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Oven-Crisped Zucchini Slices with Parmesan and Italian Seasoning Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

These Oven-Crisped Zucchini Slices are a healthy and delicious snack or side dish featuring tender zucchini rounds coated in a flavorful Parmesan breadcrumbs mixture and baked to golden, crispy perfection. Perfectly seasoned and lightly drizzled with olive oil, they offer a guilt-free alternative to fried zucchini with a satisfying crunch and a vibrant finish of fresh herbs and optional dips.

Ingredients

Scale

Zucchini Slices

  • 2 medium zucchini (about 1 lb / 450 g total), sliced into 1/4-inch (0.5 cm) rounds

Breadcrumb Coating

  • 1/2 cup fine breadcrumbs (plain or Italian-style)
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried Italian seasoning (or a mix of dried oregano and basil)
  • 1/4 teaspoon smoked paprika (optional, for color and flavor)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Egg Wash

  • 1 large egg
  • 1 tablespoon milk or water

For Baking

  • 2 tablespoons olive oil (plus a little more for greasing the pan or spraying)
  • Olive oil spray (optional, for extra crispness)

For Serving (Optional)

  • Fresh parsley or basil, finely chopped, for garnish
  • Lemon wedges
  • Marinara sauce, ranch, or yogurt dip

Instructions

  1. Prepare the pan and oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. For maximum crispness, place the baking sheet in the oven while it preheats so it gets hot.
  2. Slice the zucchini: Wash and dry the zucchini thoroughly. Trim off the stem ends. Slice into 1/4-inch (0.5 cm) thick rounds, trying to keep them even to ensure uniform cooking. Pat the slices dry with a clean kitchen towel or paper towels to remove excess moisture.
  3. Prepare the breadcrumb coating: In a shallow bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, dried Italian seasoning, smoked paprika (if using), salt, and black pepper. Mix well until evenly combined.
  4. Prepare the egg wash: In a separate shallow bowl, whisk together the egg and milk (or water) until smooth and well combined.
  5. Set up the dredging station: Arrange the zucchini slices on one side, the egg wash in the middle, and the breadcrumb mixture on the other side. Keep a clean plate or tray nearby for the coated slices.
  6. Coat the zucchini slices: Dip each zucchini round into the egg wash, allowing excess to drip off. Then press both sides into the breadcrumb mixture thoroughly. Gently press crumbs onto the surface to help them adhere well. Place coated slices in a single layer on a clean plate or tray, avoiding stacking.
  7. Prepare the baking sheet: Carefully remove the hot baking sheet from the oven. Drizzle about 2 tablespoons of olive oil over the parchment or greased surface and tilt the pan to distribute evenly. Arrange the coated zucchini slices on the baking sheet in a single layer, leaving space for air circulation.
  8. Add extra crispness (optional): Lightly mist the tops of the zucchini slices with olive oil spray or drizzle a small amount of olive oil over them. This step helps the coating brown and crisp during baking.
  9. Bake the zucchini: Place the baking sheet on the middle rack of the preheated oven. Bake for 10–12 minutes, then carefully flip each slice with tongs or a spatula. Return to the oven and bake for another 8–10 minutes, or until golden brown and crisp around the edges.
  10. Check for doneness: The coating should be golden and crunchy, and the zucchini inside tender but not mushy. If not crisp enough, bake an additional 2–4 minutes, watching closely to prevent burning.
  11. Season and garnish: Taste one slice and add a small pinch of salt if needed. Sprinkle with chopped fresh parsley or basil for a fresh, bright finish, if desired.
  12. Serve: Transfer the oven-crisped zucchini slices to a serving plate. Serve immediately while hot and crisp, accompanied by lemon wedges and your choice of marinara sauce, ranch, or tangy yogurt dip for dipping.

Notes

  • For best results, make sure to pat the zucchini slices dry to remove excess moisture; this helps the coating stick and crisp better.
  • Using a hot baking sheet helps the zucchini start crisping immediately, enhancing texture.
  • Olive oil spray or an extra drizzle of olive oil improves browning and crunchiness but can be omitted for a lighter version.
  • Adjust seasonings in the breadcrumb mixture according to your taste preferences.
  • These zucchini slices are best eaten right out of the oven to enjoy maximum crispness.
  • Store any leftovers in an airtight container and reheat in the oven to restore crisp texture.

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Find it online: https://deliciousfamilykitchen.com/oven-crisped-zucchini-slices-with-parmesan-and-italian-seasoning-recipe/