Fast and Simple Baked Parmesan Zucchini Rounds

These fast and simple baked Parmesan zucchini rounds make the most effective summer season aspect dish. That crispy Parmesan topping is loopy good with the tender zucchini!

You received’t imagine how a dish this easy will be this bonkers good. That is positively probably the greatest recipes I’ve ever made with zucchini!

How you can Reduce and Bake Zucchini Rounds

For this recipe, we’re taking our humble zucchini and slicing it into skinny rounds. You should use a mandoline…or simply clean up your knife expertise. The rounds don’t should be precisely uniform.

1. Trim off the ends of the zucchini and lower it into skinny rounds, between 1/8- and 1/4-inch thick.
2. Place the zucchini rounds on a half sheet pan in a principally even layer. It’s okay if some are overlapped however attempt to not double up the layers.
3. Drizzle with olive oil and sprinkle with salt.
4. Sprinkle with panko bread crumbs and Parmesan cheese.
5. Bake till golden.

I imply, that’s it. It’s type of a don’t-blink-or-you’ll-miss-it recipe. And I’m not sorry about that! For as fast and simple as this recipe is, these Parmesan zucchini rounds are will blow you away with how scrumptious they’re!

Notes on the Crunchy Golden Topping

The baked zucchini rounds are tender and the Panko-Parmesan crust on high is golden, crunchy and tremendous yummy.

• Panko bread crumbs: the spiky texture of Panko bread crumbs is right on this recipe for that crunchy texture. Utilizing common bread crumbs received’t lend the identical crispiness, however you need to use them in a pinch.
• Parmesan cheese: I want utilizing freshly shredded Parmesan cheese (I exploit the small holes on a field grater). Nevertheless, I’m guessing this recipe is fairly adaptable to no matter type of Parmesan cheese you’ve got readily available. 

I can’t recover from how good this easy zucchini dish is! I’ve been making it for lunch and dinner. It’s excellent served straight from the sheet pan (sure, it’s that good), or as a aspect dish for almost any meal.

We will certainly be making all of it summer season lengthy. I can’t wait so that you can attempt it!

Fast and Simple Parmesan Zucchini Rounds

Yield: 6 servings

Prep Time: 15 minutes minutes

Prepare dinner Time: 15 minutes minutes

Whole Time: 30 minutes minutes

• 2 medium zucchini (about 18 to twenty ounces)
• 1 tablespoon olive oil
• ½ teaspoon coarse kosher salt
• ¼ cup Panko bread crumbs
• ¼ cup finely shredded Parmesan cheese (see notice)

• Preheat oven to 425 levels F (see notice). Line a half sheet pan with parchment paper.

• Trim the ends off the zucchini. Thinly slice every zucchini into 1/8 to 1/4-inch rounds.

• Scatter zucchini rounds evenly over half sheet pan. It is okay in the event that they overlap barely, however attempt to ensure they don’t seem to be doubling up fully. Attempt to maintain the floor space of all of the rounds as uncovered as attainable.

• Drizzle the zucchini with the olive oil and sprinkle with salt.

• Sprinkle the panko bread crumbs and Parmesan cheese evenly over the zucchini.

• Bake for quarter-hour till the zucchini rounds are tender and the topping is golden. In order for you the topping extra golden, set the oven to broil, and broil the zucchini for the final minute or so of cooking (watch intently). Serve instantly.

Oven Temp: in case your oven bakes cool or doesn’t brown the tops of issues very nicely, enhance the temperature to 450 levels F. 
Parmesan: I want freshly shredded Parmesan cheese (I exploit the small holes on a field grater). Nevertheless, I’m guessing this recipe is fairly adaptable to no matter type of Parmesan cheese you’ve got readily available. 

Course: Appetizer, Facet Dish

Delicacies: American

Methodology: Bake

Serving: 1 serving (1/6 of the recipe), Energy: 58kcal, Carbohydrates: 4g, Protein: 3g, Fats: 4g, Saturated Fats: 1g, Ldl cholesterol: 3mg, Sodium: 284mg, Fiber: 1g, Sugar: 2g