Crispy Parmesan Zucchini Rounds

Ingredients:

2 medium zucchinis, sliced into 1/4-inch thick rounds
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (preferably panko for extra crunch – you mentioned “oats” but if you’re using oats as a breadcrumb substitute, use finely ground oats)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Olive oil spray or a little olive oil for brushing

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. Prepare the coating mixture:
In a shallow bowl or plate, mix together the Parmesan cheese, breadcrumbs (or ground oats), oregano, garlic powder, onion powder, salt, and pepper.

3. Coat the zucchini rounds:
Lightly brush or spray both sides of the zucchini slices with olive oil. Then press each slice into the breadcrumb-Parmesan mixture to coat both sides evenly. Gently shake off any excess.

4. Arrange on the baking sheet:
Place the coated zucchini rounds in a single layer on the prepared baking sheet, making sure they don’t overlap.

5. Bake:
Bake in the preheated oven for 20–25 minutes, or until golden brown and crispy. Flip them halfway through for even browning (around the 10–12 minute mark).

6. Serve:
Serve hot as a snack, side dish, or appetizer. They pair well with marinara sauce or garlic aioli for dipping.

Enjoy