This baked breaded zucchini is a crispy, crunchy alternative to the traditional fried option. It a great appetizer or dish to take to your next party.

I love breaded zucchini! I first had it many, many years ago, and can still remember the day. My friend Donna and I were on a work break together, and we shared an order. As a waitress, I had served it to customers many times. That day, though, was the first time I tried it for myself. I was hooked!

My eating habits have changed quite a bit since then. Fried foods are rarely in my diet, and I don’t consider breaded veggies a meal. I’m much more mindful of how foods are prepared, too.  What hasn’t changed is my love for breaded zucchini. Crunchy, baked, breaded zucchini, to be exact.

My interns and I shared this recipe on my You Tube channel years ago. Today, I’m sharing it on my blog. It’s a perfect alternative to the fried varieties found on many restaurant menus.

Make this baked, breaded zucchini as an appetizer, or serve it at your next gathering. It also makes a great side-dish with your favorite protein.

Print Recipe

5 from 1 vote

Baked, Breaded Zucchini

This baked breaded zucchini is a crispy, crunchy alternative to the traditional fried option. It tastes great, and it's better for you.

Author: Heather Mangieri, RDN

Ingredients

• 1 Large Egg
• 1 Egg White
• 1/4 cup Grated Parmesan Cheese
• 1/2 cup Bread Crumbs (Italian or plain)
• 1/4 tsp Ground Black Pepper
• 1/4 tsp Ground dry Basil
• 2 Medium Zucchinis
• 1 tbsp Olive Oil

Instructions

• Pre-heat oven to 425 degrees F
• Generously spray a large sheet pan (one large or two smaller pans) with cooking spray
• Clean zucchini. Cut off both ends, then cut each zucchini in half. Using a sharp knife or mandolin, slice the zucchini length wise, about ½” thick. You should get ~5 slices per zucchini per half, yielding ~20 slices of zucchini.) *Depending on the size of the zucchini and how thick you made each slice, you may end up with extra pieces; save the extras for another recipe
• Beat the egg, egg white, black pepper and basil together in a shallow bowl.
• Combine bread crumbs with Parmesan Cheese in a bowl and mix well. Transfer to a plate.
• Dip a piece of zucchini in the egg then coat in the bread crumbs. Transfer breaded zucchini onto the baking sheet in a single layer. Repeat that step with all remaining slices.
• Drizzle the olive oil evenly over the zucchini
• Bake 10 minutes. Remove from oven and flip zucchini. Bake another 5-7 minutes until zucchini is crunchy and golden brown.
• Garnish with parsley and a sprinkle of Parmesan cheese.
• Serve immediately with warm marinara sauce and a lemon wedge

Notes

• Recipe makes:   4 Servings
• Serving size: 5 Pieces
• Nutrition Facts (per 5 piece serving): 140 calories, 14 grams’ carbohydrate, 1 gram fiber, 7 grams’ protein, 5 grams’ total fat, 1.5 grams’ saturated fat, 340 mg sodium, 8% daily calcium, 6% daily iron, 6% daily potassium
• Meal Planning Serving Sizes: 1 CHO; 1 PRO; 1 FAT

DID YOU MAKE THIS RECIPE?  Tag @heathermangieri  on Instagram and hashtag it #HeatherMangieriNutrition

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