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Ultimate Crispy Baked Parmesan Zucchini Rounds

A stack of crispy, golden-brown baked parmesan zucchini slices piled high on a white plate.
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Make tender zucchini crispy and cheesy with this simple oven recipe. This baked parmesan zucchini is a quick, low-carb side dish perfect for weeknights or as a healthy appetizer.

Ingredients

Scale
  • 2 medium zucchini
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs (use almond flour for strict Keto)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the zucchini and trim the ends. Slice the zucchini into rounds about 1/4 inch thick.
  3. In a shallow bowl, whisk the egg and water together until combined.
  4. In a second shallow bowl, mix the Parmesan cheese, Panko breadcrumbs (or almond flour), garlic powder, salt, and pepper.
  5. Dip each zucchini round first into the egg wash, letting any excess drip off.
  6. Next, press the zucchini round firmly into the Parmesan mixture to coat both sides evenly.
  7. Place the coated zucchini rounds in a single layer on the prepared baking sheet. Do not overlap them.
  8. Bake for 12 to 15 minutes, flipping halfway through, until the zucchini is tender and the coating is golden brown and crispy.
  9. Serve immediately as a healthy appetizer or easy side dish.

Notes

  • For extra crispiness, you can lightly spray the coated zucchini with cooking spray before baking.
  • If you are making zucchini spears instead of rounds, ensure they are cut uniformly for even cooking.
  • This recipe is naturally gluten free if you skip the Panko breadcrumbs and use only Parmesan cheese and seasonings.

Nutrition

Find it online: https://devourdish.com/baked-parmesan-zucchini-crispy-easy-side/