Baked Parmesan Zucchini
Crispy, golden bites of zucchini coated in Parmesan that satisfy both snack and side cravings — ready in about 30 minutes.
Ingredients
Vegetables
- 2 medium zucchinis, sliced
Coating & Crunch
- 1 cup breadcrumbs Panko breadcrumbs can be used for a lighter, airier crunch.
- 1 cup grated Parmesan cheese Freshly grated is recommended for best flavor.
Spices & Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Finishing
- 1 tablespoon olive oil For coating the zucchini.
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper.
- Coat the zucchini slices lightly with olive oil.
- Dip each zucchini slice into the cheese mixture, ensuring it's well coated.
- Place the coated zucchini slices on a baking sheet lined with parchment paper.
Baking
- Bake for 20-25 minutes or until golden brown and crispy.
- Garnish with fresh parsley before serving.
Notes
For best results, dry the zucchini slices well on paper towels so the coating sticks and gets crispy. Rotate the zucchini halfway through baking for even coloring. Consider serving with marinara sauce for dipping.