Zucchini Recipes: Baked Zucchini
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This crispy baked zucchini is one of my favorite summer zucchini recipes!
panko bread crumbs
Parmesan cheese or
Freshly ground black pepper
Extra-virgin olive oil
optional for serving
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Slice the zucchini into 1/4 inch rounds.
In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
Serve immediately while still hot (the zucchini will become less crispy as it sits) with a dipping sauce on the side, if desired.
*Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.