Description
Crispy parmesan zucchini rounds deliver a delightful Mediterranean-inspired appetizer that elevates simple vegetables into an irresistible snack. Golden-brown edges and cheesy centers make this quick recipe a crowd-pleasing side dish you’ll want to savor again and again.
Ingredients
Scale
Main Vegetables:
- 2 medium zucchinis, sliced into 1/4-inch rounds
Coating Ingredients:
- 1/4 cup (30 grams) all-purpose flour
- 2 large eggs, beaten
- 1/2 cup (50 grams) panko breadcrumbs
- 1/2 cup (50 grams) grated Parmesan cheese
Seasonings:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 milliliters) olive oil
- Fresh basil leaves (optional, for garnish)
Instructions
- Prepare the oven environment by heating to 425F (220C) and lining a baking sheet with parchment paper for optimal cooking surface.
- Create a seasoned coating mixture by blending panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in a small mixing bowl.
- Set up a three-stage breading station with flour in one shallow dish and beaten eggs in another for efficient zucchini coating.
- Transform each zucchini slice into a crispy morsel by first dusting with flour, removing excess, then dipping into egg wash.
- Generously coat the egg-covered zucchini rounds in the prepared breadcrumb mixture, ensuring complete and even coverage.
- Carefully position the breaded rounds in a single layer on the prepared baking sheet, maintaining space between each piece.
- Enhance crispiness by lightly drizzling or misting olive oil across the tops of the zucchini rounds.
- Bake in the preheated oven for 15-20 minutes, watching for a golden-brown color and crisp exterior texture.
- Elevate the presentation by garnishing with fresh basil leaves just before serving to add a vibrant, aromatic touch.
Notes
- Maximize crispiness by patting zucchini rounds completely dry with paper towels before coating to remove excess moisture.
- Experiment with alternative cheese options like Romano or aged Asiago for different flavor profiles and textures.
- Customize seasoning by adding herbs like thyme, oregano, or red pepper flakes to the breadcrumb mixture for extra depth.
- Make the recipe gluten-free by substituting panko with almond flour or gluten-free breadcrumbs and using cornstarch instead of wheat flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 170 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 90 mg