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Crispy Baked Parmesan Zucchini Rounds

Close-up of perfectly golden baked parmesan zucchini slices piled on a white plate.
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Make easy, crispy baked parmesan zucchini rounds that are perfect as a healthy snack or a quick side dish.

Ingredients

Scale
  • 2 medium zucchini
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup almond flour
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and trim the ends of the zucchini. Slice the zucchini into rounds about 1/4 inch thick.
  3. In a shallow bowl, whisk the egg. In another shallow bowl, combine the grated Parmesan cheese, almond flour, salt, and pepper.
  4. Dip each zucchini round first into the egg, letting excess drip off.
  5. Dredge the egg-coated round thoroughly in the cheese mixture, pressing lightly to adhere the coating.
  6. Place the coated zucchini rounds in a single layer on the prepared baking sheet. Drizzle lightly with olive oil.
  7. Bake for 12 to 15 minutes, flipping halfway through, until the cheese is golden brown and the zucchini is tender-crisp.
  8. Serve immediately.

Notes

  • For extra crispiness, you can lightly spray the tops of the zucchini with cooking spray before baking.
  • If you do not have almond flour, you can substitute it with 2 tablespoons of panko breadcrumbs, though the result will be less low-carb.
  • You can substitute zucchini sticks or spears for rounds if you prefer that shape.

Nutrition

Find it online: https://eatableempress.com/baked-parmesan-zucchini-recipe/