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Easy Zucchini Parmesan

These Easy Zucchini Parmesan slices have a delightful melted Parmesan and mozzarella coating, a crispy and golden exterior, and a tender interior. They make a great appetiser, snack, or simple side dish!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • Two medium courgette
  • One huge egg
  • Half a cup of breadcrumbs
  • Half a cup of freshly grated Cheese from Parmesan
  • Half a cup of mozzarella cheese shredded
  • One teaspoon of powdered garlic
  • One teaspoon of Italian seasoning
  • One-half teaspoon of paprika
  • Half a teaspoon of salt
  • One-half teaspoon of black pepper
  • One or two teaspoons of olive oil
  • Two tablespoons of freshly chopped parsley

Method
 

  1. Set the oven's temperature to 425°F, or 220°C. Use parchment paper to line a baking sheet.
  2. Cut up the zucchini: Clean the zucchini and cut it into uniform, ¼-inch-thick circles.
  3. Get the coating ready: Beat the egg in a bowl. Breadcrumbs, Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper should all be combined in a separate bowl.
  4. Coat the zucchini: Coat each slice of zucchini completely with the Parmesan-breadcrumb mixture after dipping it into the beaten egg. To ensure the coating adheres, lightly press.
  5. Arrange: On the baking sheet that has been prepared, arrange the coated zucchini slices in a single layer. Drizzle or brush with a small amount of olive oil.
  6. Bake: Until brown and crispy, bake for 12 to 15 minutes, turning halfway through.
  7. Add the cheese: Take the zucchini slices out of the oven and cover them with mozzarella.
  8. Melt the cheese. Put the mozzarella back in the oven for another five to seven minutes, or until it is bubbling and melted.
  9. Broil for additional crispiness: Watch closely while broiling for one to two minutes to achieve a gorgeously golden cheese topping.
  10. Add some fresh parsley as a garnish, then serve hot.