Crispy Parmesan Zucchini Rounds

Golden, cheesy, and perfectly crunchy—a low-carb snack or side that’s irresistible!

Ingredients

2 medium zucchinis, sliced into ¼-inch rounds
½ cup grated Parmesan cheese (freshly grated works best)
½ cup Panko breadcrumbs (or almond flour for keto)
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp smoked paprika (optional)
Salt & black pepper to taste
1 large egg, beaten (or 2 tbsp olive oil for vegan)
Cooking spray or extra olive oil

Optional Dipping Sauces:

Marinara, ranch, or garlic aioli

Instructions

1. Prep the Coating

In a shallow bowl, mix Parmesan, Panko, garlic powder, Italian seasoning, paprika, salt, and pepper.

2. Coat the Zucchini

Dip each zucchini round into beaten egg, then press into the Parmesan mixture (coat both sides).
Place on a parchment-lined baking sheet.

3. Bake or Air Fry

Option 1: Bake

Preheat oven to 425°F (220°C).
Spray rounds lightly with oil. Bake 15-20 mins, flipping halfway, until golden.

Option 2: Air Fry

Air fry at 400°F (200°C) for 8-10 mins, shaking once.

Serving Ideas

🍽 Snack: Serve with marinara or spicy mayo.
🥗 Side: Pair with grilled chicken or fish.
🧀 Extra Cheesy: Sprinkle with mozzarella before baking.

Pro Tips

Crisper Rounds: Salt zucchini slices and let sit 10 mins to draw out moisture. Pat dry before coating.
No Egg? Brush with olive oil instead.
Make Ahead: Coat rounds and refrigerate up to 4 hours before baking.

Low-carb, crispy, and packed with umami flavor!

Want a spicy version (add cayenne) or vegan twist (nutritional yeast instead of Parmesan)? 😊