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1.
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Preheat the oven to 400°F. Grease or line 2 sheet pans with parchment paper. |
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2.
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Slice the zucchini into rounds about ¼ inch thick. Lay the rounds on a flat surface and leave for 5 to 10 minutes, so the moisture releases. Pat dry with a paper towel. |
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3.
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In a small bowl, whisk the eggs. In another bowl, mix together the panko, Parmesan, Italian seasoning, salt, and pepper. |
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4.
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Dip the zucchini rounds into the eggs to coat both sides, letting the excess egg drip off. Add to the panko mixture and coat the zucchini rounds on both sides, gently pressing the mixture into the zucchini. Place the rounds in rows on the prepared sheet pans. Repeat until all the zucchini is coated. |
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5.
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Bake for 20 to 25 minutes, or until golden and crisp. Serve alongside Simple Marinara Sauce, if desired. |
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➢
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Prep tip: Peel the zucchini before slicing it to create more surface area for the breading to stick to. |
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➢
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Baked Parmesan Asparagus Fries: Swap zucchini slices with asparagus spears, and bake for 10 to 12 minutes. |
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Salt and Vinegar Cucumber Chips: Salt a sliced cucumber, let it sit for 10 minutes, and then pat it dry. Dip the cucumber slices into apple cider vinegar, sprinkle them with more salt, and spread them on a sheet pan. Bake at 200°F for 3 hours, or until the chips are dry and crispy. |