Name: Crispy Parmesan Zucchini Rounds
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large zucchini (about 1.5 lbs), sliced into 1/4-inch rounds; 1/2 cup grated Parmesan cheese; 1/2 cup panko breadcrumbs; 2 large eggs; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/4 tsp black pepper; 1/4 tsp salt; Fresh basil or parsley, for garnish (optional)

Crispy Parmesan Zucchini Rounds

miradugm

When zucchini grows oversized in the garden, it’s the perfect excuse to make these Crispy Parmesan Zucchini Rounds. This recipe transforms humble zucchini into golden, crunchy rounds with a cheesy, savory crust—perfect as a snack, appetizer, or side. The combination of panko and Parmesan creates a deeply satisfying texture and flavor, while the quick bake ensures the zucchini stays tender but not soggy. It’s a fun way to use up a bumper crop and show off summer’s bounty, especially when you’ve got good Parmesan on hand. Serve with a sprinkle of fresh herbs for that Instagram-worthy finish!

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush with 1 tbsp olive oil.
Set up two shallow bowls: in one, whisk together the eggs; in the other, combine panko, Parmesan, garlic powder, oregano, salt, and pepper.
Dip each zucchini round first in the egg, letting excess drip off, then press into the panko-Parmesan mixture to coat both sides well.
Arrange the coated zucchini rounds on the prepared baking sheet in a single layer. Drizzle or brush the tops with the remaining 1 tbsp olive oil.
Bake for 18-22 minutes, flipping halfway, until the rounds are golden brown and crisp.
Let cool for a minute, then transfer to a serving plate. Garnish with fresh basil or parsley if desired. Serve warm and enjoy!