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Ultimate Crispy Baked Parmesan Zucchini Rounds (Quick & Low-Carb Side)

A stack of crispy, golden brown baked parmesan zucchini slices piled high on a white plate.
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You can make these zucchini rounds crispy, cheesy, and golden using only a few simple ingredients. This oven-baked vegetable side dish is ready fast, making it perfect for weeknight dinners or as a healthy appetizer.

Ingredients

Scale
  • 3 medium zucchini
  • 1 large egg
  • 1 tablespoon water
  • 1 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs (use almond flour for strict keto)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. Wash the zucchini and trim the ends. Slice the zucchini into rounds about 1/4 inch thick.
  3. In one shallow bowl, whisk the egg with the water until combined.
  4. In a second shallow bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, salt, and pepper.
  5. Dip each zucchini round first into the egg mixture, letting excess drip off.
  6. Next, press the egg-coated round firmly into the Parmesan mixture to coat both sides completely.
  7. Place the coated zucchini rounds in a single layer on the prepared baking sheet. Do not overlap them.
  8. Bake for 12 to 15 minutes, flipping the rounds halfway through, until the coating is golden brown and crispy.
  9. Serve immediately as a low-carb vegetable snack or easy Parmesan side dish.

Notes

  • To achieve maximum crispiness, avoid overcrowding the baking sheet; work in batches if necessary.
  • If you want a richer flavor, you can lightly spray the tops of the rounds with cooking spray before the final 5 minutes of baking.
  • For a gluten-free zucchini side, substitute the panko breadcrumbs with almond flour or crushed pork rinds.

Nutrition

Find it online: https://delishsymphony.com/baked-parmesan-zucchini-crispy-side/