Crispy Garlic Parmesan Zucchini Rounds

Ingredients — 4 servings

• 3 medium zucchini, about 600–700 g

• ½ cup (50 g) finely grated Parmesan cheese

• ½ cup (55 g) breadcrumbs or panko

• 3 cloves garlic, finely minced

• 1 tbsp olive oil

• 1 tsp dried Italian seasoning

• ½ tsp dried oregano

• ½ tsp paprika

• ¼ tsp black pepper

• ¼ tsp salt

• 1 tbsp finely chopped fresh parsley

• Optional: ¼ tsp red pepper flakes

• Optional: 1 egg, beaten, if you want a more firmly attached coating

 Instructions

1. Prepare the zucchini

Wash and dry the zucchini thoroughly. Slice into ¼-inch (6 mm) rounds.

For especially crispy zucchini, arrange the slices on paper towels, sprinkle very lightly with salt, and let them sit for 10–15 minutes. Pat them completely dry. This removes excess moisture.

2. Make the Parmesan coating

In a bowl, combine:

• Parmesan

• breadcrumbs

• minced garlic

• Italian seasoning

• oregano

• paprika

• black pepper

• salt

• parsley

• red pepper flakes, if using

Mix well.

3. Coat the zucchini

Lightly brush the zucchini rounds with olive oil.

Press each slice into the Parmesan mixture, coating both sides. If using the egg, dip the zucchini into beaten egg first, then press firmly into the Parmesan-breadcrumb mixture.

4. Bake

Heat oven to 425°F / 220°C.

Place the coated zucchini in a single layer on a parchment-lined baking sheet. Don’t overcrowd them.

Lightly spray or drizzle the tops with a little olive oil.

Bake for approximately 18–22 minutes, turning once halfway through, until golden brown around the edges.

For extra browning, place under the broiler for 1–2 minutes at the end. Watch closely because Parmesan can burn quickly.

5. Serve

Let them cool for 2–3 minutes, then garnish with fresh parsley and a little additional Parmesan.

Serve immediately while they’re crisp.

 Tips for extra-crispy zucchini

• Dry the zucchini well — moisture is the biggest enemy of crispiness.

• Don’t overlap the slices.

• Panko gives a crunchier texture than fine breadcrumbs.

• Use finely grated Parmesan so it adheres evenly.

• A wire rack placed over the baking sheet allows hot air to circulate underneath.

• For the crispiest result, an air fryer works particularly well: cook at 400°F / 200°C for about 8–12 minutes, turning halfway.

 Estimated nutrition

Approximate per serving (¼ of recipe) using Parmesan, panko and 1 tbsp olive oil:

Nutrition will vary depending on the Parmesan, breadcrumbs, amount of oil, and how much coating actually sticks to the zucchini.

 Quick Q&A

Can I make these without breadcrumbs?
Yes. Use Parmesan alone for a lower-carb version, although the coating will be more delicate.

Can I use mozzarella instead of Parmesan?
Parmesan is preferable for crispiness. Mozzarella contains more moisture and tends to melt rather than form a crisp coating.

Why did my zucchini turn soggy?
Usually because the slices contained too much water, were too thick, or were crowded on the baking tray. Dry them thoroughly and leave space between pieces.

Can I make them in an air fryer?
Yes. Air fry at 400°F/200°C for 8–12 minutes, turning halfway through. Work in batches so the slices aren’t crowded.

Can I prepare them ahead?
You can slice and season the zucchini ahead of time, but for the best texture, coat and cook them shortly before serving.