Crispy Baked Parmesan Zucchini
Golden, crispy zucchini rounds coated in a flavorful Parmesan and breadcrumb mixture. A healthy and addictive snack or side dish, baked to perfection and packed with Italian seasoning and garlic flavor.
Servings: 4 servings
Calories: 120kcal
Ingredients
- 2 medium zucchini
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Wash the zucchini and slice into ¼-inch rounds. Keep the slices as uniform as possible.
- In a medium bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper. Mix until well blended.
- In a separate bowl, crack and beat the eggs until smooth.
- Dip each zucchini round into the beaten eggs, allowing the excess to drip off, then coat thoroughly with the breadcrumb mixture, pressing gently to ensure adherence.
- Arrange the coated zucchini slices in a single layer on the baking sheet, making sure they do not overlap.
- Bake for 20 to 25 minutes, flipping halfway through to ensure even browning on both sides.
- For an extra golden and crispy finish, switch the oven to broil and broil for 2 to 3 minutes, closely monitoring to avoid burning.
- Serve immediately.
Notes
Use panko breadcrumbs for extra crispiness. These are best served fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.