Crispy Parmesan-Crusted Baked Zucchini Recipe Makes Vegetables Shine by Jan Mostrom


Crispy Parmesan-Crusted Baked Zucchini Recipe Makes Vegetables Shine

I'm always looking for new ways to make vegetables really delicious to eat! These crispy baked zucchini are so delicious that your family might just forget that they are eating something that is good for them! Make this panko-crusted zucchini recipe with the kids and they might just appreciate being in the kitchen and the fact that vegetables can be delicious.

To make this oven-fried zucchini recipe you will need just a few simple ingredients. Here is your shopping list: egg whites, fresh zucchini, panko breadcrumbs, Parmesan cheese, dried Italian seasoning, onion powder, salt and black pepper. The zucchini go through a dredging station and then are baked until golden brown and crispy. So good!

Serve these crispy zucchini as an appetizer or snack with a dipping sauce (think marinarapesto, ranch dressing) or as a side dish with dinner

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

  • 2 large egg whites
  • 1 pound zucchini, cut into 1/3-inch rounds
  • 1/2 cup panko breadcrumbs (white or whole-wheat panko)
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)

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Recipe Notes

  • I cut my zucchini in rounds, but you could also do them in sticks.
  • Store any leftover zucchini in an airtight container in the fridge for up to five days.
  • You could add some garlic powder, too, along with the onion powder. Why not?

Here's how to make it: 

  1. Place the rack in the middle and preheat the oven to broil. Place a piece of parchment paper on a large baking tray.
  2. In a medium bowl, mix the egg whites until lightly frothy. Add zucchini and toss it until all the pieces are coated well. In a shallow wide bowl combine Parmesan, panko, onion powder, salt and pepper. Mix well.
  3. Add several zucchini slices to panko mixture and coat thoroughly. Use your hands to press the mixture into the zucchini.
  4. Place the zucchini on the baking sheet. Continue with zucchini until all of the slices are coated and placed on the baking sheet.
  5. Spray the slices with cooking spray and place in the oven. Bake about 4 minutes per side. They should be nice and golden brown when they come out of the oven.
  6. Serve warm with your favorite dipping sauce, if desired, and enjoy!

Nutrition Facts Per Serving

Calories: 106

Total Fat: 5.2g

Saturated Fat: 1.5g

Cholesterol: 13mg

Sodium: 175mg

Total Carbohydrate: 10.1g

Dietary Fiber: 1.5g

Total Sugars: 3.7g

Protein: 6g

Vitamin D: 0mcg

Calcium: 97mg

Iron: 1mg

Potassium: 178mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
What a great way to change up the vegetable routine. Love this recipe!

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