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- 2 medium zucchinis, sliced into thin strips - 1 cup panko breadcrumbs - ½ cup finely grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - ½ teaspoon sea salt - ¼ teaspoon freshly ground black pepper - 2 large eggs, beaten until smooth - Cooking spray or olive oil for drizzling To make crispy baked zucchini, you need fresh ingredients. Start with medium zucchinis. Their size helps create the perfect texture. Slice them into thin strips to ensure even cooking. Panko breadcrumbs give zucchini a crunchy texture. They are light and flaky, unlike regular breadcrumbs. Mixing them with grated Parmesan cheese adds a cheesy flavor. Garlic powder and Italian seasoning boost the taste. Sea salt and black pepper enhance the overall flavor without overpowering the dish. Beaten eggs serve as a binder, helping the breadcrumbs stick to the zucchini strips. You can use cooking spray or drizzle olive oil before baking. This step is crucial. It adds to the crispiness and helps the zucchini turn golden brown. - Calories per serving: Approximately 150 calories - Macronutrient breakdown: 6g protein, 10g fat, 12g carbohydrates Each serving provides a healthy snack option. The zucchini offers vitamins and fiber, while the cheese adds protein and calcium. For more detailed cooking instructions, check the Full Recipe. First, preheat your oven to 425°F (220°C). This step is key for crispiness. Next, line a baking sheet with parchment paper. This helps the zucchini strips not stick. In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, sea salt, and black pepper. Stir them well to combine. This mixture adds great flavor and crunch to your zucchini. To coat your zucchini, start by beating the eggs in a separate bowl. You want them smooth and uniform. Take one zucchini strip at a time. Dip it into the eggs, letting any extra egg drip off. Then, place the strip into the breadcrumb mixture. Press it down gently to make sure it sticks on all sides. Now, arrange the coated zucchini strips on the baking sheet in a single layer. Be sure they don’t touch each other. This spacing helps them crisp evenly. Lightly spray the tops with cooking spray or drizzle a little olive oil. This extra touch gives them a crispy finish. Bake in the preheated oven for 20-25 minutes. Keep an eye on them! Flip the strips halfway through to ensure they brown evenly. After baking, let the zucchini cool slightly on the sheet. You can find the Full Recipe for more details. Enjoy your tasty, crispy snack! For crispy baked zucchini, layering and spacing matter. When you place the zucchini strips on the baking sheet, make sure they do not touch. This allows hot air to circulate and crisp them up. Aim for a single layer, not piled high. Use panko breadcrumbs for great crunch. They are lighter and airier than regular breadcrumbs. This helps your zucchini turn golden and crispy. A light spray of cooking spray or a drizzle of olive oil on top can also enhance crispiness. To make your dish pop, serve with dips and sauces. Marinara sauce is a classic choice. Ranch dressing or a garlic aioli also works well. You can even try a spicy sriracha mayo for an extra kick. When presenting your crispy baked zucchini, use a colorful platter. Garnish with fresh parsley or more grated Parmesan on top. This adds a nice touch and makes the dish visually appealing. One common mistake is overcrowding the baking sheet. If the zucchini strips are too close, they will steam instead of crisp. Always give them space. Another mistake is not preheating your oven. If your oven is not hot enough, the zucchini won’t roast well. Always preheat it to 425°F (220°C) before baking. This ensures that your zucchini comes out crispy and delicious. {{image_4}} You can make crispy baked zucchini even more exciting with a few simple changes. - Adding spices or herbs: Try adding smoked paprika or cayenne for a kick. Fresh herbs like basil or thyme can also add a fresh taste. Just mix them into the breadcrumb mix for more flavor. - Cheese alternatives for different tastes: Parmesan is great, but you can switch it up! Use cheddar for a sharp flavor or nutritional yeast for a vegan twist. Each cheese brings its own taste to the dish. Crispy baked zucchini is versatile and works well with many foods. - Combining with other vegetables: Mix zucchini with eggplant or bell peppers. Slice them thin and coat them the same way. This adds color and flavor to your plate. - Serving as a side dish or snack: Enjoy these crispy bites as a side with grilled chicken or fish. They also make a fun snack for movie night. Serve them with a tasty dip, like marinara or ranch, to enhance the experience. If you have dietary needs, you can still enjoy crispy baked zucchini. - Gluten-free alternatives for breadcrumbs: Use crushed cornflakes or gluten-free breadcrumbs. They will still give you that crunch you crave. - Vegan substitutions for eggs and cheese: Replace eggs with flaxseed meal or aquafaba for binding. Use vegan cheese or skip it altogether. The zucchini will still be delicious and crispy! For more details, check the Full Recipe. To store leftover zucchini strips, let them cool first. Place them in an airtight container. This keeps them fresh longer. You can also use a resealable plastic bag. Make sure to remove as much air as possible. Store the container in the fridge. Enjoy within three days for best taste. To freeze baked zucchini, first cool the strips completely. Then, spread them on a baking sheet in a single layer. Put them in the freezer for about an hour. This helps them freeze without sticking together. Once frozen, transfer the strips to a freezer-safe bag. Remove air and seal tightly. They can last for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 10 minutes. This keeps them crispy. Crispy baked zucchini stays fresh in the fridge for about three days. In the freezer, they can last up to three months. Signs of spoilage include a slimy texture, off smell, or discoloration. If you notice any of these, it’s best to discard them. You can make crispy baked zucchini in the oven. Start by slicing zucchinis into thin strips. Coat them in beaten eggs, then cover with a mix of panko and seasonings. Place them on a baking sheet. Bake at 425°F for 20-25 minutes. This method gives you a crunchy snack without any frying. Yes, you can use regular breadcrumbs. However, panko gives a crispier texture. Regular breadcrumbs may result in a denser coating. If you want a lighter crunch, stick with panko. Crispy baked zucchini tastes great with various dips. Marinara sauce is a classic choice. You can also try ranch dressing or garlic aioli. Hummus works well too. Choose a dip that matches your taste! Yes, you can bake zucchini strips ahead of time. Let them cool, then store in the fridge. They taste best fresh, but you can prepare them early for a quick snack. To reheat, use an oven or air fryer for extra crispiness. Bake at 350°F for about 10 minutes. You can also use a microwave, but this may make them softer. Enjoy your crispy baked zucchini warm! For the full recipe, check out the earlier section. We covered how to make crispy baked zucchini with simple steps. You learned the ingredients needed and the technique for a perfect crunch. Remember to space the strips on the baking sheet and avoid overcrowding. You can also try different spices or cheese to mix up the flavors. Store any leftovers properly in the fridge or freeze for later. With these tips, you can enjoy a tasty, healthy snack anytime. Happy cooking and enjoy your crispy baked zucchini!

