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Ingredients
Scale
- 2 large zucchini, sliced thin
- 2 large eggs, beaten
- 3/4 cup grated Parmesan cheese
- 1/3 cup all-purpose flour (or flour of choice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Set up three bowls for dredging: one with beaten eggs, one with Parmesan cheese, and one with flour, garlic powder, onion powder, and black pepper.
- Dredge zucchini slices: coat with egg, then Parmesan, and finally dip in the flour mixture.
- Place coated slices on the baking sheet with space between each.
- Bake for 35-40 minutes until golden brown and crispy.
Notes
Ensure zucchini slices are uniform in thickness for even cooking.
Let dredged zucchini rest briefly before baking for enhanced crispiness.
Feel free to add herbs or try different cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
- Cholesterol: 70