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Ultra Crispy 15-Minute Baked Parmesan Zucchini Rounds: The Ultimate Low-Carb Side Dish

A stack of golden brown baked parmesan zucchini bites topped with herbs on a white plate.
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Make tender zucchini slices crispy and golden with a savory Parmesan topping. This easy vegetable bake cooks quickly and serves well as an appetizer or healthy snack.

Ingredients

Scale
  • 3 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs (omit for strict Keto)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Wash the zucchini and slice them into rounds about 1/4 inch thick.
  3. Place the zucchini rounds on a paper towel-lined plate. Sprinkle lightly with salt and let them sit for 5 minutes to draw out excess moisture. Pat them dry thoroughly with more paper towels. This step helps achieve crispiness.
  4. In a small bowl, combine the grated Parmesan cheese, Panko breadcrumbs (if using), garlic powder, salt, and pepper. Mix well.
  5. Lightly brush both sides of the dried zucchini rounds with olive oil.
  6. Dip each zucchini round into the Parmesan mixture, pressing gently so the coating adheres to both sides.
  7. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet. Do not overlap them.
  8. Bake for 12 to 15 minutes, flipping halfway through, until the zucchini is tender and the cheese topping is golden brown and crispy.
  9. Serve immediately as a quick vegetable side dish or healthy zucchini snack.

Notes

  • For a strict Keto zucchini side, replace Panko breadcrumbs with 2 tablespoons of almond flour or extra Parmesan cheese.
  • To ensure maximum crispiness, do not skip drying the zucchini after salting.
  • If you prefer spears over rounds, cut the zucchini lengthwise into sticks before coating.

Nutrition

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