Crispy Zucchini
Ingredients:
4 medium zucchinis
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (panko for extra crispiness)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon onion powder
Salt and pepper to taste
Cooking spray or olive oil (for baking)
Directions:
Prepare the Zucchini:
Wash and slice the zucchinis into 1/4-inch thick rounds or sticks, depending on your preference.
Pat the zucchini slices dry with paper towels to remove excess moisture.
Prepare the Breading Stations:
In a shallow dish, place the flour.
In another shallow dish, beat the eggs.
In a third shallow dish, mix the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, onion powder, salt, and pepper.
Bread the Zucchini:
Dip each zucchini slice into the flour, ensuring it’s fully coated.
Dip the floured zucchini into the beaten eggs, allowing excess to drip off.
Coat the zucchini in the breadcrumb mixture, pressing lightly to adhere.
Bake the Zucchini:
Preheat the oven to 425°F (220°C).
Place the breaded zucchini slices in a single layer on a baking sheet lined with parchment paper or a lightly greased wire rack.
Spray the tops of the zucchini with cooking spray or lightly brush with olive oil.
Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
Serve:
Remove from the oven and let cool slightly.
Serve warm with your favorite dipping sauce, such as marinara or ranch.
Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes
Kcal: Approx. 150-200 per serving (varies with portion size and dipping sauce) | Servings: 4