Ingredients
2 medium zucchini, sliced into 1/4-inch thick rounds
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 tablespoon olive oil or cooking spray
Fresh parsley, chopped (optional)
Optional Dipping Sauce
1/2 cup marinara sauce
1 tablespoon grated Parmesan cheese
1 teaspoon chopped basil
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a wire rack placed over a baking sheet.
Pat the zucchini slices dry with paper towels to remove excess moisture. This helps them become crisp while baking.
In a shallow bowl, whisk the eggs until smooth.
In another bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper.
Dip each zucchini slice into the egg mixture, allowing excess egg to drip off. Then coat thoroughly in the Parmesan breadcrumb mixture.
Arrange the coated zucchini rings in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil.
Bake for 18–22 minutes, flipping halfway through, until golden brown and crispy. For extra crispiness, broil for the last 1–2 minutes.
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired.
Serve warm with marinara sauce mixed with Parmesan and basil.