Crispy Baked Parmesan Zucchini
A delicious and healthy snack or side dish featuring zucchini coated in a crunchy panko breadcrumb and savory parmesan cheese.
Ingredients
Main Ingredients
- 2 medium zucchinis Fresh zucchini
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese Grated for easy coating
- 1/4 cup olive oil Extra virgin olive oil recommended
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Slice zucchinis into rounds about 1/4 inch thick.
- In a bowl, combine olive oil, garlic powder, salt, and black pepper.
- Toss the zucchini rounds in the olive oil mixture until well-coated.
- In another bowl, mix together the panko breadcrumbs and grated Parmesan cheese.
- Coat the zucchini rounds in the breadcrumb mixture, pressing gently to help it adhere.
- Lay the coated zucchini rounds on a baking sheet in a single layer for optimal crispiness.
- Bake for 20 to 25 minutes or until golden brown and crispy on the edges.
- Serve warm as a snack or a delightful side dish to a main course.
Notes
For an extra boost of flavor, you can add dried herbs like oregano or thyme to the breadcrumb mix. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.