Ingredients
Scale
- 3 medium zucchinis, sliced into rounds
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
- Drizzle the zucchini slices with olive oil and toss gently to coat evenly.
- Dip each zucchini slice into the breadcrumb mixture, pressing lightly to adhere.
- Arrange the coated zucchini slices on the prepared baking sheet in a single layer.
- Bake for 15-20 minutes or until golden brown and crispy.
- Remove from oven, sprinkle with chopped parsley if desired, and serve immediately.
Notes
- Ensure zucchini slices are dry before coating for better adherence.
- Use a wire rack to promote even crispiness on the baking sheet.
- Add a pinch of red pepper flakes for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg