Crispy Parmesan Zucchini Coins
Thin zucchini rounds roast under a savory Parmesan crust for an easy side with plenty of golden crunch.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (93 reviews)
INSPIRED BY
A simple roasted vegetable gets the snackable treatment with a crisp Parmesan-panko lid.
Story
Casey reaches for this when the vegetable drawer needs a win. The zucchini stays tender underneath, the crumbs turn golden and nutty, and the lemony dip makes the plate feel complete. It is a weeknight side that can quietly turn vegetable skeptics into second-helping people.
By Casey
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 1/3 cup panko breadcrumbs
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon lemon zest
- 1/3 cup plain Greek yogurt
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Heat the oven to 450°F and line a sheet pan with parchment. Slice the zucchini into 1/4-inch rounds and pat them dry.
- Toss the zucchini with olive oil, salt, and pepper. Arrange the slices in one layer with a little space between them.
- Mix the Parmesan, panko, Italian seasoning, and lemon zest in a small bowl. Press a little of the mixture onto each zucchini round.
- Roast for 10 minutes, until the undersides begin to brown and the zucchini is tender at the edges.
- Switch the oven to broil and cook for 2 to 3 minutes, watching closely, until the topping is deeply golden.
- Stir the yogurt with lemon juice and parsley. Serve the hot zucchini coins with the dip.
Chef Tips
- Patting the zucchini dry helps the Parmesan topping stay crisp instead of steaming.
- Leave space between the coins so hot air can reach the edges.
- Use finely grated Asiago in place of Parmesan, or add a pinch of red pepper flakes.
- The coins are best fresh, but leftovers can be re-crisped in a 400°F oven.
Cook's Notes
- **Timing:** Patting the zucchini dry helps the Parmesan topping stay crisp instead of steaming.
- **Texture:** Leave space between the coins so hot air can reach the edges.
- **Swaps:** Use finely grated Asiago in place of Parmesan, or add a pinch of red pepper flakes.
- **Storage:** The coins are best fresh, but leftovers can be re-crisped in a 400°F oven.