Crispy Curry Zucchini Rounds with Parmesan

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  • 2 medium organic zucchinis, sliced into rounds
  • 2 Tablespoons melted ghee (substitute olive oil for dairy-free)
  • 1/4 cup grated Parmesan cheese (omit for dairy-free)
  • 1/4 cup gluten-free bread crumbs
  • 1 scoop of Organixx Clean Sourced Collagens powder
  • ½ to 1 teaspoon curry powder (depending on taste)
  • Himalayan or sea salt & black pepper, to taste


  1. Preheat the oven to 450 degrees F.
  2. Grease a baking sheet with ghee or line with parchment paper.
  3. Slice the zucchinis into 1/4-inch thick rounds.
  4. Place zucchini rounds in a mixing bowl and add ghee. Mix well to coat.
  5. In a separate bowl, combine the Parmesan, bread crumbs, collagen, curry, salt, and pepper.
  6. Dip each zucchini round into the curry mixture, coating it evenly on both sides, and place in a single layer on the prepared baking sheet. You may need to sprinkle a bit of the coating on the top of each zucchini, if it’s not sticking well.
  7. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes
  8. Serve immediately. Enjoy!


Serves 4. Per Serving (based on using Parmesan cheese & ghee):

Calories: 130.7 |
Total Fat: 9.1 g |
Total Carbohydrate: 8.9 g |
Dietary Fiber: 1.6 g |
Protein: 5.6 g


  1. Dear Organixx.c:

    Does the gluten free flour used in this recipe have any grains in it?

    Sincerely, Debbie

    • Hi Debbie, thank you for your question.

      The bread crumbs Katrina used in the recipe was 4C Gluten-Free Bread Crumbs - Plain.

      The ingredients on the label are as follows: Gluten-Free Crumbs (Rice Flour, Raisin Juice Concentrate, Honey and Salt).

      Hope this helps. Let us know if you decide to give the recipe a try. We'd love to know how it turns out for you.

      We appreciate you being here with us and hope you have a wonderful day!!

    • It sure is delicious, Janet. We appreciate your feedback and hope you're willing to recreate the recipe. Keep us posted if you do. We'd love to hear how it turns out for you.

      Regarding your question, all forms of cooking can destroy some of the nutrients (such as vitamin C and B) in vegetables. Roasting or baking, however, does not have a significant effect on most vitamins and minerals, with the exception of B vitamins.

      Please know, that while certain cooking methods can change the nutritional makeup of your fruits and vegetables, it can sometimes be for the better.

      We hope you found this helpful and appreciate you being here with us. Wishing you a wonderful day!

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