Image alt

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.

Active Time
20 mins
Total Time
30 mins
Yield
Serves 6

How to Make It

1. Step
Position rack in center of oven; preheat broiler to High. Coat a large rimmed baking sheet with cooking spray.
2. Step
Whisk egg whites in a medium bowl until well combined. Add zucchini and toss to coat well.
3. Step
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.

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)

Tags

Diabetes AppropriateNut-FreeSoy-FreeVegetarian

Share Recipe

Sign Up