Golden zucchini rounds with Parmesan, garlic and a creamy dipping sauce.
Crispy Garlic Parmesan Zucchini
Crispy baked zucchini rounds coated with garlic, Parmesan and breadcrumbs, served with a cool creamy dip.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Serves
- 4
- Level
- Easy
These crispy zucchini rounds are the kind of snack that disappears as soon as I put the platter down. They are golden on the outside, tender in the middle, and full of garlic and Parmesan flavor without needing to be deep-fried.
The recipe
Ingredients
For the Zucchini
For the Dip
Method
-
1
Heat the oven to 425°F and line a large baking sheet with parchment.
-
2
Pat the zucchini rounds dry with paper towels.
-
3
Whisk the egg and milk in a shallow bowl.
-
4
In a second bowl, combine the panko, Parmesan, garlic powder, oregano, salt and pepper.
-
5
Dip each zucchini round in the egg mixture, then press into the Parmesan breadcrumbs.
-
6
Arrange in a single layer on the baking sheet and lightly spray or drizzle with olive oil.
-
7
Bake for 12 minutes, flip, then bake for another 8–10 minutes until crisp and golden.
-
8
Meanwhile, stir together all the dip ingredients.
-
9
Serve the zucchini hot with the cool creamy dip.
Notes
For extra-crisp zucchini, salt the slices lightly and let them sit for 10 minutes, then blot away the moisture before breading.
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