Crispy Baked Parmesan Zucchini
Crispy Baked Parmesan Zucchini are golden, crunchy slices of zucchini coated with panko and Parmesan, making for a satisfying healthy snack or side dish.
Ingredients
Main Ingredients
- 2 medium medium zucchinis Fresh and vibrant, these provide a healthy base.
- 1 cup freshly grated Parmesan cheese Adds a rich, salty kick.
- 1 cup panko breadcrumbs Japanese-style breadcrumbs for extra crunch.
- 2 tbsp olive oil Helps coating adhere and adds moisture.
- 1 tsp garlic powder Intensifies savory notes.
- Salt and pepper to taste Essential for rounding out flavors.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the zucchinis into even, round pieces, each about half an inch thick.
- Sprinkle the zucchini circles with salt and let them sit for 10 minutes to draw out moisture.
- In a bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
- After 10 minutes, pat the zucchini slices dry with a paper towel.
- Drizzle each slice with olive oil and coat generously with the breadcrumb mixture.
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet.
Cooking
- Bake the zucchini in the preheated oven for 20-25 minutes, turning halfway, until golden-brown and crispy.
Notes
Consider serving with a dipping sauce like ranch or marinara. Top with fresh herbs or balsamic glaze for added flavor.