Ingredients
Scale
2 medium zucchini, sliced into 1/8” rounds
1½ tbsp olive oil
⅓ cup panko breadcrumbs (use gluten-free if needed)
⅓ cup grated parmesan cheese
¼ tsp salt
Optional: Greek yogurt ranch for dipping
Instructions
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
Toss zucchini slices with olive oil until evenly coated.
Mix breadcrumbs, parmesan, and salt in a bowl.
Dip each slice in the breadcrumb mixture and place on the rack.
Bake 15–20 mins until golden and crispy. Serve warm with dip if desired!
Pro Tip: For extra crisp, salt zucchini slices and rest in a colander for 10 minutes before rinsing and drying.
- Prep Time: 15 mins
- Cook Time: 20 minutes
Nutrition
- Calories: 163 kcal per serving