Description
2 medium zucchini, sliced into 1/4-inch rounds
1/2 cup breadcrumbs (panko or Italian-style)
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 tablespoon olive oil
Cooking spray
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
In a small bowl, whisk the egg and olive oil together.
In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dip each zucchini round into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
Place coated zucchini rounds in a single layer on the prepared baking sheet.
Bake for 20–22 minutes, flipping halfway, until golden brown and crispy.
Serve warm with marinara sauce or ranch dressing for dipping.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 120 per serving, Servings: 4
