Crackling Zucchini
Transform your garden harvest into a show-stopping snack with this irresistible Crackling Zucchini recipe, a crispy and flavorful twist on classic veggie sides! Coated with a perfectly seasoned blend of panko breadcrumbs, parmesan cheese, garlic powder, and paprika, these zucchini sticks or rounds bake up golden and crunchy in just 25 minutes—no deep frying required! Perfectly crisp on the outside and tender on the inside, they’re a healthier indulgence that’s big on flavor thanks to fresh zucchini and a hint of smoky spices. This quick and easy recipe is oven-baked to perfection, making it an ideal appetizer, side dish, or guilt-free snack. Serve with a squeeze of zesty lemon or your favorite dipping sauce for a crowd-pleasing dish that’s sure to disappear fast. Perfect for family dinners, parties, or as a wholesome treat, this low-mess, high-flavor recipe will become your new go-to!
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Recipe Information
Ingredients
- 3 medium zucchini
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 0.5 cup (grated) parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed olive oil spray
- 1 for serving (optional) lemon wedges
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly grease the parchment paper with olive oil spray.
Wash and dry the zucchinis. Cut off the ends, then slice them into thin sticks or rounds, about 1/2 inch thick.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, mix panko breadcrumbs, grated parmesan cheese, garlic powder, paprika, salt, and pepper.
Coat each zucchini piece in flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, press the zucchini into the breadcrumb mixture, ensuring it is evenly coated on all sides.
Place the breaded zucchini sticks or rounds onto the prepared baking sheet in a single layer. Avoid overcrowding to ensure they bake evenly.
Lightly spray the tops of the zucchini pieces with olive oil spray to help them achieve a golden and crispy finish.
Bake in the preheated oven for 20-25 minutes, flipping the zucchini halfway through cooking to ensure even browning.
Once the zucchini is golden brown and crisp, remove from the oven and let them cool slightly.
Serve warm, optionally with lemon wedges for a bright, zesty touch or your favorite dipping sauce.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 8760 mg | 381% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 45.3 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 634 mg | 49% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1577 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
