Description
Transform humble zucchini into an irresistibly crunchy and flavorful side dish or snack with this easy-to-follow recipe. Achieving golden, crispy perfection has never been simpler, making it a guaranteed crowd-pleaser.
Ingredients
- 2 medium zucchini (about 1.5 lbs), ends trimmed
- 1/4 teaspoon salt (for drawing out moisture)
- 1/2 cup Panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon salt (for seasoning)
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil, divided
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease.
- Cut zucchini into 1/2-inch thick spears. Lay on paper towels, sprinkle with 1/4 tsp salt, and let sit for 10-15 minutes. Blot thoroughly dry.
- In a medium bowl, whisk together Panko, Parmesan, garlic powder, Italian herbs, 1/4 tsp salt, and pepper.
- Drizzle zucchini with 2 tablespoons olive oil and toss to coat. Add zucchini to breadcrumb mixture in batches, tossing to coat completely.
- Arrange coated zucchini in a single layer on the prepared baking sheet, ensuring no pieces touch.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 20 mins