oven fried panko and parmesan crusted zucchini
Recipes
Pancake
Oven Fried Panko & Parmesan Crusted Zucchini
These oven-fried panko- and Parmesan-crusted zucchini rounds are crispy on the outside and tender on the inside, with a hint of Parmesan cheese in the crust. Dip them into marinara, pesto or ranch dressing for an irresistible snack or appetizer.
Ingredients
- 2 large egg whites
- 1 pound zucchini (2 medium), cut into 1/3-inch rounds
- ½ cup panko breadcrumbs, preferably whole-wheat
- ½ cup grated parmesan cheese
- 1 tablespoon italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- marinara, pesto or ranch dressing for dipping (optional)
Directions
- Position rack in center of oven; preheat broiler to High. Coat a large rimmed baking sheet with cooking spray.
- Whisk egg whites in a medium bowl until well combined. Add zucchini and toss to coat well.
- Combine panko, Parmesan, Italian seasoning, onion powder, salt and pepper in a shallow dish. Working in batches, toss the egg-coated zucchini in the panko mixture, pressing both sides to adhere. Arrange the zucchini on the prepared baking sheet. Coat the tops with cooking spray. Broil until golden and crispy, 3 to 4 minutes per side. Serve with your favorite sauce, if desired.
