Description
A delicious and crispy side dish made with zucchini, coated in Parmesan and panko breadcrumbs.
Ingredients
Scale
- 2 medium zucchini
- 1 egg white or 2 tbsp olive oil
- ½ cup panko breadcrumbs
- ½ cup finely grated Parmesan cheese
- ½ tsp garlic powder (optional)
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Wash and slice zucchini into ¼-inch thick rounds and pat dry with a paper towel.
- In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, pepper, and salt.
- In another bowl, whisk egg white (or use olive oil).
- Dip each zucchini slice into the egg white (or brush with olive oil), then press into the breadcrumb mixture to coat both sides.
- Place coated slices on the prepared baking sheet in a single layer.
- Bake for 15–18 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm as a side dish or appetizer with marinara sauce, ranch, or garlic aioli for dipping.
Notes
- For a vegan option, use olive oil instead of egg white.
- Adjust seasoning to taste.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg