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Parmesan Crusted Zucchini

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 medium zucchini sliced into 1/4-inch thick rounds
  • 1 cup panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons milk
  • Cooking spray or olive oil
  • Marinara sauce for serving

Method
 

  1. Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly coat with cooking spray.
  2. In a shallow bowl, whisk together eggs and milk until well combined.
  3. In another shallow bowl, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
  4. Pat zucchini slices dry with paper towels to remove excess moisture. Dip each slice first into the egg mixture, letting excess drip off, then coat thoroughly in the Parmesan breadcrumb mixture, pressing gently to adhere.
  5. Arrange coated zucchini slices in a single layer on the prepared baking sheets, making sure they don't overlap.
  6. Lightly spray the tops of the zucchini with cooking spray to help them brown. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  7. Remove from oven and let cool for 2-3 minutes before serving. Serve warm with marinara sauce for dipping.