Quick and easy roasted Parmesan zucchini pops

These quick-baked Parmesan zucchini circles are the best summer side dish. That crunchy zucchini, crispy Parmesan topping is crazy!

You won’t believe this simple dish would be good. This is definitely one of the best recipes I have made with zucchini!

How to Cut and Bake Zucchini Blast

For this recipe, we slice its modest zucchini. You can use mandala…or just improve your knife skills. Tours don’t have to be completely unified.

1. Trim the ends of the zucchini and cut them into 1/8 and 1/4 inch thick thin bullets.
2. Place the circles of the zucchini on a half-pan pan, mostly evenly. If there are some overlaps, do not double the layer.
3. Drizzle with olive oil and sprinkle with salt.
4. Sprinkle panko crumbs and parmesan cheese.
5. Bake until golden.

I mean, that’s it. This is a recipe that doesn’t flicker or you’ll miss it. I don’t regret it! For a quick and easy way to this recipe, These Parmesan’s zucchini wheels will make your delicious and delicious!

Notes on crunchy golden filling

The round shape of the grilled zucchini is tender, and the panko-parmesan shell on the top is golden, crispy and super delicious.

• Panko breadcrumbs: The pointed texture of panko bread crumbs is ideal for this recipe with a crisp texture. Using regular bread crumbs won’t exude the same crispness, but you can use them for crunching.
• Parmesan cheese: I prefer to use fresh parmesan cheese (I use small holes on the box). However, I guess this recipe is perfect for any Parmesan cheese you have on hand.

I can’t overcome how good this simple zucchini dish is! I’ve been having lunch and dinner. It’s perfectly served directly from the bottom of the pan (yes, that’s good), or a side dish for almost all meals.

We will definitely do it all summer. I can’t wait for you to try!

Quick and easy Parmesan zucchini round

yield: 6 Serve

Preparation time: 15 minute minute

Cooking time: 15 minute minute

Total time: 30 minute minute

• 2 Medium Zucchini (approximately 18 to 20 ounces)
• 1 Spoon olive oil
• ½ teaspoon Coarse Kosher Salt
• ¼ cup panko bread crumbs
• ¼ cup Chopped Parmesan cheese (see notes)

• Preheat the oven to 425 degrees F (see notes). Line half the pan and parchment paper.

• Trim the ends of the zucchini. Cut each zucchini thinly into 1/8 to 1/4-inch circles.

• Spread the zucchini evenly on the half pan. If they overlap slightly, you can, but make sure they don’t double completely. Try to expose the surface area of all circles as much as possible.

• Drizzle zucchini with olive oil and sprinkle with salt.

• Sprinkle panko crumbs and parmesan cheese evenly over the zucchini.

• Bake for 15 minutes until the zucchini is tender and the topping is golden. If you want more gold, place the oven on the toast and bake the zucchini at the last minute or so (watch closely). Service now.

Oven temperature: If your oven is cool or not brown, raise the temperature to 450 degrees F.
Parmesan: I prefer fresh parmesan cheese (I use small holes on the box). However, I guess this recipe is perfect for any Parmesan cheese you have on hand.

course: Appetizers, side dishes

gourmet food: American

method: bake

Serve: 1 Service (1/6 of the recipe),,,,, Calories: 58KCAL,,,,, carbohydrate: 4g,,,,, protein: 3g,,,,, Fatty: 4g,,,,, Saturated fat: 1g,,,,, cholesterol: 3mg,,,,, sodium: 284mg,,,,, fiber: 1g,,,,, sugar: 2g