Quick and Easy Parmesan Zucchini Rounds

Quick and Easy Parmesan Zucchini Rounds is a meatless recipe built around zucchini, olive oil and coarse kosher salt. Plan on 6 servings and about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 2 medium zucchini (about 18 to 20 ounces)
• 1 tablespoon olive oil
• 1/2 teaspoon coarse kosher salt
• 1/4 cup Panko bread crumbs
• 1/4 cup finely shredded Parmesan cheese

Instructions

1. Preheat oven to 425 degrees F (see note). Line a half sheet pan with parchment paper.
2. Trim the ends off the zucchini. Thinly slice each zucchini into 1/8 to 1/4-inch rounds.
3. Scatter zucchini rounds evenly over half sheet pan. It's ok if they overlap slightly, but try to make sure they aren't doubling up completely. Try to keep the surface area of all the rounds as exposed as possible.
4. Drizzle the zucchini with the olive oil and sprinkle with salt.
5. Sprinkle the panko bread crumbs and Parmesan cheese evenly over the zucchini.
6. Bake for 15 minutes until the zucchini rounds are tender and the topping is golden. If you want the topping more golden, set the oven to broil, and broil the zucchini for the last minute or so of cooking (watch closely). Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.