Description

These crispy baked zucchini rounds are the perfect healthy alternative to fried snacks! With a crunchy Parmesan and Panko coating, they’re golden, crispy on the outside, and tender inside. Whether you enjoy them as a snack, side dish, or appetizer, they’re quick, easy, and packed with flavor!

Ingredients

Scale

2 medium zucchinis, sliced into ¼-inch rounds
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
1 cup all-purpose flour
3 large eggs, beaten
2 cups Panko breadcrumbs
½ cup Parmesan cheese, grated
1 teaspoon dried oregano

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Instructions

1. Preheat the Oven

Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper.

2. Prepare the Zucchini

Wash and dry the zucchinis.
Slice them into ¼-inch thick rounds.
Season with salt and black pepper.

3. Set Up the Breading Stations

Bowl 1: Add all-purpose flour.
Bowl 2: Beat the eggs.
Bowl 3: Mix Panko breadcrumbs, grated Parmesan, and dried oregano.

4. Coat the Zucchini

Dredge each zucchini slice in flour, shaking off excess.
Dip into the beaten eggs, coating well.
Coat in the breadcrumb mixture, pressing gently to stick.

5. Bake Until Crispy

Arrange zucchini rounds in a single layer on the baking sheet.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

6. Serve and Enjoy!

Let them cool slightly before serving.
Enjoy with your favorite dipping sauce like marinara, ranch, or garlic aioli!

Notes

For extra crispiness: Use an air fryer at 375°F (190°C) for 10-12 minutes.
Make it gluten-free: Use almond flour and gluten-free breadcrumbs.
Storage: Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American