• 4servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 1/2 cups panko (Japanese breadcrumbs)

  3. 3/4 cup shredded Parmesan (2 1/4 ounces)

  4. 1 1/2 teaspoons Italian seasoning

  5. 1/4 to 1/2 teaspoon cayenne pepper

  6. Coarse salt and ground pepper

  7. 2 large egg whites

  8. 2 large zucchini (1 1/4 pounds total), halved crosswise and cut into 1/2-inch wedges

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 425 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a wide, shallow dish, mix together panko, Parmesan, Italian seasoning, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a medium bowl, lightly beat egg whites.

  2. Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini and rotating sheets halfway through. Season to taste with salt and pepper; serve immediately.


Send feedback