Crispy Zucchini
Ingredients:
2 medium zucchinis, sliced into thin rounds
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
Olive oil spray (or brush with olive oil)
Fresh parsley or basil, chopped (for garnish)
Directions:
Prepare the Zucchini:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Slice the zucchini into thin rounds, about 1/4-inch thick.
Set Up the Breading Stations:
Place the flour in one shallow dish.
In another dish, beat the eggs.
In a third dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Bread the Zucchini:
Dip each zucchini slice in the flour, shaking off the excess.
Then dip it in the beaten eggs, followed by the panko-Parmesan mixture, pressing lightly to coat evenly.
Bake the Zucchini:
Arrange the breaded zucchini rounds in a single layer on the prepared baking sheet.
Lightly spray or brush the tops with olive oil for extra crispiness.
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Serve:
Remove from the oven and sprinkle with fresh parsley or basil.
Serve with marinara sauce, ranch dressing, or a dip of your choice.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 220 per serving | Servings: 4