Crispy Parmesan Zucchini Rounds Recipe

Crispy Parmesan Zucchini Rounds are one of my favorite ways to enjoy zucchini—simple, savory, and perfectly crisp. These bite-sized rounds are roasted or air-fried until golden with a cheesy, garlicky topping that makes them totally addictive. They’re great as a snack, side dish, or appetizer that I can whip up in no time.

Why You’ll Love This Recipe

I love this recipe because it turns humble zucchini into something seriously crave-worthy. The rounds get beautifully crisp on the outside while staying tender inside, and the Parmesan adds a rich, salty crunch that pairs perfectly with the natural sweetness of the zucchini. It’s quick, healthy, and doesn’t require deep frying to get that crispy texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh zucchini

• Grated Parmesan cheese

• Garlic powder

• Olive oil

• Salt

• Black pepper

• Optional: Italian seasoning or red pepper flakes for extra flavor

Directions

1. I preheat the oven to 425°F (220°C) or preheat my air fryer to 400°F (200°C).

2. I slice the zucchini into ¼-inch thick rounds and place them in a bowl.

3. I drizzle the rounds with olive oil and toss them gently to coat.

4. In a small bowl, I mix the grated Parmesan, garlic powder, salt, pepper, and any additional seasonings I like.

5. I press each zucchini round into the Parmesan mixture, coating one side generously.

6. I arrange the rounds in a single layer on a parchment-lined baking sheet or in the air fryer basket, cheese side up.

7. I roast or air fry them for 12–15 minutes, or until the cheese is golden and crisp and the zucchini is tender.

8. I let them cool slightly before serving—they firm up a bit as they rest.

Servings and timing

This recipe makes about 4 servings, depending on the size of the zucchini. It takes around 10 minutes to prep and 12–15 minutes to cook, so I can have them ready in under 30 minutes.

Variations

Sometimes I add a sprinkle of panko breadcrumbs to the cheese mix for extra crunch. I’ve also made a spicy version with cayenne or smoked paprika, or added fresh herbs like thyme or parsley after baking for brightness. For dipping, I pair them with marinara, ranch, or garlic aioli.

Storage/Reheating

These rounds are best fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. To re-crisp, I pop them in the air fryer or oven for a few minutes—microwaving will make them soft. I don’t recommend freezing them, as zucchini holds a lot of moisture and won’t stay crispy after thawing.

FAQs

Can I use yellow squash instead of zucchini?

Yes, I can. Yellow squash works just as well and gives a slightly different color and flavor.

Why isn’t the cheese getting crispy?

That usually means there’s too much moisture. I pat the zucchini dry before coating and avoid overcrowding the pan.

Can I make these in an air fryer?

Definitely. I air fry them at 400°F for about 10–12 minutes until the cheese is golden and crisp.

What kind of Parmesan should I use?

I use freshly grated Parmesan for the best melt and flavor. Pre-shredded Parmesan can work, but the texture is less crisp.

Can I make them dairy-free?

Yes, I can try a dairy-free Parmesan alternative, though the texture may be slightly different. I also boost the seasoning for extra flavor.

Conclusion

Crispy Parmesan Zucchini Rounds are one of those easy, satisfying recipes that I come back to again and again. They’re crunchy, cheesy, and totally snackable—plus they’re a great way to use up extra zucchini. Whether I’m making them as a side or just craving something savory and light, these always hit the spot.