Baked Zucchini Parmesan
A healthy and crispy alternative to traditional fried zucchini, this Baked Zucchini Parmesan delivers cheesy, golden perfection with fewer calories and no frying mess.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Whisk
- Tongs or Fork
- Oven
Ingredients
- 2 medium zucchinis sliced into ¼-inch thick rounds
- 1 cup breadcrumbs Italian seasoned or plain with herbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 large eggs beaten
- Cooking spray or olive oil
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In one bowl, whisk eggs. In another bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Dip each zucchini slice into the egg, then coat it in the breadcrumb mixture.
- Arrange coated slices in a single layer on the baking sheet.
- Lightly spray the tops with cooking spray or drizzle a bit of olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden brown and crisp.
- Serve warm with marinara sauce or as a side dish.
Notes
Nutrition Facts (per serving):
- Calories: 180
- Protein: 10g
- Carbohydrates: 15g
- Fat: 9g
- Fiber: 3g
- Sugar: 4g
- Sodium: 380mg