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) oats
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 large egg, beaten
2 tablespoons olive oil (optional, for drizzling)
Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the zucchini rounds from sticking.
2. Prepare the Coating:
In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, oregano, garlic powder, onion powder, salt, and pepper. Mix well.
In a separate bowl, beat the egg.
3. Coat the Zucchini Rounds:
Dip each zucchini round into the beaten egg, ensuring it is fully coated.
Next, dip the egg-coated zucchini round into the Parmesan breadcrumb mixture, pressing lightly to ensure it sticks well to the zucchini.
Place the coated zucchini rounds in a single layer on the prepared baking sheet. Continue this process until all zucchini slices are coated.
4. Bake the Zucchini Rounds:
Drizzle the coated zucchini rounds with olive oil for extra crispiness (optional). Alternatively, you can spray a light coating of cooking spray.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the zucchini is tender and the coating is golden brown and crispy.
5. Serve:
Remove from the oven and garnish with fresh parsley if desired.
Serve hot with your favorite dipping sauce, like marinara, ranch, or a garlic aioli.