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Zucchini has become a staple in kitchens around the world, celebrated not only for its versatility in various cuisines but also for its ability to absorb flavors while maintaining a delightful texture. This summer squash, often overlooked, has gained popularity as a go-to ingredient for a range of dishes, from salads to casseroles, and even as a stand-in for pasta in low-carb diets. However, one of its most appealing transformations comes in the form of a crispy snack: Crispy Parmesan Crusted Zucchini.

Crispy Parmesan Crusted Zucchini

Discover the delightful crunch and savory flavor of Crispy Parmesan Crusted Zucchini, a healthy snack that’s simple to make! This versatile vegetable is transformed into a tasty treat that appeals to both kids and adults alike. With a crispy panko and Parmesan coating, these zucchini slices are a fantastic alternative to chips. Perfect for parties or meal prep, this nutritious recipe ensures you can enjoy a satisfying snack without the guilt. Try it today and elevate your snacking game!
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Ingredients
  

2 medium zucchinis, cut into ½-inch thick rounds

1 cup panko breadcrumbs (for optimal crunch)

½ cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 large eggs, thoroughly beaten

¼ cup all-purpose flour

Cooking spray or a drizzle of olive oil

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). While the oven heats, line a baking sheet with parchment paper to facilitate easy cleanup after baking.

    Prepare the Coating: In a shallow bowl, mix together the panko breadcrumbs, freshly grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Stir well until all ingredients are evenly combined.

      Set Up a Dredging Station: In a separate shallow bowl, place the all-purpose flour. In another bowl, crack the eggs and beat them lightly until the yolks and whites are combined.

        Coat the Zucchini: Take each zucchini round and first coat it in the flour, shaking off any excess. Next, dip the floured zucchini into the beaten eggs, ensuring it is fully covered. Finally, dredge it in the breadcrumb mixture, gently pressing down to help the coating stick well.

          Arrange on Baking Sheet: Lay the coated zucchini rounds in a single layer on the prepared baking sheet. For an extra crispy finish, lightly spray or drizzle the tops with cooking spray or olive oil.

            Bake: Place the baking sheet in the oven and bake the zucchini for 20-25 minutes. Keep an eye on them; they should be tender with a beautifully golden brown and crispy coating. For even crispiness, flip the zucchini rounds halfway through the cooking time.

              Serve & Enjoy: Once they are perfectly baked, remove the zucchini from the oven and let them cool for a few minutes. Serve warm as an enticing snack or side dish. For an additional flavor boost, pair them with your favorite dipping sauce, such as marinara or ranch.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings