Description
A quick and easy recipe for crispy baked zucchini slices coated in Parmesan and breadcrumbs, perfect as an appetizer or snack.
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4 cm thick rounds
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- In a bowl, mix the grated Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper until well combined.
- Drizzle olive oil over the zucchini slices and toss to coat lightly.
- Coat each zucchini slice in the cheese mixture, pressing gently to adhere.
- Place the coated zucchini on the baking sheet in a single layer, avoiding overcrowding.
- Bake for 15 to 20 minutes until golden brown and crispy, checking often to prevent burning.
- Garnish with fresh parsley if desired and serve immediately.
Notes
For extra crunch, consider using panko breadcrumbs. Pat the zucchini dry before coating and don’t skip preheating the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: zucchini, baked, parmesan, appetizer, snack, vegetarian