Ingredients
Scale
- 3 large zucchinis, sliced into rounds
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs (optional)
- Salt to taste
Instructions
- In a shallow bowl, combine the grated Parmesan, breadcrumbs, garlic powder, black pepper, and Italian herbs. Mix well.
- Dip each zucchini slice into olive oil, then press into the Parmesan breadcrumb mixture, ensuring both sides are coated.
- Arrange the coated zucchini slices on a parchment-lined baking sheet with space between each slice.
- Preheat oven to 425°F (220°C). Bake for 15-20 minutes until golden and crispy. Optionally, broil for an additional 2-3 minutes for extra crispiness, watching carefully to prevent burning.
Notes
- For gluten-free options, substitute regular breadcrumbs with gluten-free panko or crushed gluten-free crackers.
- Reheat leftovers in an air fryer or oven to restore crispiness.
- Use a mandoline slicer for more uniform zucchini slices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150 kcal Kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
