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Crispy Zucchini with Parmesan

A delicious and healthy snack or side dish featuring tender zucchini slices coated in a savory, crispy parmesan and breadcrumb crust, baked to golden perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini sliced into rounds or spears
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Panko breadcrumbs or almond flour for low carb
  • 1 tsp garlic powder
  • 0.5 tsp dried Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 large egg beaten
  • Cooking spray olive oil spray

Equipment

  • Baking sheet
  • Parchment paper
  • Shallow bowls

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice zucchini into uniform 1/4-inch rounds or spears. Pat dry if moist.
  3. In a shallow bowl, whisk the egg.
  4. In another shallow bowl, mix Parmesan, Panko, garlic powder, Italian seasoning, salt, and pepper.
  5. Dip each zucchini slice into the egg, then press firmly into the breadcrumb mixture to coat evenly.
  6. Arrange coated slices in a single layer on the baking sheet. Spray tops lightly with cooking spray.
  7. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
  8. Serve immediately with marinara sauce or ranch dressing.

Notes

For extra crispiness, place a wire rack on top of the baking sheet and bake the zucchini on the rack. Serve immediately as they will soften over time.