Description
A deliciously crispy side dish, blending fresh zucchini with rich, savory Parmesan cheese, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 medium zucchini
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (Panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash the zucchini thoroughly and slice them into rounds, about ¼ inch thick.
- Combine the breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Whisk the eggs in a separate bowl until slightly frothy.
- Dip each zucchini slice into the egg mixture, letting excess drip off, then dredge in the breadcrumb mixture.
- Lay the coated zucchini slices on the prepared baking sheet and drizzle with olive oil.
- Bake for 15-20 minutes until golden brown and crispy, keeping an eye on them.
- Remove from the oven, let cool for a few minutes, and garnish with fresh parsley if desired.
Notes
For a gluten-free option, substitute breadcrumbs with almond flour. For a vegan version, use a flaxseed mixture in place of eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg