Irresistibles rodajas de calabacín con costra de parmesano

Ingredientes

• 2 medium Zucchini (Choose firm, medium-sized zucchinis for the perfect tender bite.)
• 0.5 cup Parmesan Cheese (Use freshly grated Parmesan for the crispiest crust.)
• 0.5 cup Breadcrumbs (Panko breadcrumbs add extra crunch; swap for gluten-free if needed.)
• 0.5 teaspoon Garlic Powder (Enhances the savory, garlicky punch of this zucchini delight.)
• to taste Salt (Just enough to bring out the natural flavors.)
• to taste Black Pepper (Freshly ground for that subtle kick.)
• to taste Olive Oil (Lightly coats the rounds to help achieve that golden crisp.)
• to taste Fresh Parsley (A bright garnish that adds freshness.)
• to taste Marinara Sauce (Perfect for dipping; homemade or store-bought.)

Preparación

1. 1

   --- How to Make Parmesan Crusted Zucchini Rounds ---

2. 2

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

3. 3

   Wash and trim 2 medium zucchinis, then slice into ¼-inch rounds.

4. 4

   In a shallow bowl, combine ½ cup grated Parmesan, ½ cup panko breadcrumbs, ½ teaspoon garlic powder, salt, and pepper.

5. 5

   Brush each zucchini round lightly with olive oil, then press both sides into the coating mixture.

6. 6

   Arrange coated slices in a single layer on the prepared sheet. Bake for 12–15 minutes, flipping halfway.

7. 7

   Transfer zucchini rounds to a serving platter, garnish with fresh parsley, and serve immediately with marinara sauce.