oven fried panko and parmesan crusted zucchini

Pancake

Oven Fried Panko & Parmesan Crusted Zucchini

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.

Ingredients

2 large egg whites
1 pound zucchini (2 medium), cut into 1/3-inch rounds
½ cup panko breadcrumbs, preferably whole-wheat
½ cup grated parmesan cheese
1 tablespoon italian seasoning
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground pepper
marinara, pesto or ranch dressing for dipping (optional)

Directions

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