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Zucchini is one of those vegetables that often flies under the radar, yet it holds a special place in kitchens around the world. Known for its versatility, zucchini can be grilled, steamed, spiralized, or baked, making it an ideal ingredient for a wide range of dishes. Among the countless ways to enjoy this summer squash, Crispy Zucchini Parmesan Bites stand out as a particularly delightful option. These golden-brown bites are not only a crowd-pleasing snack or appetizer but also a perfect way to incorporate more vegetables into your diet without sacrificing flavor.

Zucchini Parmesan Crisps

Discover the joy of cooking with Crispy Zucchini Parmesan Bites, a perfect snack or appetizer that combines delicious flavors and healthy ingredients. Easy to prepare and baked for a guilt-free crunch, these bites are made with fresh zucchini, savory Parmesan, and seasoned breadcrumbs. Ideal for game days or casual family gatherings, they add a tasty boost to your vegetable intake without sacrificing taste. Try this simple recipe and delight your guests with each crispy bite!
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Ingredients
  

2 medium zucchinis

1 cup grated Parmesan cheese

1 cup breadcrumbs (Italian seasoned preferred)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

1 large egg, beaten

Olive oil spray (or olive oil for drizzling)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper for easy cleanup.

    Prepare the Zucchini: Wash and dry the zucchinis thoroughly. Slice them into thin rounds, about 1/4 inch thick. Place them on a clean kitchen towel or paper towels and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture. Pat them dry with another towel after.

      Make the Coating: In a shallow bowl, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried oregano, salt, and pepper.

        Prepare the Egg Wash: In another shallow bowl, beat the egg until well mixed.

          Coat the Zucchini: Dip each zucchini slice into the egg wash, making sure it is fully coated, then dredge it in the breadcrumb mixture, pressing slightly to ensure the coating adheres well.

            Arrange on Baking Sheet: Place the coated zucchini rounds in a single layer on the prepared baking sheets. Make sure they don’t touch to ensure even crisping.

              Bake: Lightly spray the tops of the zucchini crisps with olive oil or drizzle a little olive oil over them for added crispiness. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Flip halfway through to achieve an even crunch.

                Cool and Serve: Allow the crisps to cool for a few minutes on the baking sheets before transferring them to a serving platter. They are best served warm but can also be enjoyed at room temperature.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings