Description
Transform humble zucchini into a crispy, cheesy delight with this easy baked recipe. A perfect side dish that’s full of flavor and guaranteed to please everyone.
Ingredients
- 2 medium zucchini (about 1.5 lbs), firm and unblemished
- 1 tsp salt (for drawing out moisture), plus more for seasoning
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1/2 cup fresh-grated Parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp smoked paprika (optional)
- Olive oil spray or 1-2 tbsp extra virgin olive oil
Instructions
- Prep Zucchini: Wash and trim zucchini, then slice into ¼ to ½ inch thick rounds or planks. Lay on paper towels, sprinkle with 1 tsp salt, and let sit for 15-20 minutes. Pat completely dry with more paper towels.
- Set Up Breading Station: Create three shallow dishes: one with flour, one with beaten eggs, and one with panko, Parmesan, pepper, and optional garlic powder/paprika mixed.
- Coat Zucchini: Dip each zucchini piece first in flour (shake off excess), then in egg (let excess drip), then press firmly into the panko-Parmesan mixture until fully coated.
- Arrange on Baking Sheet: Place coated zucchini in a single layer on a large, preheated baking sheet. Do not overcrowd. Lightly spray or drizzle with olive oil.
- Bake to Perfection: Bake in a preheated oven at 400-425°F (200-220°C) for 18-25 minutes, flipping halfway through, until golden brown and crispy. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 20-25 mins