Description
These crispy Parmesan zucchini bites are golden on the outside, tender on the inside, and packed with savory flavor. A simple baked snack or side dish that delivers crunch without frying.
Ingredients
2 medium zucchinis, sliced into rounds
1 cup breadcrumbs (preferably panko)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and black pepper.
- In another bowl, beat the eggs until well combined.
- Dip each zucchini slice into the beaten eggs, letting excess drip off, then coat thoroughly in the breadcrumb mixture.
- Arrange coated zucchini slices in a single layer on the prepared baking sheet, leaving space between each piece.
- Lightly drizzle the tops with olive oil.
- Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven, let cool slightly, and serve warm.
Notes
Pat zucchini slices dry before coating to improve crispiness.
Swap oregano for Italian seasoning for a different flavor.
Add paprika or red pepper flakes for extra warmth.
- Mix in shredded mozzarella for a cheesier version.
- Use almond flour for a lower-carb option.
- Serve with marinara, ranch, or garlic yogurt sauce.
- Store leftovers in the refrigerator for up to 3 days and reheat in oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg
