Crispy Parmesan Zucchini: A Delightfully Easy Veggie Treat

Course: Summer Recipes

Cuisine: Italian

Keyword: Crispy Parmesan Zucchini, Easy Recipe, gluten-free, Healthy Recipe, low-carb, vegetable side dish

Prep Time: 15

Cook Time: 25

Cooling Time: 5

Total Time: 45

Servings: servings

Calories: 120kcal

Crispy Parmesan Zucchini: A tasty veggie delight combines crispy textures with tender zucchini for a healthier side dish.

1 cup Grated Parmesan Cheese Can substitute with Parmigiano-Reggiano for a more robust flavor.
1 cup Panko Breadcrumbs Can substitute with regular breadcrumbs mixed with olive oil.
2 large Eggs Can use a mixture of olive oil and water as a substitute.
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Oregano
to taste Salt Adjust to personal taste.
to taste Black Pepper Adjust to personal taste.
as needed Olive Oil Spray Use for enhancing crispiness.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In one bowl, whisk the eggs until frothy. In a separate bowl, mix panko, Parmesan, garlic powder, onion powder, oregano, salt, and black pepper. In a third bowl, combine flour with your preferred seasonings.
Dip each zucchini slice in the flour mixture, then in the egg wash, and finally in the panko-Parmesan mixture, pressing gently for an even coat.
Arrange the coated zucchini slices in a single layer on the lined baking sheet.
Lightly spray each slice with olive oil.
Bake for 20-25 minutes, flipping halfway through until golden brown and crispy.
Let the crispy zucchini cool for a few minutes before serving warm.

Serve with marinara sauce for dipping if desired.