Got it! ✨ Zucchini Rounds are a quick, healthy, and versatile snack or side dish. They can be baked, air-fried, or pan-fried for a crispy outside and tender inside. You can make them cheesy, herby, or spicy depending on your mood. Here’s a full detailed recipe:

 Crispy Zucchini Rounds

Ingredients

• 2 medium zucchinis
• 2 tbsp olive oil (or melted butter for richer flavor)
• ½ cup breadcrumbs (panko for extra crunch)
• ¼ cup grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp paprika (optional, for color)
• Salt & black pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Prep the Zucchini

1. Preheat oven to 425°F (220°C) (or set air fryer to 400°F / 200°C).
2. Wash and slice zucchinis into ¼-inch thick rounds. Pat dry with a paper towel (this helps crisp them up).

2. Coat the Rounds

1. In a small bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
2. Brush zucchini slices lightly with olive oil.
3. Dip each slice into the breadcrumb mixture, pressing gently to coat.

3. Cook the Zucchini

Oven-Baked:

• Arrange rounds on a parchment-lined baking sheet.
• Bake for 18–20 minutes, flipping halfway, until golden and crisp.

Air-Fried:

• Place in a single layer in the air fryer basket.
• Cook for 10–12 minutes, flipping halfway.

Pan-Fried (extra crispy):

• Heat 2–3 tbsp oil in a skillet.
• Fry rounds for 2–3 minutes per side, until golden brown.

4. Serve

• Garnish with fresh parsley or basil.
• Serve hot with marinara sauce, ranch, or garlic aioli for dipping.

 Variations

• Cheesy Rounds: Sprinkle extra mozzarella or cheddar on top during the last 5 minutes of baking.
• Spicy Kick: Add chili flakes or cayenne pepper to the breadcrumb mix.
• Lighter Version: Skip the breadcrumbs and just roast zucchini slices with olive oil, garlic, salt, and pepper.

Would you like me to also share a Parmesan-crusted version where the zucchini rounds get baked with melty cheese on top?