Tuscan Toasted Breaded Zucchini

A crispy, savory Italian appetizer featuring zucchini rounds coated in Parmesan and breadcrumbs, then baked to perfection.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning. This will allow for easy cleanup and an even roast for the zucchinis.
2. 2.
   Mix the breadcrumbs and Parmesan cheese in a shallow dish. The Parmesan will add a savory flavor and help the zucchini rounds brown nicely. Meanwhile, beat the egg in another bowl, which will act as a binding agent to help the breadcrumb mixture adhere.
3. 3.
   Dip each zucchini slice into the beaten egg ensuring it is thoroughly coated; this step is essential for ensuring the breadcrumbs will stick. Then, dredge the zucchini in the breadcrumb and cheese mixture, pressing down lightly to ensure a good coating. This will create a crispy texture upon baking.
4. 4.
   Arrange the zucchini slices in a single layer on the prepared baking sheet. Drizzle olive oil over the slices or use a spray bottle for a light and even coating. The oil will help achieve a golden brown color and add a rich flavor.
5. 5.
   Bake in the preheated oven for 15-18 minutes, flipping halfway through, until the zucchini is golden brown and crispy. Keep an eye on them to prevent burning and ensure even cooking. If your zucchini is browning too fast, reduce the oven temperature slightly.