Ingredients
Zucchini
- 2 large zucchini (or 3 medium)
Breading Mixture
- ½ cup Italian Style breadcrumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Italian seasoning
Other
- 1 tablespoon olive oil
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a cookie sheet with foil and spray it with nonstick cooking spray to prevent sticking.
- Slice zucchini: Slice the zucchini into even wedges or rounds, depending on your preference. Ensuring uniform size helps them cook evenly.
- Prepare breadcrumb mixture: In a bowl, stir together the Italian-style breadcrumbs, grated parmesan cheese, salt, pepper, garlic powder, onion powder, and Italian seasoning until well combined.
- Toss zucchini with oil and spices: Place the sliced zucchini in a large bowl. Add the olive oil and breadcrumb mixture, tossing well to evenly coat all pieces.
- Bake the zucchini: Spread the coated zucchini slices in a single layer on the prepared baking sheet. Bake for 20-30 minutes, stirring occasionally to ensure even cooking and crispiness. The exact time depends on the thickness of your slices.
- Serve: Once golden and tender, remove from the oven and serve immediately for best taste and texture.
Notes
- For crispier zucchini, use thinner slices but watch closely to avoid burning.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Adjust the seasoning to taste by adding extra garlic or Italian herbs.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Serve with a side of marinara sauce for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 5 mg