Q: Can I make this gluten-free?

A: Absolutely! Just use gluten-free breadcrumbs or skip them entirely and use almond flour or just Parmesan for the coating.

Q: How do I store leftovers?

A: Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to crisp them up again.

Q: What dipping sauces go well with this?

A: Marinara sauce is a classic choice, but you could also try ranch dressing, garlic aioli, or even a simple lemon-garlic sauce. FYI, marinara is my go-to—it’s like pizza in dip form!

Q: Can I make this ahead of time?

A: You can prep the coated zucchini slices and store them in the fridge for a few hours before baking. Just bake them fresh for the best texture.

Delicious Baked Parmesan Zucchini Recipe

Ingredients

Scale

- 2 medium zucchinis, sliced into 1/4-inch rounds

- 1/2 cup grated Parmesan cheese

- 1/2 cup breadcrumbs (optional for extra crunch, panko works great)

- 1 teaspoon garlic powder

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 eggs, beaten

- Olive oil cooking spray

Instructions

1. Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with olive oil.

1. Prepare Coating: In a shallow bowl, mix Parmesan, breadcrumbs (if using), garlic powder, salt, and pepper.

1. Coat Zucchini: Dip each zucchini slice in the beaten eggs, then coat in the Parmesan mixture, pressing to adhere.

1. Bake: Place slices on the baking sheet in a single layer and bake for 20-25 minutes, flipping halfway, until golden and crispy.

1. Serve: Let cool slightly and serve warm with your favorite dipping sauce.

Tips for Perfection

- Choose the Right Zucchini: Look for firm, fresh zucchini. Avoid those that are too large or have soft spots, as they can get mushy.

- Dry the Zucchini: After slicing, pat the zucchini dry with paper towels to remove excess moisture, which helps the coating stick better.

- Even Coating: Make sure each slice is well-coated for maximum crispiness. Press that Parmesan mixture on like you mean it!

- Don’t Overcrowd: Give the slices space on the baking sheet so they can crisp up properly. Nobody likes soggy zucchini, right?