Go Back
Crispy Cheesy Zucchini Rounds are a delightful and healthy option for those seeking a snack or side dish that doesn’t compromise on flavor. This dish features perfectly sliced zucchini that is breaded, baked to a golden crisp, and topped with melted cheese, making it a satisfying treat for both adults and children alike. With their crunchy exterior and cheesy goodness, these rounds offer a wonderful way to enjoy one of summer's most versatile vegetables while also elevating your meal experience.

Crispy Cheesy Zucchini Rounds

Discover the joy of Crispy Cheesy Zucchini Rounds, the perfect blend of flavor and health. These baked rounds feature crispy, breaded zucchini topped with melted Parmesan cheese, making a delightful snack or side dish for all ages. Packed with essential nutrients and dietary fiber, they provide a guilt-free indulgence that satisfies cravings. Ideal for pairing with various dips, these rounds can elevate any meal. Explore this easy recipe for a tasty twist on summer's freshest vegetable.
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, sliced into ½ inch rounds

1 cup Panko breadcrumbs (for an extra crunch)

1 cup finely grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

2 large eggs

½ cup all-purpose flour

Salt and freshly ground black pepper, to taste

Fresh herbs for garnish (such as parsley or basil), optional

Olive oil spray for greasing

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and to ensure easy cleanup.

    Prepare the Zucchini: Slice the zucchinis into ½ inch thick rounds. Lay them out on a clean kitchen towel or paper towel and sprinkle lightly with salt. Allow the zucchini to rest for about 10 minutes; this process will help draw out excess moisture, making the rounds crispier when baked.

      Set Up Your Breading Station: Organize three shallow bowls to create a streamlined breading station:

        - In the first bowl, place the all-purpose flour and season it with salt and freshly ground black pepper.

          - In the second bowl, crack the eggs and whisk them vigorously until well beaten.

            - In the third bowl, combine the Panko breadcrumbs, finely grated Parmesan cheese, garlic powder, onion powder, and smoked paprika. Mix thoroughly to ensure an even distribution of flavors.

              Coat the Zucchini Rounds: After the zucchini has rested, pat the slices dry with a towel to remove any excess moisture. Dredge each round first in the seasoned flour, shaking off any excess. Then dip the round into the egg wash, allowing any surplus to drip off before moving to the breadcrumb mixture. Press firmly to ensure the crumbs adhere well to the zucchini.

                Arrange on the Baking Sheet: Place the coated zucchini rounds on the prepared baking sheet, making sure none of the rounds are touching to allow for even cooking. Lightly spray the tops with olive oil spray to enhance crispiness during baking.

                  Bake the Rounds: Insert the baking sheet into the preheated oven and bake for 20-25 minutes, or until gold and crisp. For optimal browning, flip the zucchini rounds halfway through the baking time.

                    Garnish and Serve: Once cooked, carefully remove the zucchini rounds from the oven and let them cool for a few minutes. If desired, garnish with your choice of fresh herbs, such as parsley or basil. Serve warm as an appetizing snack or complement to your meal.

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings