Description
A delicious and crunchy baked zucchini recipe perfect as a side dish or snack.
Ingredients
Scale
- 3 whole Zucchini
- 2 tbsp Olive Oil
- 3 tbsp Panko Breadcrumbs
- 1/3 cup Parmesan Cheese
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Preheat your oven to 400°F / 200°C. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Wash and trim the ends off the zucchini. Cut each one in half lengthwise, then slice each half into 2-3 long wedges, about ¾-inch thick.
- In a large bowl, toss the dry zucchini wedges with 1.5 tablespoons of olive oil, salt, and pepper. Arrange the zucchini in a single layer on your prepared baking sheet with the skin-side down.
- In a separate small bowl, combine the Panko breadcrumbs, freshly grated parmesan, and garlic powder. Mix well.
- Place the baking sheet in the preheated oven and roast for 18-22 minutes until the zucchini is tender and the topping is a deep golden brown.
Notes
- For extra flavor, you can add herbs like Italian seasoning or oregano to the breadcrumb mixture.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg