Several of my followers have asked about my crunchy baked zucchini recipe. So I finally finished the post and it came out nicely. I baked my zucchini in a mix of egg whites and homemade breadcrumbs. They turned out super crunchy and delicious, I almost ate the whole thing!
I think the key to getting these zucchini slices crispy is making your own breadcrumbs (if you need more direction on how to make bread crumbs, leave a comment below). If you decide to do that, try toasting your bread slightly before grinding it up so there are still pieces of soft bread in the mix that can crisp up later while in the oven. If desired, grate some Parmesan cheese on top and serve with your favorite dipping sauce.
Crunchy Oven-Baked Zucchini Recipe
4 zucchini, cut into 1/4-inch slices
1/2 cup bread crumbs (homemade preferably)
1/4 teaspoon salt
1/8 teaspoon pepper
2 egg whites
Parmesan cheese, for sprinkling (optional)
Heat oven to 450°F.
In a small bowl, mix together the bread crumbs, salt and pepper. Then in a separate bowl place the egg whites. Dip zucchini slices into the egg whites, then coat with the breadcrumb mixture. Place slices on a silicon-lined baking sheet, like a Silpat mat. If you don’t have one, lightly grease your baking sheet.
Drizzle olive oil on zucchini tops. Bake for 15-20 minutes until crispy. If desired, sprinkle a little Parmesan cheese on top for serving.
Total Time: 25-30 minutes
Yield: 4-6 servings