Crispy Parmesan Zucchini Rounds
Zucchini rounds coated in egg and a Parmesan breadcrumb crust, baked until golden and crisp.
Ingredients
Main Ingredients
- 2 medium zucchini washed and sliced into 1/4-inch rounds
- 1 cup breadcrumbs panko for extra crunch
- ½ cup freshly grated Parmesan cheese
- 2 large eggs lightly beaten
- salt and black pepper to taste
- cooking spray
Instructions
Cooking
- Heat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Slice the zucchini into even rounds and pat dry with paper towels.
- Mix the breadcrumbs and Parmesan in a shallow dish with salt and pepper. Beat the eggs in a second dish.
- Dip each round in the eggs, let the excess drip off, then press into the crumbs to coat.
- Arrange the rounds in a single layer on the baking sheet and spray the tops lightly with cooking spray.
- Bake for about 20 to 25 minutes, flipping halfway through, until golden brown and crisp.
Notes
Pat the slices dry for a crisper coating. Best served fresh. Nutrition values are an estimate per serving.