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Baked Parmesan Zucchini Slices

Baked Parmesan Zucchini Slices
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Baked Parmesan Zucchini Slices are a crispy, cheesy, and flavorful snack or side dish featuring tender zucchini rounds coated in a crunchy Parmesan and breadcrumb crust. This simple, healthy recipe is perfect for a quick snack, appetizer, or side, loved by kids and adults alike for its irresistible texture and savory taste.

Ingredients

Scale

Main Ingredients

  • 2 medium zucchinis, washed and sliced into ¼-inch rounds
  • ½ cup grated Parmesan cheese (preferably freshly grated)
  • ½ cup Italian breadcrumbs (or almond flour for gluten-free option)
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Olive oil or cooking spray, for coating

Instructions

  1. Prepare the zucchini: Wash your zucchinis thoroughly and slice them evenly into ¼-inch thick rounds to ensure uniform baking and optimal crunch.
  2. Create the coating mixture: In a mixing bowl, combine grated Parmesan cheese, Italian breadcrumbs, garlic powder, salt, and pepper. Mix well to evenly distribute the flavors.
  3. Coat the zucchini slices: Lightly brush or spray each zucchini slice with olive oil. Then, press both sides of each slice into the Parmesan breadcrumb mixture, making sure they are fully coated.
  4. Arrange on a baking sheet: Place the coated zucchini slices in a single layer on a parchment-lined or lightly greased baking sheet. Avoid overcrowding to help them crisp properly.
  5. Bake to perfection: Preheat your oven to 425°F (220°C). Bake the zucchini slices for 15-20 minutes, flipping them halfway through baking to achieve a golden brown, crispy crust on both sides.

Notes

  • Use a mandoline slicer or sharp knife to cut uniform zucchini slices for even baking.
  • Pat the zucchini slices dry before coating to remove excess moisture and prevent sogginess.
  • Don’t overcrowd the baking sheet—give each slice space for maximum crispiness.
  • Preheat the oven thoroughly to help the coating crisp quickly.
  • Use freshly grated Parmesan cheese for better flavor and melt quality.
  • For a gluten-free option, substitute Italian breadcrumbs with almond flour or gluten-free panko.
  • Variations: add cayenne pepper for a spicy kick, mix in dried herbs like oregano or basil, swap Parmesan for Pecorino Romano or Asiago, or add lemon zest for brightness.
  • Store leftovers in an airtight container in the refrigerator up to 3 days.
  • Freeze in a single layer before transferring to a freezer bag. Thaw before reheating.
  • Reheat in a preheated oven or toaster oven at 375°F (190°C) for 5-7 minutes to restore crispiness.

Nutrition

Keywords: baked zucchini, parmesan zucchini, crispy zucchini slices, healthy snacks, gluten-free appetizer, cheesy zucchini, low carb snack

Find it online: https://emillycooks.com/baked-parmesan-zucchini-slices/