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Ultimate Crispy Baked Parmesan Zucchini Rounds

Close-up of golden brown, crispy baked parmesan zucchini slices piled on a gray plate.
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Make tender zucchini crispy and cheesy with this easy recipe for baked Parmesan zucchini. It is a quick, low-carb side dish perfect for weeknights.

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
  • 1/4 teaspoon garlic powder
  • 1 cup grated Parmesan cheese
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the zucchini and slice them into rounds about 1/4 inch thick. Pat the slices very dry with paper towels to help them crisp up.
  3. In a shallow bowl, whisk the egg and water together.
  4. In a second shallow bowl, combine the flour, salt, pepper, and garlic powder.
  5. In a third shallow bowl, place the grated Parmesan cheese.
  6. Dip each zucchini round first into the flour mixture, shaking off any excess.
  7. Next, dip the floured zucchini into the egg wash, letting excess drip off.
  8. Finally, press the zucchini firmly into the Parmesan cheese to coat both sides well.
  9. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet. Do not overlap them.
  10. Drizzle the olive oil lightly over the tops of the zucchini rounds.
  11. Bake for 12 to 15 minutes, flipping halfway through, until the cheese is golden brown and the zucchini is tender and crispy.
  12. Serve immediately as a healthy appetizer or easy Parmesan side dish.

Notes

  • Drying the zucchini well is the key to achieving a crispy texture in this oven baked vegetables recipe.
  • For extra crispiness, you can use a double dredge: flour, egg, flour, egg, then Parmesan.
  • This recipe works well as a keto friendly zucchini option if you substitute the flour with almond flour.

Nutrition

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