Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), cut into sticks or rounds
  • 1 tbsp (15ml) olive oil
  • 1 large egg (50g), beaten
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Slice zucchini into uniform sticks (about 3 inches long) or rounds.
  2. Pat each zucchini piece thoroughly with paper towels to remove excess surface moisture, then toss in a bowl with 1 tbsp (15ml) olive oil.
  3. Set up a dredging station with three bowls: Bowl 1 containing the beaten egg; Bowl 2 containing a mixture of Panko, Parmesan, garlic powder, paprika, salt, and pepper.
  4. Dip each zucchini piece into the beaten egg, then press firmly into the Panko mixture until fully enveloped.
  5. Line a baking sheet with parchment paper and arrange zucchini in a single layer with 1/2 inch of space between pieces.
  6. Bake for 18-22 minutes, flipping halfway through, until edges are golden brown and the crust is rigid.