Crispy Baked Zucchini Rounds: A Guilt-Free Crunch

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

In a shallow bowl, mix the Parmesan, breadcrumbs (or oats), oregano, garlic powder, and onion powder.

In a separate bowl, place the beaten eggs. If using flour, dredge the zucchini slices in flour first.

Dip each zucchini slice into the egg, then coat with the breadcrumb-cheese mixture. Press lightly to help the coating stick.

Arrange coated zucchini rounds on the prepared baking sheet in a single layer.

Lightly spray with olive oil or drizzle a little over each piece.

Bake for 20–25 minutes, flipping halfway through, until golden brown and crisp.

Remove from oven and season with salt and pepper to taste. Serve warm.

Serving and storage tips: