Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g), sliced into 1/4-inch rounds
  • 1 tsp (6g) kosher salt
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (1g) black pepper
  • 1 large egg, beaten
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Place the zucchini slices in a colander and sprinkle with 1 tsp (6g) of salt. Toss to coat evenly.
  2. Let the slices sit for 30 minutes to draw out moisture.
  3. Pat every single slice dry with paper towels, pressing firmly to remove as much surface moisture as possible.
  4. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  5. In one bowl, beat the egg. In a second bowl, combine Panko, Parmesan, garlic powder, paprika, and black pepper.
  6. Dip each dried zucchini slice into the egg, then press firmly into the Panko mixture until fully coated.
  7. Arrange the slices on the baking sheet in a single layer, ensuring they do not touch.
  8. Lightly drizzle the tops with olive oil.
  9. Bake for 18-22 minutes, flipping halfway through, until the edges are golden brown and the coating is firm.