sheet with parchment paper.
- Wash the zucchini and trim the ends. Slice the zucchini into rounds about 1/4 inch thick.
- In a shallow bowl, whisk the egg and water together until combined.
- In a second shallow bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
- Dip each zucchini round first into the egg mixture, letting excess drip off.
- Next, press the zucchini round firmly into the breadcrumb mixture, coating both sides completely.
- Place the coated zucchini rounds in a single layer on the prepared baking sheet. Do not overlap them.
- Bake for 12 to 15 minutes, flipping the rounds halfway through, until they are golden brown and crispy.
- Serve immediately as a side dish or appetizer.
Notes
- For extra crispiness, you can lightly spray the coated zucchini with cooking spray before baking.
- If you prefer sticks instead of rounds, cut the zucchini lengthwise into spears before coating.
- To keep this recipe gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or almond flour.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 3
- Sodium: 350
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 7
- Cholesterol: 45