Ingredients:

  • 1 lb zucchini, sliced into 1/4-inch rounds or fries
  • 2 tbsp extra virgin olive oil
  • 1/2 cup Panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the zucchini into uniform rounds or sticks and pat each piece thoroughly with paper towels to remove surface moisture.
  2. In a mixing bowl, toss the zucchini slices with olive oil until evenly glazed.
  3. In a second bowl, combine the Panko, Parmesan, garlic powder, paprika, salt, and pepper. Stir until seasonings are evenly distributed.
  4. Dredge each oiled piece of zucchini into the Parmesan mixture, pressing firmly to ensure the breadcrumbs adhere.
  5. Arrange the pieces in a single layer on a baking sheet, ideally on a wire rack, ensuring they do not touch to maximize airflow.
  6. Bake for 12–15 minutes until the crust is deep mahogany-gold and the edges are slightly caramelized.