Ingredients
Scale
- 3 small zucchinis, cut into 7 cm long, 1 cm thick strips
- 2 eggs, beaten with a pinch of salt and pepper
- 480 ml Japanese panko breadcrumbs
- 57 g grated Parmesan cheese
- Ranch dressing for dipping
Instructions
- Preheat the oven to 218°C (425°F).
- Prepare a baking sheet lined with parchment paper.
- Cut the zucchinis into approximately 7 cm long and 1 cm thick strips.
- Whisk the eggs with a pinch of salt and 3 pinches of black pepper in a bowl.
- Mix the panko breadcrumbs with the grated Parmesan on a large plate.
- Dip each zucchini strip in the egg mixture, shaking off excess egg.
- Coat the zucchini strips in the panko-Parmesan mixture, pressing lightly to adhere.
- Place the coated zucchini strips on the prepared baking sheet, ensuring they do not touch.
- Bake for 20-25 minutes, flipping halfway through until golden brown.
- Serve immediately with ranch dressing for dipping.
Notes
Use fresh zucchini for the best texture and avoid older zucchinis which can be watery.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg