Ingredients
Scale
- 3 medium zucchinis, sliced into rounds
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Wash and slice zucchinis into even rounds, then pat dry with a paper towel.
- Mix Parmesan cheese, panko breadcrumbs, garlic powder, Italian herbs, salt, and pepper in a large bowl.
- Drizzle olive oil into the breadcrumb mixture and stir until it resembles wet sand.
- Dip each zucchini slice into the breadcrumb mixture, pressing lightly to adhere.
- Arrange coated zucchini slices on a parchment-lined baking sheet.
- Preheat oven to 425°F (220°C). Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Notes
- Ensure zucchini slices are evenly cut for uniform baking.
- For extra crispiness, broil for an additional 2-3 minutes at the end.
- Serve immediately for the best crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
