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.

Zucchini Rounds

Serves: 8

4 zucchinis, peeled

1/2 cup POM Wonderful juice

1 1/2 cups breadcrumbs

1/2 cup of grated parmesan cheese

2 tsps. pepper

1 tsp. salt

1 tablespoon garlic powder

Pomegranate Glaze

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.

Until the next time my oven is on…