Oven Fried Parmesan Zucchini Rounds
Do you need a way to increase your green veggie intake or help your kids get in some? This is a good way to start if you have picky kids as I do. Parmesan cheese makes this unbelievably good and the kids will enjoy picking them up with their fingers too!
This recipe was inspired by Aggie’s Kitchen. When I saw her Baked Zucchini Sticks I was excited. I thought this would be the perfect way to get my kiddies to eat zucchini. I was right, it worked beautifully! They loved them!
Her recipe is slightly adapted by eliminating the bread crumbs, adding some fresh parsley, and reducing one egg for an egg white.
I love that I can eat a half a cup for very few calories and only one point!
Have some wonderful Baked Parmesan Tilapia , Baked Stuffed Chicken & Spinach , Ricotta Stuffed Chicken Breasts or even Oven Fried Fish Nuggets with these as your side..
- 3 large zucchini, sliced (6 cups sliced rounds)
- 1 whole egg
- 1 egg white
- 1 1/2cups Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon garlic powder
- olive oil cooking spray
- Preheat oven to 425 degrees.
- Spray baking sheets with cooking spray.
- Beat the egg and white in a shallow bowl, set aside.
- Place the Parmesan, garlic powder and parsley in another bowl and mix well.
- Dip zucchini rounds in egg mixture then in Parmesan and place on baking sheet.
- Do not overlap zucchini on baking sheet.
- Bake for 10 minutes then flip them over and bake until 10 minutes or until the are golden brown on top.
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About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I wonder if you could avoid turning if you put the zucchini slices on a wrack in the baking sheet, . That’s what I do with my baked zucchini fries, and they’re browned and crispy top and bottom. I like that the recipe doesn’t use breadcrumbs or flour and still look crispy and beautiful. I’ll be making these as is, but I may try a mixing a little chickpea flour in with the grated parm. mixuture the 2nd time.
When you say grated parmesan do you ne Luke the powder you get at the store or like actual grated parmesan? I want to make this at work and want to know what ingredients I need to bring and what I can use from work.
You can grate it yourself or buy it all ready grated.
Just made these. They are fantastic! With NFL playoffs this weekend, and Super Bowl on the near horizon, this is on my list of healthy party finger foods!
Mary
So glad you enjoyed them !
Wanted to try this, but our local grocery store had no zucchini. Looked around for an alternative and tried portabella mushroom caps – the big kind for grilling. Delicious.
good to know, thanks!
What temperature did you use to bake them?
These are SO good! My husband walked in while they were cooking, and his first comment was, “Something smells good!” I used 1T dried parsley bc I didn’t have fresh, and I salted them after cooking. I also noticed that the thinner they were cut, the crispier they were.
Mine don’t come out as crispy ot beautiful as your. Delicious though. What’s the trick to making them look like that?
No trick sorry. Maybe if you want to crisp them up a bit more, try them for just a minute under the broiler but watch carefully.
I will try these but I will use parchment paper instead of cooking spray (full of chemicals). Nothing sticks and things come out really crispy.
I have an organic olive oil spray I found at Whole Foods that works really well.
I have a MISTO (hope that is spelled right), that I put my oil in so I can buy what I want. Some people say theirs blew up, but mine has not. Of course, I always cover the bottom of the canister when I pump it up!
Thanks for the great recipe. I love these! Used to make fried zucchini at a snack bar I worked at in my late teens! Habit forming! Then I used to make oven fried with bread crumbs and seasonings but since we went wheat free last June I hadn’t thought up how to remake them yet. Thanks so much! Going on my shopping list now! XOXOXOXO I must say that I enjoy your blog daily even though I don’t always comment, even though I am diabetic and also eat a wheat free diet your recipes can work for me most of the time! I also love to cook myself and make up many of my own sometimes with inspiration from others, too…thanks much, you inspire me!
Is the parmesan fresh grated or the green can kind? I love zucchini but new fresh ideas is always a plus.
Either one will not change the recipe, you can pick whatever you like better.
I would use fresh grated. But there is also good quality grated parmesan available without using that garbage in a can. You’ll find it where the good cheeses are… refrigerated. I don’t think that stuff in a can should even exist.
Looks great! Will be trying! Do you happen to know the cholesterol #s for this? ( Thanks!) Debi :O) ( Who is going to be looking thru your posts, and seeing what else you have for us! :O) Thanks for being here!
I can find out and let you know.
Do these freeze well?
Just putting them in the oven now!! Can’t wait to eat them!!
Cant wait to try this,these look delicious…..you rpics were great.
Brenda-Amazing recipe! I MUST try these zucchini rounds. They look absolutely delicious–not to mention addicting 🙂
I’m gonna have to get some fresh zucchini and make these soon…MMMM!
These look yummy! Approximately how many rounds equal one serving? I’m on WW and having the point info is so helpful, thank you.
I don’t know the number of rounds, only as much as can fit into a half a cup.
Hi! Just ran across your blog browsing through food blog roll. I love your pictures and the recipes. I related to your blog the most out the few I browsed through. Thinking some of recipes may work for my son who is exremely allergic to everything. Thanks for the ideas! Oh, btw coming from a desing background, I love your layout too!
Thank you Sarah! Life with allergies can be so hard for the kids!
I can’t wait to try this out with EGGPLANT!!! I can imagine that it would taste amazing!! THANKS for all of your great recipes!!!
GREAT idea! I love eggplant too!
Just found you on Pinterest and am a new fan. These look amazing. Making them tonight. Thanks, from sunny Arizona.
Thank you and welcome!
THanks so much Aggie! I appreciate it! I love zucchini and your sticks looked fantastic but I had to change them to rounds or the kiddies wouldn’t eat them LOL!
Oh my gosh Brenda these look so good! Like really really good!! I love how that crust is looking! I can not wait to try these out! Thank you so much for the link love!
(your photos are gorgeous!!)