Ingredients
2 medium zucchinis, sliced into 1/4-inch thick rounds
1/2 cup grated Parmesan cheese – freshly grated for best flavor
1/2 cup breadcrumbs – panko preferred for added crunch
1 teaspoon dried oregano – adds an herby depth
1/2 teaspoon garlic powder – enhances savory notes
1/2 teaspoon onion powder – boosts flavor subtly
Salt and pepper – optional, to taste
Olive oil spray or a light drizzle – helps achieve crispiness
Fresh parsley, chopped – for garnish and freshness
Method of Preparation
Preheat the Oven
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
Make the Coating
In a small bowl, combine the grated Parmesan, breadcrumbs, oregano, garlic powder, and onion powder. Mix thoroughly so the seasoning is evenly distributed.
Arrange and Coat the Zucchini
Place the zucchini rounds in a single layer on the prepared baking sheet.
Lightly spray or brush the tops with olive oil.
Spoon the Parmesan-breadcrumb mixture on top of each round, gently pressing it down to help it stick.
