Panko Parmesan Crusted Baked Zucchini
This healthy baked zucchini fries recipe is a sure winner! The zucchini is coated in a crispy, crunchy parmesan panko breading, flavorful spice mix and baked to golden brown perfection. A delicious snack or dinner for the whole family.
Servings 4
Calories 557kcal
Cost 8
Equipment
- 2 baking sheets, 3 shallow pans (for dipping zucchini into flour, egg and parmesan panko mixture).
Ingredients
- ⅓ Cup Flour
- 6 oz Shredded Parmesan Cheese
- 1 Box Panko Bread Crumbs 8 oz box
- 2 teaspoon Salt Season as you like
- 2 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 4 Eggs
- 2 teaspoon Italian Seasoning Optional
- 4 Medium zucchini Cut into 6 pieces (lengthwise)
Instructions
- Slice zucchini into thin sticks - I usually cut each into 6 sticks.
- In 3 separate bowls, place flour, egg and Panko breadcrumbs. If you have longer shaped pans (like cake pans), those size pans are easier to fit the zucchini slices.
- Mix Parmesan cheese with Panko breadcrumbs.
- Beat eggs.
- Season all 3 bowls of flour, egg and Panko/Parmesan.
- Egg mixture - ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
- Flour mixture - ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
- Panko/Parmesan mixture - 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon garlic powder
- Separate Panko/Parmesan mixture into 2 batches (you will want to refill halfway because this mixture can get clumpy).
- Pre-coat baking pan with spray or oil. Preheat oven to 425 degrees.
- Zip each zucchini stick in flour (coat fully), then egg (coat fully), then Panko/Parmesan mixture.
- Place zucchini stick on baking pan.
- Coat all zucchini sticks. Bake for 15-17 minutes until golden brown.
- Optional: serve with marinara or tomato sauce. I like to sauté up some onion, garlic and mushrooms to add to my sauce.
Nutrition
Calories: 557kcal