Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the coating: In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, salt, and pepper. Place beaten eggs in another shallow bowl.
Coat the zucchini: Dip each zucchini round in the egg, then press into the Parmesan-breadcrumb mixture to coat well.
Bake to perfection: Place coated zucchini rounds on the prepared baking sheet. Lightly spray with olive oil or drizzle a bit of oil over the top. Bake 15–20 minutes, flipping halfway through, until golden brown and crispy.
Serve immediately: Sprinkle with extra Parmesan or fresh herbs (like parsley) and enjoy as a snack, appetizer, or side dish.
💡 Tips:
Serve with marinara or ranch dip for extra flavor.
For an extra-crispy version, broil for 1–2 minutes at the end.
You can also try air frying at 400°F for 10–12 minutes for an even crispier texture.
If you want, I can also create a fun Facebook caption for this one — something like: “Golden, cheesy, and crispy…these Parmesan Zucchini Rounds are veggie heaven! 🥒🧀” 😋
