Ingredients
Scale
- 2 large zucchinis, sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, mix Parmesan, panko, garlic powder, herbs, salt, and pepper.
- In another bowl, toss zucchini slices with olive oil.
- Dip each slice into the Parmesan mixture, pressing lightly to adhere.
- Arrange coated slices on the baking sheet in a single layer.
- Bake for 15-20 minutes until golden and crispy. Serve immediately.
Notes
- For extra flavor, sprinkle with chopped fresh parsley before serving.
- Use gluten-free panko if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg