Description
Crispy, oven-baked zucchini coated in a savory, cheesy breadcrumb crust — a perfect quick and easy dish for busy nights.
Ingredients
Scale
- 600 g zucchini (about 3 medium)
- 100 g all-purpose flour (3/4 cup)
- 2 large eggs
- 150 g panko breadcrumbs (1 1/2 cups)
- 80 g grated Parmesan (3/4 cup), packed
- 1 tsp garlic powder (5 g)
- 1 tsp salt (5 g)
- 1/2 tsp black pepper (1 g)
- 2 tbsp olive oil spray or 30 ml neutral oil
- Lemon wedges, for serving
Instructions
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment. Set a wire rack on top for circulating hot air.
- Slice zucchini into 6–8 mm (1/4–1/3 inch) rounds and blot with paper towels if wet.
- In a shallow bowl, mix panko, Parmesan, garlic powder, black pepper, and salt.
- Dust each zucchini slice with flour, dip in beaten eggs, and press into the breadcrumb mixture. Arrange on the wire rack.
- Lightly spray zucchini with oil and bake for 8–10 minutes. Rotate the tray and bake for an additional 6–10 minutes until golden and crisp.
- Let cool for 2 minutes, then serve with lemon squeezed over the top.
Notes
For best texture, serve within 15 minutes of baking. Avoid overcrowding the pan to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg