Description
Thin zucchini rounds are coated in a blend of cheddar, Parmesan, and breadcrumbs, then baked with olive oil until golden and crunchy. Each crisp bite reveals tender, juicy zucchini beneath a savory, cheesy crust.
Ingredients
- 2 medium zucchini
- 2 eggs
- 1 cup bread crumbs
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Slice the zucchini into 1/4-inch thick rounds and pat them dry with a paper towel.
- In a shallow bowl, beat the eggs until well combined.
- In another bowl, mix the bread crumbs, cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper.
- Dip each zucchini slice into the beaten eggs, then press both sides into the cheese and bread crumb mixture to coat evenly.
- Place the coated slices on the prepared baking sheet in a single layer, spacing them slightly apart.
- Drizzle the olive oil evenly over the zucchini slices.
- Bake for 15 to 20 minutes, or until the coating is golden brown and crispy.
- Remove from the oven and let the slices cool for a few minutes before serving.
Notes
- For extra crispiness, broil the slices for 1–2 minutes at the end.
- Swap cheddar with mozzarella or pepper jack for a different flavor.
- Serve with marinara or ranch dressing for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.