2 medium zucchinis, sliced into 1/4-inch rounds
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
Fresh parsley, chopped, for garnish
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Place the flour in another shallow dish and the beaten eggs in a third.
Coat each zucchini slice in flour, then dip in the egg, and finally press into the Parmesan mixture, ensuring both sides are coated well.
Place the coated zucchini slices on the prepared baking sheet in a single layer.
Bake for 20-25 minutes, turning halfway through, until golden brown and crispy.
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Garnish with fresh parsley before serving and enjoy warm.
Variations & Tips
For a gluten-free version, use almond flour and gluten-free breadcrumbs. If you’re looking for a little heat, add a pinch of cayenne pepper to the breadcrumb mixture. To make this dish dairy-free, substitute nutritional yeast for Parmesan cheese. You can also experiment by adding a sprinkle of smoked paprika or lemon zest for an extra flavor twist.
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