Best 6 Oven Baked Crispy Zucchini Rounds Recipes

CRISPY BAKED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl, toss the zucchini with olive oil, salt, and pepper. Lay flat on a prepared baking sheet in a single layer. Use a second baking sheet if needed.
• In a small bowl, mix together the breadcrumbs, parmesan cheese, and Italian seasoning, Carefully sprinkle over the zucchini.
• Roast until tender, about 12-16 minutes depending on thickness. Zucchini should be tender and topping should be browned.

OVEN-BAKED CRISPY ZUCCHINI ROUNDS

Steps:

• Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
• In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
• Place the egg whites into a shallow bowl.
• Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
• Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
• Place on a greased baking sheet.
• Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
• As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
• Delicious!

CRISPY BAKED ZUCCHINI ROUNDS

Steps:

• Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
• Place the corn flakes in a plastic or paper bag and use a rolling pin, can or jar to crush to fine crumbs. Add the shredded Parmesan cheese, salt, and pepper and shake to combine.
• Trim the ends of the zucchini and cut into 36 rounds (approximately 1/4 inch thick).
• In batches of five or six, lightly coat both sides of zucchini rounds with cooking spray, place in bag with corn flake crumb mixture and shake or press gently to coat both sides. Place coated rounds on baking sheet. Repeat until all rounds have been coated.
• Bake at 425 degrees F for 20 minutes or until the coating is crispy and the zucchini tender. Do not flip the rounds while baking.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
• Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

PARMESAN ROASTED ZUCCHINI ROUNDS

Steps:

• Line a baking tray with foil, and spray with non-stick spray. (Toaster oven works great for this if it has a baking tray).
• Arrange zucchini in a single layer and drizzle with olive oil, rub them down and turn to coat both sides with a thin coating of oil.
• Sprinkle with salt and pepper. Then top each round with a generous pinch of parmesan.
• Broil in 450 degree oven for 5-8 minutes, or until cheese is melted and golden. (Cook times may vary depending on oven, so keep an eye on it).