Crispy Parmesan Zucchini Rounds

Crispy on the outside, tender inside, and packed with savory Parmesan flavor. These easy zucchini rounds make a delicious snack, appetizer, or vegetable side dish.

Ingredients

2 medium zucchini
½ cup (50 g) finely grated Parmesan cheese
½ cup (50 g) Italian-style breadcrumbs or panko
1 large egg
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt
Optional: ¼ teaspoon red pepper flakes

Instructions

1. Prepare the Zucchini

Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it.
Wash and dry the zucchini.
Slice into rounds about ¼-inch (6 mm) thick.
Pat the slices thoroughly with paper towels to remove excess moisture.

2. Prepare the Coating

Place the egg in a shallow bowl and whisk until smooth.
In another bowl, combine Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, black pepper, salt, and optional red pepper flakes.
Mix well.

3. Coat the Zucchini

Dip each zucchini round into the beaten egg.
Allow excess egg to drip off.
Press both sides into the Parmesan mixture, making sure the coating sticks well.
Place the coated rounds in a single layer on the prepared baking sheet.
Lightly drizzle or spray the tops with olive oil.

4. Bake

Bake for 12–15 minutes.
Carefully flip the zucchini rounds.
Continue baking for another 5–8 minutes, until golden brown and crisp.
For extra crispiness, broil for 1–2 minutes at the end. Watch closely so the Parmesan doesn’t burn.

5. Serve

Let them cool for 2–3 minutes, then serve immediately.

They are delicious with marinara sauce, ranch-style dip, garlic yogurt dip, or a creamy herb dip.

Air Fryer Method

Preheat the air fryer to 400°F (200°C).
Arrange the coated zucchini rounds in a single layer.
Lightly spray with olive oil.
Air fry for 8–10 minutes, turning halfway through.
Cook until golden and crisp.

Avoid overcrowding the basket so the zucchini can crisp properly.

Servings

4 servings

Approximate Nutrition Per Serving

Nutrition varies depending on the exact ingredients and amount of coating used.

Calories: ~180
Protein: ~9 g
Fat: ~10 g
Total Carbohydrates: ~15 g
Fiber: ~2 g
Net Carbohydrates: ~13 g

Lower-Carb Option

For a lower-carb version, replace the breadcrumbs with finely crushed pork rinds or additional finely grated Parmesan. The carbohydrate content will be significantly lower.

Allergen Information

Contains:

Eggs
Milk/dairy
Wheat/gluten if regular breadcrumbs or panko are used

For gluten-free: Use certified gluten-free breadcrumbs or crushed pork rinds.

For egg-free: A suitable egg substitute can be used as the coating binder, although the texture may differ.

Tips for Extra-Crispy Zucchini

Slice the zucchini evenly.
Don’t make the rounds too thick.
Pat the zucchini dry before coating.
Don’t overcrowd the baking sheet.
Use finely grated Parmesan so it adheres better.
Bake on a preheated baking sheet for additional browning.
Serve soon after baking for the crispiest texture.

Storage

For best texture, enjoy these fresh.

If you have leftovers, refrigerate them in an airtight container for up to 3 days.

Reheat in an air fryer at 375°F (190°C) for 3–5 minutes or in a hot oven until crisp again. Microwaving will make them softer.

Q&A

Q: Can I make these without breadcrumbs?
A: Yes. Use finely crushed pork rinds or extra Parmesan for a lower-carb coating.

Q: Why are my zucchini rounds soggy?
A: Zucchini contains a lot of water. Pat the slices dry, avoid overcrowding, and bake at a high temperature.

Q: Can I use shredded Parmesan?
A: Finely grated Parmesan works best because it coats the zucchini more evenly and becomes crispier.

Q: Can I use frozen zucchini?
A: Fresh zucchini is strongly recommended. Frozen zucchini contains more moisture and generally won’t become as crisp.

Q: Can I make these in an air fryer?
A: Yes. Air fry at 400°F (200°C) for about 8–10 minutes, turning halfway through.

Q: Can I prepare them ahead of time?
A: You can slice and coat them shortly before baking, but for the best crispiness, bake them just before serving.

Q: What dipping sauces go well with them?
A: Marinara, garlic yogurt sauce, ranch-style dip, tzatziki, or a creamy herb dip are all good choices.

Q: Are these keto-friendly?
A: The standard breadcrumb version is not particularly low in carbohydrates. For a keto-style version, use crushed pork rinds or another low-carb coating instead of breadcrumbs.

Q: Can I use cheddar instead of Parmesan?
A: Yes, but Parmesan generally produces a crispier coating because it browns and dries more readily.

Q: How do I make them extra cheesy?
A: Sprinkle a little additional Parmesan over the rounds during the final few minutes of baking.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.