A delicious, low-carb appetizer or side dish with golden, cheesy crust!
Prep Time: 10 mins | Cook Time: 15-20 mins | Servings: 4
Ingredients:
- 2 medium zucchinis, sliced into ¼-inch rounds
- ½ cup grated Parmesan cheese (fresh works best)
- ½ cup Panko breadcrumbs (or almond flour for keto)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika (optional, for smokiness)
- Salt & black pepper to taste
- 2 tbsp olive oil (or melted butter)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep Zucchini:
- Slice zucchini into even rounds and pat very dry with paper towels (this ensures crispiness).
- Make Coating:
- In a bowl, mix Parmesan, Panko, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Coat Zucchini:
- Brush both sides of zucchini rounds lightly with olive oil (or dip in beaten egg for extra binding).
- Press each round into the Parmesan mixture, coating evenly.
- Bake or Air Fry:
- Oven Method:
- Preheat oven to 425°F (220°C).
- Arrange rounds on a parchment-lined baking sheet.
- Bake 15-20 mins, flipping halfway, until golden and crispy.
- Air Fryer Method:
- Air fry at 400°F (200°C) for 8-10 mins, flipping once.
- Oven Method:
- Serve:
- Garnish with fresh parsley and serve hot with marinara sauce, ranch, or aioli for dipping!
Tips:
- For extra crispiness, broil 1-2 mins at the end.
- Keto version? Skip Panko and use crushed pork rinds or almond flour instead.
- Don’t overcrowd the pan—space out rounds for even browning.
These make a perfect healthy snack, party appetizer, or side dish! Let me know if you’d like variations (like adding a sprinkle of mozzarella). 😊
David is a seasoned SEO expert with a passion for content writing, keyword research, and web development. He combines technical expertise with creative strategies to deliver exceptional digital solutions.
