Description
Make easy, crispy baked Parmesan zucchini rounds or sticks in the oven. This simple recipe creates a cheesy, low-carb side dish or snack perfect for weeknights.
Ingredients
Scale
- 2 medium zucchini
- 1 large egg
- 1 tablespoon water
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil spray
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the zucchini and slice them into rounds about 1/4 inch thick, or cut them into sticks. Pat the zucchini pieces very dry with paper towels. This step helps achieve crispiness.
- In one shallow bowl, whisk the egg and water together.
- In a second shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. Mix well.
- Dip each zucchini piece first into the egg mixture, letting excess drip off.
- Next, press the egg-coated zucchini firmly into the breadcrumb mixture until fully coated on both sides.
- Place the coated zucchini pieces in a single layer on the prepared baking sheet. Do not overlap them.
- Lightly spray the tops of the coated zucchini with olive oil spray.
- Bake for 15 to 20 minutes, flipping halfway through, until the coating is golden brown and crispy.
- Serve immediately.
Notes
- For extra crispiness, you can chill the coated zucchini on the baking sheet for 10 minutes before baking.
- If you prefer sticks instead of rounds, cut the zucchini lengthwise into spears before coating.
- Use finely grated Parmesan cheese for the best coating adherence.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 145
- Sugar: 2
- Sodium: 280
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 8
- Cholesterol: 45