Crispy Parmesan Crusted Zucchini Rounds

Zucchini is mostly water, which is why so many breaded versions turn soggy by the time they reach the table. The trick here is simple: the rounds go into the oven on their own, not in a pan of oil, so the heat dries the surface while the inside turns tender. Zucchini is also one of those vegetables that goes from pale and squeaky to sweet and mellow with a little browning, and a hot 425 degree oven does that well without much fuss.

A quick food fact worth knowing: zucchini is technically a fruit, a summer squash picked young while the skin is still thin and the seeds are small. Picking them small matters for this recipe. Bigger zucchini carry more seeds and more water, so the rounds can slump and the crust can slide off. If your zucchini are fat and heavy, cut thicker rounds and give them a few extra minutes in the oven, checking that the coating is golden before you pull the sheet.

Two small habits make a real difference. First, let the egg-dipped rounds sit for a moment before you press them into the crumbs, so the coating has something to grab. Second, give each round a light spray on top after you lay it down. That spray is what turns the crumbs from pale to bronze, and it is the only fat in the whole dish, so a little goes a long way.

These are good hot, but they are also good at room temperature, which makes them handy for a lunch box or a picnic plate. Leftovers keep in a covered container in the fridge for a couple of days. To bring back the crunch, skip the microwave and reheat them on a rack in a hot oven for a few minutes. They also make a nice side next to a bowl of marinara for dipping, and they pair well with a simple green salad dressed with lemon.

For a fuller plate, serve them alongside Turkey Patties with Spinach and Feta for a savory, hearty dinner, or next to Baked Turkey Meatballs with Tangy Sauce if you want something saucy to dunk into.