Oven-Fried Panko-&-Parmesan-Crusted Zucchini

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These oven-fried panko- and Parmesan-crusted zucchini rounds are crispy on the outside and tender on the inside, with a hint of Parmesan cheese in the crust. Dip them into marinara, pesto or ranch dressing for an irresistible snack or appetizer.

Carolyn Casner Reviewed by Dietitian Emily Lachtrupp, M.S., RD
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
EatingWell.com, August 2022

Gallery

Credit: Jacob Fox

Recipe Summary

active:
20 mins
total:
30 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Position rack in center of oven; preheat broiler to High. Coat a large rimmed baking sheet with cooking spray.

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  • Whisk egg whites in a medium bowl until well combined. Add zucchini and toss to coat well. 

  • Combine panko, Parmesan, Italian seasoning, onion powder, salt and pepper in a shallow dish. Working in batches, toss the egg-coated zucchini in the panko mixture, pressing both sides to adhere. Arrange the zucchini on the prepared baking sheet. Coat the tops with cooking spray. Broil until golden and crispy, 3 to 4 minutes per side. Serve with your favorite sauce, if desired.

Nutrition Facts

Serving Size:
5 to 6 pieces
Per Serving:
118 calories; protein 7g; carbohydrates 22g; dietary fiber 6g; sugars 2g; fat 3g; saturated fat 1g; mono fat 1g; cholesterol 6mg; vitamin a iu 320IU; vitamin b3 niacin 1mg; vitamin c 14mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 22mg; vitamin k 34mg; sodium 253mg; calcium 154mg; chromium 3mcg; iron 2mg; magnesium 49mg; phosphorus 102mg; potassium 498mg; zinc 1mg; niacin equivalents 2mg; selenium 6mcg.
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