Description
Make incredibly crispy, cheesy baked Parmesan zucchini rounds in your oven. This easy recipe delivers a perfect low-carb side dish or healthy snack quickly.
Ingredients
Scale
- 2 medium zucchini
- 1 large egg
- 1 tablespoon water
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Wash the zucchini and slice them into rounds about 1/4 inch thick. Pat the slices very dry with paper towels; removing moisture helps them crisp up.
- Set up a dredging station with three shallow bowls. In the first bowl, whisk the egg and water. In the second bowl, mix the flour, salt, pepper, and garlic powder. In the third bowl, place the grated Parmesan cheese.
- Dip each zucchini round first into the flour mixture, shaking off any excess. Then, dip it into the egg wash. Finally, press both sides firmly into the Parmesan cheese until well coated.
- Arrange the coated zucchini rounds in a single layer on the prepared baking sheet. Drizzle the tops lightly with olive oil.
- Bake for 10 minutes. Carefully flip each round over. Bake for another 8 to 10 minutes, or until the zucchini is tender and the Parmesan crust is golden brown and crispy.
- Serve immediately as a delicious, quick vegetable bake or appetizer.
Notes
- For extra crispiness, you can lightly spray the tops of the zucchini with cooking spray before the final bake.
- If you want a stronger garlic flavor, add 1/4 teaspoon of garlic powder to the Parmesan cheese bowl.
- This makes a fantastic low-carb zucchini side dish when served hot.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 rounds
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 10
- Cholesterol: 45