Description
Crunchy panko and nutty Parmesan marry with fragrant garlic as zucchini spears roast to golden perfection. Each bite offers tender greens wrapped in a crisp, savory jacket, finished with fresh parsley for brightness.
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Cut zucchini into spears and place in a large bowl.
- Add olive oil garlic salt and pepper then toss until evenly coated.
- In a separate bowl combine Parmesan cheese and breadcrumbs.
- Dredge each zucchini spear in the cheese mixture pressing gently to adhere.
- Arrange coated zucchini in a single layer on the prepared baking sheet.
- Bake for 20 to 25 minutes until golden brown and crispy.
- Remove from oven and sprinkle with chopped parsley before serving.
Notes
- For extra crunch use panko breadcrumbs and press firmly when coating zucchini.
- Avoid overcrowding the baking sheet to ensure even browning.
- Substitute gluten-free breadcrumbs for a gluten-free option.
- Serve immediately to maintain crisp texture.