Description
Crispy panko-crusted zucchini rounds topped with melty mozzarella, baked to golden perfection in just 25 minutes. A quick, five-ingredient side dish that turns simple zucchini into something everyone fights over.
Ingredients
Scale
- 2 medium zucchini
- 1/2 cup panko breadcrumbs
- 2 oz shredded mozzarella cheese (about 1/2 cup)
- 1 pinch black pepper
- Cooking spray
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with foil and spray it with cooking spray.
- In a small bowl, stir together the panko, shredded mozzarella, and a pinch of black pepper.
- Wash and thoroughly dry the zucchini with a clean kitchen towel or paper towels.
- Trim the ends off each zucchini.
- Slice the zucchini into even 1/2-inch rounds.
- Arrange the rounds on the baking sheet with plenty of space between each one.
- Top each round with a heaping spoonful of the cheese-panko mixture, pressing down gently so it sticks.
- Bake for 15 minutes until the topping is deep golden brown and the zucchini is fork-tender.
- For extra crunch, broil for the last 60 to 90 seconds, watching closely to prevent burning.
- Salt lightly after baking and serve immediately while the cheese is melty and the panko is crisp.
Notes
Pat zucchini slices completely dry before topping to ensure crispiness. Don't crowd the pan, and slice rounds evenly so they cook at the same rate. Best served immediately straight from the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American