Savory Parmesan Zucchini Rounds
Crispy, cheesy zucchini rounds that are quick to prepare and perfect for the whole family, these baked bites are a delightful side or snack.
Ingredients
Main Ingredients
- 2 medium zucchinis Fresh zucchini is essential for this recipe.
- 1 cup grated Parmesan cheese You could also try Pecorino Romano for a variation.
- 1 cup breadcrumbs Regular or Panko breadcrumbs work well. Use gluten-free breadcrumbs for a gluten-free option.
- 2 large eggs Whisked until the egg whites and yolks are well combined.
- to taste salt and pepper Season well to enhance flavors.
- for drizzling tablespoon olive oil A light drizzle helps the rounds brown nicely.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Slice the zucchinis into 1/4 inch thick rounds.
- In a bowl, beat the eggs and season with salt and pepper.
- In another bowl, mix the breadcrumbs and grated Parmesan cheese.
Coating and Baking
- Dip each zucchini round into the egg mixture, then coat with the breadcrumb mixture.
- Arrange the coated zucchini rounds on a baking sheet lined with parchment paper.
- Drizzle with olive oil.
- Bake for 20-25 minutes, or until golden brown and crispy.
Serving
- Serve immediately as a side dish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best reheating results, use an oven at 375°F (190°C) for about 10 minutes.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 5gSodium: 300mgFiber: 2gSugar: 2g
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