These rounds of rapid and easy baked parmesan scholarships are the best summer garrison. That crispy Parmesana is crazy with the tender zucchini!
You will not believe how such a simple dish can be good that it is good. This is definitely one of the best recipes I have made with zucchini!
How to cut and bake rounds of zucchini
For this recipe, we are taking our humble zucchini and cutting it in thin rounds. You can use a mandolin … or simply refresh your knife skills. The rounds do not have to be exactly uniform.
- Topy the ends of the zucchini and cut it in thin rounds, between 1/8 and 1/4 inch thick.
- Place the zucchini rounds on a half -sheet tray in a mainly uniform layer. Okay if some are overlapping, but try not to double the layers.
- Spray with olive oil and sprinkle with salt.
- Sprinkle with panko bread crumbs and Parmesan cheese.
- Bake until golden brown.
I mean, that’s all. It is a kind of recipe not to see you or if you will miss. And I don’t feel it for that! As fast and easy as this recipe, These Rounds of Parmesan zucchini will let you fly with how delicious they are!
Golden Topping Golden Notes
The baked zucchini rounds are tender and the Panko paramic crust at the top is golden, crunchy and super delicious.
- PANKO bread crumbs: The pointed texture of Panko bread crumbs is ideal in this recipe for that crunchy texture. The use of regular bread crumbs will not lend the same crispy, but can use them in trouble.
- Parmesan cheese: I prefer to use newly grated Parmesan cheese (I use small holes in a cash ralorer). However, I suppose this recipe is quite adaptable to any type of Parmesan cheese that has on hand.
I can’t overcome how good this scholarship dish is! I’ve been doing it for lunch and dinner. It is perfect directly from the pan (yes, it is as good), or as garrison for almost any food.
We will definitely do it all summer. I can’t wait for you to try it!
Quick and easy parmesan zucchini rounds
- 2 half Zucchini (around 18 to 20 ounces)
- 1 tablespoon olive oil
- ½ teaspoon thick kosher salt
- ¼ cup PANKO PAN MIGAS
- ¼ cup Finely grated Parmesan cheese (see note)
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Preheat the oven at 425 degrees F (see note). Fin a half -sheet tray with scroll paper.
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Cut out the ends of the zucchini. Finely cut each zucchini in rounds from 1/8 to 1/4 inches.
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Dispersar of zucchini evenly rounds over the half pan. It’s okay if they overlap slightly, but try to make sure they don’t double. Try to maintain the surface of all rounds as exposed as possible.
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Spray the zucchini with olive oil and sprinkle with salt.
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Sprinkle panko bread crumbs and Parmesan cheese uniformly on zucchini.
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Bake for 15 minutes until the zucchini rounds are tender and the coverage is golden. If you want the most golden coverage, place the oven to roast and handle the zucchini during the last minute more or less cooking (look closely). Serve immediately.
Parmesan: I prefer newly grated Parmesan cheese (I use small holes in a cash ralist). However, I suppose this recipe is quite adaptable to any type of Parmesan cheese that has on hand.
Service: 1 portion (1/6 of the recipe), Calories: 58Kcal, Carbohydrates: 4gram, Protein: 3gram, Fat: 4gram, Saturated fat: 1gram, Cholesterol: 3mg, Sodium: 284mg, Fiber: 1gram, Sugar: 2gram
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