Description
Crispy Baked Parmesan Zucchini combines a refined crunch with a hint of lemon, making it an elegant yet approachable side or appetizer.
Ingredients
Scale
- 3 medium zucchini, cut into 1/4-inch rounds
- 2 large eggs, beaten
- 1 tbsp olive oil
- 1 tsp lemon zest
- 3/4 cup panko breadcrumbs, lightly toasted
- 1/2 cup finely grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, finely chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment, lightly oiling it.
- Pat zucchini slices dry and prepare the egg mixture by whisking eggs, olive oil, and lemon zest in a bowl until smooth.
- In another dish, combine toasted panko, grated Parmesan, garlic powder, salt, and pepper.
- Dredge each zucchini slice in the egg mixture, then press into the breadcrumb mixture until coated and arrange in a single layer on the sheet.
- Mist the tops with oil spray and bake for 10-14 minutes, turning halfway, until golden and crisp.
- Sprinkle with parsley and sea salt before serving warm.
Notes
Serve alongside roasted proteins or as a starter. Crust can be refrigerated for up to 3 days; reheat in the oven to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg