Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (panko breadcrumbs work great)
- 1 large egg, beaten
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Wash and thinly slice the zucchinis, aiming for 1/4 inch thick slices. Lay them on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 15-20 minutes to draw out moisture.
- In a shallow dish, mix together grated Parmesan cheese, breadcrumbs, garlic powder, and dried oregano. Season with pepper to taste.
- Pat the zucchini slices dry, dip each into the beaten egg, then dredge in the Parmesan mixture until well-coated.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, arrange zucchini slices in a single layer, and drizzle with olive oil. Bake for 15-20 minutes until golden brown and crispy.
Notes
- Ensure even slicing for consistent cooking.
- Remove excess moisture for the best crispiness.
- Avoid overcrowding the baking sheet.
- Keep an eye on baking time to prevent burning.
- Add spices like paprika for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Oven Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg