Crispy Baked Zucchini

$- 2 medium zucchinis, sliced into thin strips - 1 cup panko breadcrumbs - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - ½ teaspoon salt - ¼ teaspoon black pepper - 2 large eggs, beaten - Cooking spray or olive oil for drizzling To get the best zucchinis, you should: - Look for firm, shiny skin. - Choose medium-sized zucchinis for even cooking. If you want to try something different, consider these swaps: - Substitute with gluten-free breadcrumbs. - Use nutritional yeast for a dairy-free option. Crispy baked zucchini is a great choice for healthy snacking. You can enjoy the crunch without guilt! For the full recipe, check the earlier section. - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. - In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix well. - Dip each zucchini strip into the beaten eggs, letting the extra drip off. - Coat the strip in the breadcrumb mixture, pressing lightly to make it stick. - Arrange the coated zucchini on the baking sheet in a single layer, making sure they do not touch. - Lightly spray or drizzle the tops with cooking spray or olive oil for extra crispiness. - Bake for 20-25 minutes, flipping the strips halfway through to ensure even cooking. You can find the full recipe for these crispy baked zucchini strips above. Enjoy your healthy snack! To make your crispy baked zucchini amazing, use panko breadcrumbs. They add a great crunch. Panko is lighter than regular breadcrumbs. This helps your zucchini stay crisp. Make sure your zucchini strips do not touch each other on the baking sheet. Spacing them out allows hot air to circulate. This makes every piece crunchy and golden brown. Crispy baked zucchini tastes great with dips. You can pair it with marinara sauce or ranch dip. Both add flavor and fun to your snack. For an extra touch, sprinkle fresh herbs on top. Chopped parsley or basil brightens up the dish. It also adds a lovely pop of color. Watch your zucchini closely as it bakes. Check for doneness around 20 minutes. This step helps avoid burning. When they look golden brown, they are ready. After baking, let them cool slightly. This helps keep their texture perfect for eating. Warm zucchini strips are tasty, but cool ones are easier to handle. {{image_2}} You can spice up your crispy baked zucchini by adding cayenne pepper to the breadcrumb mix. This will give your zucchini a fun kick. You can also mix in herbs like thyme or rosemary for a fresh taste. These herbs add a nice aroma and enhance the flavor. Experimenting with flavors makes this dish exciting and new each time. If you want a quicker option, use an air fryer. Set it to 400°F (200°C) and cook for about 10-15 minutes. This method gives you that crunchy texture with less oil. You can also grill zucchini strips for a smoky flavor. Just brush the strips with oil, season them, and place them on a hot grill. Grill each side for about 3-4 minutes until they get nice grill marks. Cheese adds a lot to crispy baked zucchini. Try crumbled feta for a tangy twist that pairs well with the zucchini. If you prefer a richer taste, cheddar cheese works great too. Each cheese option can change the whole vibe of the dish, making it fun to try different flavors. Don't forget to check out the Full Recipe for more ideas! To keep your crispy baked zucchini fresh, store leftovers in an airtight container. Place parchment paper between layers to avoid sogginess. Store them in the refrigerator for up to three days. For the best crunch, reheat them in an oven or toaster oven rather than a microwave. This method brings back the crispiness. You can freeze unbaked zucchini strips for later use. Lay them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag. For reheating, bake the frozen strips directly from the freezer. This helps maintain their texture and crunch. For the best taste, consume the leftovers within three days. After that, the quality may decline. Signs of spoilage include a change in color or a slimy texture. Always check before eating to ensure safety. Yes, but the texture will differ slightly. Panko breadcrumbs are light and crispy. Regular breadcrumbs might not give the same crunch. If you use regular breadcrumbs, your zucchini strips may be softer. Ensure to coat them thoroughly and bake without overcrowding. The key is to give each strip space. This allows hot air to circulate. You want them to crisp up nicely. Yes, prepare ahead and reheat for best results during serving. You can store them in the fridge. When ready, pop them in the oven to warm up. This keeps them crispy and tasty. Marinara, ranch dressing, or a garlic aioli are excellent choices. Each sauce adds a different flavor. Marinara is classic, while ranch is creamy and cool. Aioli gives a nice garlic kick. Use flax eggs as a substitute for regular eggs and nutritional yeast in place of cheese. Flax eggs are simple to make. Just mix ground flaxseed with water. Nutritional yeast gives a cheesy flavor without dairy. In this blog post, we explored how to make crispy baked zucchini strips. We covered fresh zucchini selection, tasty ingredient alternatives, and easy preparation steps. I shared tips for achieving perfect crispiness and fun flavor variations. Remember to store leftovers correctly and check for signs of spoilage. Baking these zucchini strips is not only simple, but also a great way to enjoy veggies. Try out different dips and enjoy this tasty snack or side dish!$

Discover the deliciousness of crispy baked zucchini strips! This easy recipe is perfect for a healthy snack or side dish. With simple ingredients like zucchini, Parmesan, and panko breadcrumbs, you'll have golden, crunchy strips in just 35 minutes. Serve them with your favorite dipping sauce for a tasty treat the whole family will love. Click through to explore this recipe and elevate your snacking game!

Print Recipe Pin Recipe

Ingredients

2 medium zucchinis, sliced into thin strips

1 cup panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

2 large eggs, beaten

Cooking spray or olive oil for drizzling

Instructions

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

In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix well.

In another bowl, beat the eggs until smooth.

Dip each zucchini strip into the beaten eggs, allowing the excess to drip off, then coat it in the breadcrumb mixture, pressing lightly to adhere.

Place the coated zucchini strips on the prepared baking sheet, ensuring they're in a single layer and not touching for even cooking.

Lightly spray the tops of the zucchini strips with cooking spray or drizzle with olive oil to help them crisp up in the oven.

Bake for 20-25 minutes, or until golden brown and crispy, flipping the strips halfway through for even crispness.

Once done, remove from the oven and let them cool slightly before serving.

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

- Presentation Tips: Serve the crispy baked zucchini strips on a platter with a side of marinara sauce or your favorite dipping sauce in a small bowl for added color and flavor. Sprinkle some fresh parsley on top for garnish.