Crispy Parmesan Zucchini Rounds
Parmesan Zucchini Rounds
Thin zucchini slices coated in Parmesan breadcrumbs and baked on a hot pan until golden, crisp-edged, and ready for dipping.
Crispy Parmesan zucchini rounds turn a few small zucchini into a tray of savory bites with browned edges, tender centers, and a salty cheese crust. They work well as an appetizer, a snack with marinara or ranch, or a simple vegetable side when dinner needs something crisp from the oven.
The key is removing a little surface moisture before coating. A short rest with salt helps the slices bake instead of steam, while a quick pat dry keeps the breadcrumb mixture from sliding off. Thin, even rounds cook quickly and give the Parmesan enough time to toast without burning.
A preheated sheet pan gives the bottoms a head start, so the zucchini rounds pick up color on both sides with just one flip. Serve them right away, while the coating is at its crispest, and keep the dipping sauce on the side so the crumb stays crunchy.
Nutrition (per serving)
Directions
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1
Arrange the zucchini rounds on paper towels, sprinkle with 1/2 teaspoon salt, and let them stand for 10 minutes while the oven heats.
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2
Place a rimmed sheet pan in the oven and preheat to 425°F.
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3
Stir the panko, Parmesan, garlic powder, Italian seasoning, black pepper, and remaining 1/4 teaspoon salt together in a shallow bowl.
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4
Whisk the egg whites in a second shallow bowl until loose and slightly foamy.
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5
Pat the zucchini dry, dip each round in egg white, then press both sides into the Parmesan crumb mixture.
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6
Carefully remove the hot sheet pan, brush it with olive oil, and arrange the coated zucchini rounds in a single layer.
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7
Bake for 10 minutes, flip the rounds, and bake for 8 to 10 minutes more, until the crumbs are golden and the zucchini is tender.
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8
Let the rounds rest on the pan for 2 minutes, then serve warm with marinara sauce for dipping.
Ingredients
- Medium zucchini, sliced into 1/4-inch rounds:2
- Kosher salt:3/4 tsp
- Panko breadcrumbs:3/4 cup
- Finely grated Parmesan cheese:1/2 cup
- Garlic powder:1/2 tsp
- Dried Italian seasoning:1/2 tsp
- Black pepper:1/4 tsp
- Large egg whites:2
- Olive oil:2 tbsp
- Marinara sauce for dipping:1/2 cup
Tips & Notes
- Slice the zucchini evenly so the rounds finish baking at the same time.
- For the crispest texture, leave space between rounds and use two pans if needed.
- Reheat leftovers on a sheet pan at 400°F for 5 to 7 minutes instead of microwaving.
