Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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.

EatingWell.com, August 2022

Gallery

Credit: Jacob Fox

Recipe Summary

active:
20 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

5 to 6 pieces
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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