Description
Ingredients
- Prep Time 15 minutes
- Cook Time 20 minutes
- Total Time 35 minutes
- Yield 6 servings
- 1 cup Panko*
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 4 zucchini, quartered lengthwise
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
- Notes
Instructions
- Preheat oven to 425 degrees F.
- Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste.
- Set aside.
- Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini onto prepared baking sheet.
- Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
- Serve immediately, garnished with parsley, if desired.
- *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
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