Ingredients
Scale
- 3 medium zucchinis, cut into 1-inch rounds
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Drop the zucchini rounds into the water and cook for about 3 to 5 minutes. You want them tender enough to smash, but not falling apart. Drain the zucchini and pat them very dry with a clean kitchen towel or paper towels. Removing excess moisture is the secret to maximum crunch.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and pepper. Place the zucchini rounds on the baking sheet, leaving space between each one. Drizzle them with olive oil and sprinkle half of your spice mix over the top.
- Take a flat-bottomed glass or a measuring cup and gently press down on each zucchini round until it is about 1/4 inch thick. If the glass sticks, dip the bottom in a little olive oil first. Once smashed, sprinkle the remaining spices and a generous amount of grated Parmesan cheese over each disc.
- Slide the baking sheet into the oven and bake for 15 to 20 minutes. Keep a close eye on them during the last few minutes. You are looking for the cheese to turn a deep golden brown and the edges to look lacy and crisp. If you want extra crunch, you can broil them for the final 60 seconds.
- Remove the tray from the oven and let the zucchini sit for 2 to 3 minutes. This resting period allows the cheese to “set” and become even crispier. Transfer them to a serving plate and garnish with fresh parsley. Serve immediately while they are hot and crunchy.
- Cook Time: 35 minutes