Ingredients
Scale
- 3 medium zucchinis, sliced into rounds
- 1 cup grated Parmesan cheese
- 1/2 cup bread crumbs (panko works best)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a shallow bowl, combine Parmesan cheese, bread crumbs, garlic powder, Italian herbs, salt, and pepper. Mix well.
- Dip each zucchini slice into olive oil, then coat thoroughly with the Parmesan mixture, pressing gently to adhere.
- Arrange the coated zucchini slices on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Notes
- For gluten-free options, substitute bread crumbs with crushed almonds or almond flour.
- To make the dish vegan, replace Parmesan with nutritional yeast or vegan cheese.
- Reheat leftovers in a 375°F (190°C) oven for about 10 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg