Ingredients
Scale
- 2 medium fresh zucchinis, unpeeled
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1 egg
- Olive oil spray
- Optional: red pepper flakes, lemon zest, chopped parsley, nutritional yeast
Instructions
- Preheat oven to 425°F (220°C). Line a baking tray with parchment paper or place a wire rack over it.
- Using a mandoline, slice zucchini into 1/8-inch rounds.
- Lay slices on paper towels, sprinkle lightly with salt, and let sweat for 10–15 minutes. Pat dry thoroughly with more paper towels.
- In one bowl, beat the egg with a splash of water. In another bowl, mix Parmesan, panko, garlic powder, salt, and pepper.
- Dip each zucchini slice in egg, shake off excess, then press into breadcrumb mixture, coating both sides well.
- Arrange coated slices on the prepared tray/rack, spaced apart. Spray the tops lightly with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy. Optional: broil for 1–2 minutes for extra crispness—watch closely.
- Cool on wire rack for 2–3 minutes before serving to maximize crunch.
Notes
For best results, use fresh zucchini and finely grated Parmesan. Avoid overcrowding the tray and use a wire rack if available. Air fryer works great for reheating leftovers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg