Save Thinly sliced zucchini coated in a savory Parmesan crust, oven-baked until golden and irresistibly crunchy—a perfect healthy snack or appetizer.
Ingredients
- 2 medium zucchinis: sliced into 1/8 inch rounds
- 1 cup panko breadcrumbs: use gluten free if needed
- 1/2 cup grated Parmesan cheese:
- 1/2 teaspoon garlic powder:
- 1/2 teaspoon dried Italian herbs:
- 1/4 teaspoon salt:
- 1/4 teaspoon black pepper:
- 2 large eggs: beaten
- Olive oil spray: optional
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil spray.
- Dry Zucchini:
- Pat zucchini slices dry with paper towels.
- Mix Coating:
- In a shallow bowl, combine breadcrumbs, Parmesan, garlic powder, Italian herbs, salt, and pepper.
- Prepare Eggs:
- Place beaten eggs in another shallow bowl.
- Coat Slices:
- Dip each zucchini slice into the egg, letting excess drip off, then dredge in the breadcrumb Parmesan mixture, pressing lightly to adhere.
- Arrange:
- Arrange coated zucchini slices in a single layer on the prepared baking sheet.
- Spray Oil:
- Lightly spray the tops with olive oil for extra crispiness (optional).
- Bake:
- Bake for 20 25 minutes, flipping once halfway, until golden brown and crispy.
- Serve:
- Serve warm, optionally with your favorite dipping sauce.
Save Required Tools
Baking sheet, Parchment paper, Sharp knife or mandoline, Mixing bowls, Tongs or fork
Allergen Information
Contains Egg, Milk (Parmesan), Wheat (breadcrumbs use gluten free for GF option). Double check all packaged ingredients for allergens if sensitivity is a concern.
Nutritional Information
Calories 170, Total Fat 7 g, Carbohydrates 17 g, Protein 9 g
Save This recipe makes a perfect crispy healthy snack that everyone will enjoy.