Zucchini Rounds are quickly turning into one of my favorite side dishes. I don't know where they came from; I do know that my mom started making them a few months ago and now all of her kids are dining on zucchini rounds every chance they get! They are so easy and delicious...and R told me there's some type of greasiness factor to them that makes them amazing. I agree. The problem though, is that one or two zucchinis is never enough! Oh, and I can't cut things the same size so some are over done, and some need more time. Story of my life.
I know it's a POM party so what the heck are Zucchini Rounds doing on the blog? Well, I used the POM Wonderful juice instead of oil and the pomegranate glaze as a topping, and it brought them to a whole new level! No one could get enough and by the time five zucchinis were gone, I don't think our main meal had even been touched! It was a frantic grab for these!
There were a few side dishes on the table including a delicious POM salad but this stole the show.
Preheat the oven to 375 degrees F. Cut the zucchinis into 1/4 inch rounds (the width of the zucchini and the depth of 1/4 inch). Combine the breadcrumbs, parmesan cheese, pepper, salt, and garlic powder. Then, dip the zucchini rounds into the POM Wonderful juice, then immediately into the breadcrumb mixture. Place on a greased cookie sheet. The zucchini rounds should not overlap but can touch. Cook in the preheated oven for 20 minutes. Remove and drizzle with pomegranate glaze. Serve warm.