Oven-Fried Panko-&-Parmesan-Crusted Zucchini

Name: Oven-Fried Panko-&-Parmesan-Crusted Zucchini
Total time: 30 min
Ingredients: 2 large egg whites; 1 pound zucchini (2 medium), cut into 1/3-inch rounds; ½ cup panko breadcrumbs, preferably whole-wheat; ½ cup grated Parmesan cheese; 1 tablespoon Italian seasoning; ½ teaspoon onion powder; ¼ teaspoon salt; ¼ teaspoon ground pepper; Marinara, pesto or ranch dressing for dipping (optional)

www.eatingwell.com

Your recipes

Total: 30 minutes

Author : Carolyn Casner

Oven-Fried Panko-&-Parmesan-Crusted Zucchini

Ingredients

Remove All · Remove Spices · Remove Staples

2 large egg whites1 pound zucchini (2 medium), cut into 1/3-inch rounds½ cup panko breadcrumbs, preferably whole-wheat½ cup grated Parmesan cheese1 tablespoon Italian seasoning½ teaspoon onion powder¼ teaspoon salt¼ teaspoon ground pepperMarinara, pesto or ranch dressing for dipping (optional)

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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

Step 2

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

Step 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.