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Crispy Giant Zucchini Parmesan

This recipe transforms fresh zucchini into a scrumptious oven-baked dish, lightly coated with crispy breadcrumbs and a sprinkle of parmesan cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece giant zucchini (about 2 pounds) Choose a firm zucchini without blemishes.
  • 1 cup seasoned breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Olive oil spray Essential for achieving crispiness.
  • Marinara sauce for dipping

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the zucchini and trim the ends. Slice it into thick rounds, about 1/2 inch thick.
  3. In one dish, mix breadcrumbs with garlic powder, Italian seasoning, salt, and pepper. In another dish, beat the eggs.
Cooking
  1. Dip each zucchini slice into the egg mixture, then coat both sides with the breadcrumb mixture.
  2. Spray a baking sheet with olive oil and arrange the zucchini slices in a single layer.
  3. Generously sprinkle grated Parmesan on top of the zucchini slices.
  4. Bake for 20-25 minutes until golden brown and crispy, flipping halfway through.
Serving
  1. Remove from the oven and let cool for a couple of minutes. Serve with marinara sauce for dipping.

Notes

For perfect results, choose firm zucchinis, don’t skip the olive oil spray, and feel free to add your favorite spices to the breadcrumb mixture.