# Ingredient list:
→ Vegetables
01 - 2 medium zucchinis, sliced into 1/8-inch rounds
→ Coating
02 - 1 cup panko breadcrumbs (substitute gluten-free if needed)
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried Italian herbs
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Wet Mix
08 - 2 large eggs, beaten
→ Optional
09 - Olive oil spray
# Cooking steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.
02 - Pat zucchini rounds dry using paper towels to remove excess moisture.
03 - In a shallow bowl, mix panko breadcrumbs, grated Parmesan, garlic powder, dried Italian herbs, salt, and black pepper.
04 - Beat the eggs in a separate shallow bowl until combined.
05 - Dip each zucchini slice into the beaten eggs, allowing excess to drip off, then press into breadcrumb mixture to fully coat.
06 - Place coated zucchini slices in a single layer on the prepared baking sheet.
07 - Lightly spray coated slices with olive oil for enhanced crispiness.
08 - Bake for 20 to 25 minutes, flipping slices halfway through until golden and crispy.
09 - Serve warm, optionally accompanied by your preferred dipping sauce.