Crispy Baked Zucchini

Crunch your way to a healthier snack with these crispy baked zucchini strips! Made with fresh zucchini and a delicious coating of panko breadcrumbs and Parmesan, this easy recipe is perfect for munching or as a tasty side dish. In just 35 minutes, you’ll have a golden, crispy treat that everyone will love. Click to explore this simple recipe and enjoy a guilt-free snack that’s full of flavor!
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Ingredients
  

2 medium zucchinis, sliced into thin strips

1 cup panko breadcrumbs

½ cup finely grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 large eggs, beaten until smooth

Cooking spray or olive oil for drizzling

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.

    In a shallow bowl, mix together the panko breadcrumbs, finely grated Parmesan cheese, garlic powder, Italian seasoning, sea salt, and black pepper until well combined.

      In a separate bowl, beat the eggs vigorously until smooth and uniform in texture.

        Working with one zucchini strip at a time, dip it into the beaten eggs, allowing any excess egg to drip off. Next, place the strip in the breadcrumb mixture, pressing down gently to ensure an even coating adheres to all sides.

          Arrange the coated zucchini strips on the prepared baking sheet in a single layer, making sure they do not touch each other to promote even crisping.

            Lightly spray the tops of the zucchini strips with cooking spray or drizzle a small amount of olive oil over them for an extra crispy exterior during baking.

              Bake in the preheated oven for 20-25 minutes, or until the strips are golden brown and crispy. To ensure they crisp evenly, flip the strips halfway through the baking time.

                Once baked to perfection, remove the zucchini strips from the oven and allow them to cool slightly on the baking sheet before serving.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

                    - Presentation Tips: Serve the crispy baked zucchini strips on a vibrant platter alongside a small bowl of marinara sauce or your favorite dipping sauce for a pop of color and flavor contrast. For an elegant touch, sprinkle fresh parsley or grated Parmesan on top before serving.