Description
These zucchini rounds turn irresistibly crisp in the oven, boasting a golden Parmesan crust and airy Panko crunch. Serve hot straight from the baking sheet and dunk each bite into zesty marinara or cool ranch.
Ingredients
- 2 medium zucchini
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil.
- Slice zucchini into 1/4-inch thick rounds.
- In a shallow bowl, whisk eggs until smooth.
- In another shallow bowl, combine flour, garlic powder, paprika, salt, and black pepper.
- In a third shallow bowl, mix Panko breadcrumbs and Parmesan cheese.
- Dredge each zucchini slice in the flour mixture, shaking off excess.
- Dip the floured slice into the whisked eggs, letting excess drip off.
- Coat the egg-dipped slice in the breadcrumb-Parmesan mixture, pressing gently to adhere.
- Arrange the coated slices in a single layer on the prepared baking sheet.
- Drizzle or brush the remaining 1 tablespoon of olive oil over the arranged slices.
- Bake for 15 to 20 minutes, flipping the slices halfway through, until golden brown and crispy.
- Remove from oven and serve immediately with your favorite dipping sauce.
Notes
- For extra crispiness, let the coated zucchini rest on a wire rack for 10 minutes before baking.
- Use Panko breadcrumbs for a lighter, crunchier texture.
- Serve with marinara sauce or ranch dressing for dipping.
- Leftovers can be stored in an airtight container and reheated in the oven for best texture.