Description
Crispy, golden-baked zucchini rounds coated in a cheesy, herbed panko crust. Rachel’s Zucchini Crisps are a healthier snack or side dish that’s easy to love and even easier to make.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- Cooking spray or olive oil
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or grease lightly.
- In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Dip zucchini slices into beaten eggs, then coat with breadcrumb mixture. Press lightly to adhere.
- Place slices on baking sheet in a single layer. Spray or drizzle with oil.
- Bake for 18–20 minutes, flipping halfway through. Broil for 2 minutes if extra crispness is desired.
- Serve warm with ranch, marinara, or garlic aioli.
Notes
- Use a mandoline for evenly sliced zucchini.
- For a spicy twist, add cayenne or smoked paprika to the coating.
- Best served fresh; reheating may reduce crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack / Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup crisps
- Calories: 160
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Rachel’s Zucchini Crisps, baked zucchini chips, parmesan zucchini snacks, veggie appetizer, healthy side dish