Crispy Parmesan Zucchini Rounds
Crispy on the outside, tender inside, and packed with savory Parmesan flavor. These baked zucchini rounds make an easy low-carb side dish, appetizer, or light dinner.
Ingredients
- 2 medium zucchini
- ½ cup grated Parmesan cheese
- ¼ cup finely grated mozzarella cheese
- ¼ cup almond flour
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
Instructions
1. Prepare the zucchini
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper and lightly grease it.
Slice zucchini into rounds about ¼-inch thick.
Pat the slices thoroughly with paper towels to remove excess moisture. This helps them become crispier.
2. Prepare the coating
In a shallow bowl, combine:
- Parmesan
- Mozzarella
- Almond flour
- Italian seasoning
- Garlic powder
- Paprika
- Black pepper
- Salt
Mix well.
In another bowl, whisk the egg with the olive oil.
3. Coat the zucchini
Dip each zucchini round into the egg mixture, allowing the excess to drip off.
Press both sides into the Parmesan mixture so the coating adheres well.
Place the coated rounds in a single layer on the prepared baking sheet.
4. Bake
Bake for 15–20 minutes, flipping halfway through.
Continue baking until the zucchini is tender and the coating is golden and crispy.
For extra browning, broil for 1–2 minutes at the end, watching closely.
5. Serve
Transfer to a serving plate and sprinkle with fresh parsley.
Serve immediately while crispy.
🥗 Nutrition Information
Approximate per serving, based on 4 servings:
- Calories: ~190
- Protein: ~11 g
- Fat: ~13 g
- Total Carbohydrates: ~7 g
- Fiber: ~2 g
- Net Carbs: ~5 g
- Sugar: ~4 g
- Sodium: ~400 mg
Nutrition varies depending on the exact Parmesan, mozzarella, and almond flour used.
Q&A
How do I make the zucchini extra crispy?
Pat the zucchini very dry before coating, slice it fairly thin, and leave space between each round on the baking sheet.
Can I make these without almond flour?
Yes. You can use finely crushed pork rinds for a very low-carb option, or breadcrumbs if you don’t need the recipe to be low-carb.
Can I use only Parmesan?
Yes. Parmesan alone creates a crispier, more savory coating.
Why did my zucchini turn soggy?
Zucchini contains a lot of water. Excess moisture, overcrowding the pan, or slicing the rounds too thick can prevent them from crisping properly.
Can I use an air fryer?
Yes. Air fry at 400°F (200°C) for about 8–12 minutes, flipping halfway through, until golden and crisp.
Can I prepare them ahead?
You can slice the zucchini and prepare the coating ahead of time, but for the crispiest result, coat and bake them shortly before serving.
What can I serve with them?
They’re great with grilled chicken, fish, burgers, steak, or a simple Greek-yogurt garlic dipping sauce.
