Description
Unlock the secret to perfectly crispy, savory baked Parmesan zucchini without any frying. This easy-to-follow recipe transforms humble zucchini into an irresistible side dish, bursting with flavor and delightful crunch.
Ingredients
- 2 medium zucchini (about 1.5 lbs total)
- 1/2 teaspoon salt, plus more for salting zucchini
- 1/2 cup Panko breadcrumbs (use GF for gluten-free)
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons all-purpose flour (use GF blend for gluten-free)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prep Zucchini: Wash and pat zucchini dry. Slice into 1/4-inch thick rounds or sticks. Arrange in a single layer on paper towels, sprinkle lightly with salt, and let sit for 10-15 minutes to draw out moisture. Blot dry thoroughly with more paper towels.
- Prepare Breading: Preheat oven to 400°F (200°C). In a shallow dish, combine Panko, Parmesan, flour, garlic powder, onion powder, Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
- Coat Zucchini: In another shallow dish, add the olive oil. Dip each zucchini piece first into the olive oil, ensuring a light coating, then transfer to the breadcrumb mixture. Press gently to coat thoroughly on all sides.
- Arrange and Bake: Line a large baking sheet with parchment paper. Arrange breaded zucchini in a single layer, ensuring pieces do not touch to prevent steaming. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
- Serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately with your favorite main dish or dipping sauce.
- Prep Time: 15 mins
- Cook Time: 20 mins