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If you're on the hunt for a scrumptious appetizer or a delightful side dish that doesn't compromise on flavor while still being a healthier choice, look no further than crispy cheesy zucchini medallions. These golden, crunchy bites are not only delicious but also an excellent way to sneak more vegetables into your diet. Zucchini, often lauded for its versatility and mild flavor, takes center stage in this recipe, transforming into a satisfying dish that can please both adults and children alike.

Crispy Cheesy Zucchini Rounds

Discover the perfect blend of health and flavor with crispy cheesy zucchini medallions! This delightful appetizer is not only a fantastic way to sneak more veggies into your meals but also features a crunchy exterior and gooey cheesy center that everyone will love. Easy to make, these medallions are ideal for family gatherings or parties. With nutritious zucchini at the core, you'll enjoy a guilt-free indulgence that satisfies your cravings while supporting your wellness goals.
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Ingredients
  

2 medium zucchini, sliced into 1/4-inch thick rounds

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

1 cup panko breadcrumbs for maximum crunch

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

Cooking spray or a drizzle of olive oil

Optional: Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper, which will facilitate easy cleanup and prevent sticking.

    Prepare the Zucchini: Rinse the zucchini under cold water and slice it into rounds that are 1/4-inch thick. Arrange the slices on a clean kitchen towel or paper towels to absorb any excess moisture. This step is crucial to achieving a deliciously crispy texture after baking.

      Set Up the Breading Station:

        - In one medium bowl, crack and beat the eggs until the yolks and whites are combined.

          - In another bowl, whisk together the panko breadcrumbs, shredded mozzarella, grated Parmesan, garlic powder, onion powder, dried oregano, black pepper, and salt until well mixed.

            Bread the Zucchini Rounds:

              - Take each zucchini round and first dip it into the beaten eggs, allowing any extra egg to drip back into the bowl.

                - Next, transfer the egg-coated round into the breadcrumb mixture. Press down gently to ensure the breadcrumbs stick evenly to the zucchini. Place the breaded rounds on the prepared baking sheet, leaving space between each piece.

                  Coat and Bake:

                    - Lightly mist the tops of the breaded zucchini with cooking spray or drizzle with olive oil. This will promote browning and crispiness while baking.

                      - Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the zucchini medallions are golden brown and crisp. To ensure even cooking, flip them halfway through the baking time.

                        Serve and Enjoy: Once the zucchini rounds are done baking, carefully remove them from the oven and let them cool for a few minutes. For an added touch of freshness and color, garnish with finely chopped parsley. These delightful bites are best served warm and pair wonderfully with your favorite dipping sauces, such as marinara or ranch!

                          Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings