Crispy Parmesan Zucchini Rounds

 Ingredients:

• 2 medium zucchinis, sliced into ¼-inch thick rounds

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (preferably panko for extra crunch)

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder (optional)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 large eggs, beaten

• Olive oil or cooking spray
  

  Instructions:

  1. Prep the Zucchini:

     • Slice the zucchinis into ¼-inch thick rounds. Pat them dry with a paper towel to remove excess moisture—this helps them crisp up better.

  2. Prepare the Breading:

     • In a shallow bowl, mix the Parmesan  cheese, breadcrumbs, oregano, garlic powder (if using), salt, and pepper.

     • In another bowl, beat the eggs.

  3. Coat the Zucchini:

     • Dip each zucchini round into the beaten eggs, allowing excess to drip off.

     • Press the zucchini into the breadcrumb mixture, coating both sides evenly. Place on a plate or baking sheet.

  4. Cook:

     • Oven Method (Healthier):

       • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with olive oil or cooking spray.

       • Arrange the breaded zucchini rounds in a single layer. Lightly spray the tops with oil.

       • Bake for 20-25 minutes, flipping halfway, until golden and crispy.

     • Air Fryer Method:

       • Preheat the air fryer to 400°F (200°C). Lightly grease the basket.

       • Arrange the zucchini rounds in a single layer (work in batches if needed).

       • Cook for 8-10 minutes, flipping halfway, until crispy and golden.

     • Pan-Fry Method (Extra Crispy):

       • Heat 2-3 tablespoons of olive oil in a skillet over medium heat.

       • Fry the zucchini rounds in batches for 2-3 minutes per side, until golden brown. Drain on paper towels.

  5. Serve:

     • Enjoy immediately with marinara sauce, ranch, or your favorite dipping sauce.