Ingredients:
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1–2 tablespoons olive oil or cooking spray
Instructions:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the coating: In a small bowl, mix together the Parmesan cheese, breadcrumbs, oregano, garlic powder, onion powder, salt, and pepper.
- Coat the zucchini: Lightly brush or spray both sides of each zucchini round with olive oil. Then press each round into the breadcrumb mixture, coating both sides evenly.
- Arrange on the baking sheet: Place the coated zucchini rounds in a single layer on the prepared baking sheet. Make sure they are not overlapping for even crisping.
- Bake: Bake in the preheated oven for 20–25 minutes, flipping halfway through, until golden brown and crispy.
- Serve: Remove from the oven and let them cool slightly. Serve warm as a snack, appetizer, or side dish. They go great with marinara or ranch dipping sauce!