Oven-Fried Panko-&-Parmesan-Crusted Zucchini

Oven-Fried Panko-&-Parmesan-Crusted Zucchini

from eatingwell.com
Dinner
118 kcal / serving

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.

Ingredients

  • 2 largeegg whites
  • 1 poundzucchini (2 medium), cut into 1/3-inch rounds
  • ½ cuppanko breadcrumbs, preferably whole-wheat
  • ½ cupgrated parmesan cheese
  • 1 tablespoonitalian seasoning
  • ½ teaspoononion powder
  • ¼ teaspoonsalt
  • ¼ teaspoonground pepper
  • marinara, pesto or ranch dressing for dipping (optional)

Directions

  1. 1

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

  2. 2

    Whisk egg whites in a medium bowl until well combined. Add zucchini and toss to coat well.

  3. 3

    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.