Ingredients
Scale
- 3 medium zucchinis, sliced into sticks or rounds
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional for extra flavor)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash zucchinis thoroughly and cut into sticks or rounds. Pat dry to remove excess moisture.
- In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, paprika (if using), salt, and pepper. Mix well.
- Drizzle olive oil over zucchini, tossing to coat. Dip each piece into the breadcrumb mixture, pressing gently.
- Arrange coated zucchini on the prepared baking sheet in a single layer, leaving space between pieces.
- Bake for 20-25 minutes until golden and crispy.
- Remove from oven, sprinkle with parsley if desired, and serve hot with marinara or dipping sauce.
Notes
- Ensure zucchini slices are dry before coating to maximize crispiness.
- Use grated Parmesan for better adherence and flavor.
- Lightly spray coated zucchini with cooking spray before baking for extra crunch.
- Avoid overcrowding the baking sheet for optimal crispness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg