Not Fried Zucchini
Satisfy your cravings for something crispy and savory with this "Not Fried Zucchini" recipe, a healthier twist on classic fried zucchini that’s just as indulgent! These golden, oven-baked zucchini slices are coated in a crunchy panko and Parmesan crust, seasoned to perfection with garlic powder and Italian herbs. Prepped in just 15 minutes, this simple yet flavorful recipe skips the deep fryer while delivering the same irresistible crunch, thanks to a high-temperature bake and a light mist of cooking spray. Whether you prefer them as veggie sticks or bite-sized rounds, these guilt-free zucchini bites make the perfect appetizer or snack, especially when paired with a zesty marinara dip or creamy garlic aioli. Serve them at your next gathering or enjoy them as a satisfying side dish that even picky eaters will love!
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Recipe Information
Ingredients
- 2 medium zucchini
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- as needed cooking spray
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Lightly coat the parchment with cooking spray.
Wash the zucchinis and cut off both ends. Slice them into 1/4-inch-thick rounds, or cut them into long sticks if desired.
Prepare three separate bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried Italian seasoning, salt, and black pepper.
Dredge each zucchini slice (or stick) in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture, making sure it is evenly coated. Repeat for all zucchini pieces.
Place the coated zucchini on the prepared baking sheet in a single layer, ensuring they do not overlap. Spray the tops lightly with cooking spray. This will help them achieve a golden, crispy texture.
Bake in the preheated oven for 18-20 minutes, flipping the zucchini halfway through the cooking time to ensure even crispiness on both sides.
Remove from the oven when they are golden and crispy. Serve immediately with your favorite dipping sauce, such as marinara, ranch, or garlic aioli.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 6084 mg | 265% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 32.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 632 mg | 49% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1139 mg | 24% | |
*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.
