Description
A healthy and delicious way to enjoy fresh zucchini with a satisfying crunch.
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (panko for extra crunch)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or olive oil
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk the eggs in a shallow bowl. In another bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
- Dip each zucchini round into the egg mixture, allowing excess to drip off, then coat it with the breadcrumb mixture.
- Place the coated zucchini on the baking sheet in a single layer. Lightly spray with cooking spray or drizzle with olive oil.
- Bake for about 20-25 minutes or until fork-tender and golden brown. You can broil them for an extra 1-2 minutes for more crispiness.
Notes
For gluten-free, use gluten-free breadcrumbs. For vegan, use nutritional yeast instead of cheese, and flaxseed meal instead of eggs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg