Description
Crispy, oven-baked zucchini rounds coated in seasoned panko breadcrumbs – a delicious and healthy alternative to traditional fried vegetables.
Ingredients
Scale
- 2–3 medium zucchini, sliced into 1/4-inch rounds
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray
Instructions
- Salt zucchini rounds and let sit for 10-15 minutes to draw out moisture.
- Thoroughly pat dry with paper towels.
- Set up three shallow dishes: flour in first, beaten eggs in second, and mixture of panko, Parmesan, and seasonings in third.
- Dredge each zucchini round in flour, then egg, then press firmly into breadcrumb mixture.
- Place on prepared baking sheet.
- Bake at 425°F for 20-25 minutes until golden brown and crispy.
Notes
- Yellow squash can be substituted for zucchini (extend salting time to 15 minutes).
- For keto version, replace panko with almond flour and crushed pork rinds.
- Can be made in air fryer at 375°F for 8-10 minutes.
- Ensure zucchini is completely dry before coating.
- Press coating firmly onto rounds to prevent it from falling off.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
Keywords: crispy zucchini rounds, baked zucchini, healthy side dish, vegetable appetizer
