Step 1: Prepare the oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush it with olive oil.
Step 2: Slice the zucchini
Wash and dry the zucchini, then cut it into even ¼-inch rounds. Pat the slices dry with paper towels to remove excess moisture. This helps the coating become crispier.
Step 3: Prepare the coating
In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, oregano, garlic powder, onion powder, salt, and black pepper. Mix everything thoroughly.
Step 4: Prepare the egg wash
Crack the egg into another shallow bowl and whisk until smooth.
Step 5: Coat the zucchini
Dip each zucchini round into the beaten egg, making sure both sides are lightly coated. Immediately place it into the Parmesan-breadcrumb mixture and press gently so the coating sticks.
Step 6: Arrange on the baking sheet
Place the coated zucchini rounds in a single layer on the prepared baking sheet. Leave a little space between each piece so the hot air can circulate and help them crisp.
Step 7: Bake
Lightly drizzle or spray the tops with olive oil. Bake for 15–20 minutes, flipping halfway through, until the zucchini is tender and the Parmesan coating is golden brown and crispy.
Step 8: Make them extra golden
For an even crispier finish, turn on the broiler for the final 1–2 minutes, watching carefully so the Parmesan doesn’t burn.
Step 9: Serve
Remove from the oven and let them cool for a couple of minutes. Sprinkle with fresh chopped parsley and serve warm.
These crispy zucchini rounds are delicious on their own or served with ranch dressing, marinara sauce, garlic aioli, or your favorite dipping sauce.
Save this recipe and give it a try—you might be surprised how quickly this plate disappears! 🥒🧀
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