Crispy Parmesan Zucchini Rounds
Thick zucchini coins coated in panko and Parmesan, baked until golden and crunchy, with a cool lemon dill yogurt dip. An easy oven-baked snack that needs no frying.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Baking the rounds on a wire rack lets hot air circulate underneath, so the bottoms stay crisp without flipping. Salting and drying the zucchini first draws out surface moisture, which keeps the coating from turning soggy. Serve straight from the oven, since they are at their crunchiest in the first ten minutes.
Method
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Heat the oven to 425 F. Set a wire rack on a large baking sheet and brush the rack with 1 tablespoon of the olive oil.
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Pat the zucchini rounds dry with a clean towel and sprinkle them with 1/4 teaspoon of the salt.
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Mix the panko, Parmesan, oregano, paprika, pepper and the remaining 1/4 teaspoon salt on a plate. Drizzle in the remaining 2 tablespoons olive oil and toss until the crumbs look evenly damp.
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Put the flour in one shallow dish and the beaten eggs in another.
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Dip each zucchini round in the flour, then the egg, then press it firmly into the crumb mixture to coat both sides.
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Arrange the rounds in a single layer on the rack, leaving a little space between them.
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Bake for , until the coating is deep golden and crisp and the zucchini is tender.
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Stir the yogurt, lemon juice and dill together with a pinch of salt and serve alongside the hot rounds.
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