Description
Crispy, savory zucchini rings coated in a golden Parmesan crust, perfect as a snack or appetizer.
Ingredients
Scale
- 2 medium zucchini (about 1 lb), sliced into 1/3-inch rings
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 large eggs, whisked with 1 tbsp water
- 3/4 cup panko breadcrumbs
- 3/4 cup finely grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp lemon zest
- Olive oil spray for baking
Instructions
- Lightly salt zucchini slices and let rest for 5–10 minutes, then pat dry with paper towels.
- Set up three shallow bowls: one with flour, one with whisked eggs, and the last with panko, Parmesan, garlic powder, and lemon zest.
- Dredge zucchini rings in flour, dip in egg, then press into the Parmesan-panko mix.
- Place the breaded rings on a wire rack and let them chill for 10 minutes.
- To bake, preheat the oven to 425°F (218°C), arrange rings on a parchment-lined sheet, spray with olive oil, and bake for 12–15 minutes, flipping once at 8 minutes.
- To shallow-fry, heat oil in a skillet to 350°F (177°C) and fry rings for 3–4 minutes on each side, then drain on paper towels.
Notes
For best results, allow breaded rings to chill for 10 minutes before cooking to ensure the crust adheres well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking / Shallow Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg