Irresistible Parmesan Crusted Zucchini Rounds Recipe You’ll Love

Ingredients

• 2 mediumcourgettes
• 50 g (0.5 cup)Parmesan, grated
• 30 g (0.5 cup)panko breadcrumbs
• 0.5 tspgarlic powder
• to tastesalt
• to tasteblack pepper
• to tasteolive oil
• to tastefresh parsley
• to tastemarinara sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F) and line a baking tray with baking parchment.

2. 2

   Slice the courgettes

   Wash and trim the 2 medium courgettes, then cut them into rounds about 6 mm (¼ inch) thick.

3. 3

   Mix the coating

   In a shallow bowl, combine 50 g (0.5 cup) grated Parmesan, 30 g (0.5 cup) panko breadcrumbs, 0.5 tsp garlic powder, salt and pepper.

4. 4

   Coat the rounds

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

5. 5

   Bake until golden

   Arrange the coated rounds in a single layer on the prepared tray. Bake for 12–15 minutes, turning them halfway through.

6. 6

   Garnish and serve

   Transfer the rounds to a serving platter, garnish with fresh parsley and serve straight away with marinara sauce.

What are Parmesan-crusted courgette rounds?

They are sliced courgettes coated in a seasoned mixture of Parmesan and breadcrumbs, then baked until the coating is golden. This American-style snack pairs a mild, tender vegetable with a savoury, crisp outer layer.

This version keeps the preparation simple: panko adds texture, while Parmesan and garlic powder bring flavour. A short bake helps the rounds soften without requiring a deep-fried coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 6g protein, 10g carbs, 9g fat.

The courgettes and breadcrumbs provide most of the carbohydrates, while Parmesan contributes protein and fat; olive oil adds further fat. For a more balanced plate, serve a portion alongside a protein-rich main and extra vegetables.

Choosing the ingredients

Courgettes: Choose firm, medium-sized ones so the rounds are sturdy enough to coat and turn. Slicing them evenly helps them cook at a similar pace.

Coating: Freshly grated Parmesan and panko are suggested for a crisp, textured crust. Garlic powder seasons the mixture throughout.

Getting the coating to stick

Oil: Brush the rounds lightly on both sides before coating; this helps the breadcrumb mixture adhere and encourages browning.

Press gently: Set each oiled slice into the coating and press both faces into it. Keep the coating in a shallow bowl so the rounds are easy to turn.

Baking and doneness

Single layer: Leave space between the coated rounds on the tray rather than stacking them. The recipe calls for a single layer so the slices bake evenly.

Turn halfway: Bake at 220°C (425°F) for 12–15 minutes, flipping once. Check that the coating is golden and the courgette is tender before taking the tray out.

Serving them warm

Fresh from the oven: Serve the rounds immediately, while the coating is at its crispest. Scatter over fresh parsley just before serving.

For dipping: Put marinara sauce alongside the platter. These rounds also work as a side dish with a simple main course.

Recipe notes & tips

• Cut the courgettes into even rounds so they cook at roughly the same rate.
• Use a light brush of olive oil rather than pouring it over the slices.
• Press both sides of each round into the coating for an even crust.
• Arrange the coated slices in one layer on the tray.
• Turn the rounds halfway through baking as directed.
• Serve the rounds immediately with marinara for dipping.

Variations

• Add herbs: Mix dried Italian herbs into the Parmesan and breadcrumb coating.
• Use gluten-free crumbs: Swap the panko for gluten-free breadcrumbs.
• Make it peppery: Add a little extra freshly ground black pepper to the coating.
• Try another dip: Serve with a different dipping sauce in place of marinara.
• Add fresh herbs: Use another chopped fresh herb as a garnish instead of parsley.

Common mistakes to avoid

• Uneven slices: Cut the rounds to a similar thickness so they bake evenly.
• Too much oil: Brush on a light coating so the rounds are not overly oily.
• Loose coating: Press each side of the oiled rounds into the mixture to help it adhere.
• Crowded tray: Arrange the slices in a single layer to follow the recipe's baking method.
• Skipping the turn: Flip the rounds halfway through the 12–15 minute bake.
• Leaving them to stand: Serve straight away for the best texture.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in the oven until hot; the coating may soften during storage.

Frequently asked questions