Parmesan Baked Zucchini
Recipe type: Snack
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Zucchini – 2, large
  • Panko (Japanese breadcrumbs) – 1 & ½ cups
  • Grated Parmesan – ¾ cup
  • Italian seasoning – 2 tsp
  • Paprika – ½ tsp
  • Salt and black pepper to taste
  • Egg – 1
  • Nonstick cooking spray or oil
  1. Preheat oven to 220 C / 425 F and place the wire racks at lower rack. Lightly coat 2 baking sheets with cooking spray or oil.
  2. Half the zucchini crosswise and then cut into ½ inch wedges.
  3. In a large shallow dish, mix together panko, Parmesan, Italian seasoning, paprika, ¾ teaspoon of salt and ¼ teaspoon of pepper.
  4. Lightly beat the eggs in a medium bowl. [You can use only egg whites in this recipe and reserve the yolks for another use. If using only egg white, use 2 eggs.]
  5. Take one zucchini wedge at a time and dip it first in egg, then place on breadcrumb mixture and press to coat all over. Arrange the breaded zucchini wedges on the prepared baking sheets in a single layer.
  6. Bake them until the coating is golden brown and crisp for about 20 minutes for each baking sheet. Season to taste with salt & pepper and serve your parmesan baked zucchini immediately with a spicy mayo.
Recipe by Flavor Quotient at