Ultimate Crispy Baked Parmesan Zucchini Rounds
Make crispy, cheesy baked Parmesan zucchini rounds quickly in the oven. This recipe is an easy, low-carb side dish or snack.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 medium zucchini
- 1 large egg
- 1 tablespoon water
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil spray
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the zucchini and slice them into rounds about 1/4 inch thick. You can also cut them into sticks if you prefer.
- 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 slice first into the egg mixture, letting excess drip off.
- Next, press the slice firmly into the breadcrumb mixture, coating both sides completely.
- Place the coated zucchini pieces in a single layer on the prepared baking sheet. Do not overlap them.
- Lightly spray the tops of the zucchini with olive oil spray for extra crispness.
- Bake for 12 to 15 minutes, flipping halfway through, until golden brown and crispy.
- Serve immediately as a side dish or appetizer.
Notes
- For the crispiest results, pat the sliced zucchini dry with paper towels before dipping them in the egg wash.
- If you want a stronger cheese flavor, add 1 tablespoon of grated Parmesan directly on top of the coated zucchini before baking.
- This recipe works well with zucchini sticks instead of rounds.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 145
- Sugar: 2
- Sodium: 350
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 7
- Cholesterol: 45