Description

Golden, crunchy baked zucchini rounds coated in parmesan and crumbs—an easy, kid-friendly low carb side that’s ready fast and pairs with almost any meal.

Ingredients

Scale

2 medium zucchini (about 1 lb), sliced into 1/4-inch rounds

1/2 cup freshly grated Parmesan cheese

1/2 cup panko or regular breadcrumbs (use almond meal for gluten-free/low carb)

2 tbsp olive oil

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp kosher salt, plus more to taste

1/8 tsp black pepper

Optional: chopped parsley and lemon zest, for serving

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment; set an oven-safe rack on top if you have one.

2. Pat zucchini slices dry with paper towels. Toss with olive oil and a pinch of salt to lightly coat.

3. In a shallow bowl, mix Parmesan, breadcrumbs, Italian seasoning, garlic powder, onion powder, remaining salt, and pepper.

4. Press each oiled slice into the cheese-crumb mixture to coat both sides; place in a single layer on the prepared sheet without crowding.

5. Bake 10–12 minutes, flip slices, then bake 8–10 minutes more until golden and crisp at the edges. Broil 1–2 minutes if you want extra color.

6. Cool 2–3 minutes to set the crust. Sprinkle with parsley and lemon zest if using; serve warm with marinara or ranch.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 180 kcal
Sodium: 520 mg
Fat: 11 g
Carbohydrates: 14 g
Protein: 8 g