The Anti-Inflammatory Easy and CrispyZucchini is delicious side dish. We prepare this delicious zucchini recipe with fresh zucchini, panko breadcrumbs, Parmesan cheese, extra virgin olive oil, egg, garlic powder, turmeric, smoked paprika, oregano, onion powder, black pepper, sea salt, and fresh parsley. There are only 12 g net carbs and approximately 165 calories in this delicious zucchini recipe. We bake the zucchini till golden & crispy in just 35 minutes. The Anti-Inflammatory Easy and Crispy Zucchiniis perfect for family dinners, meal prep, light lunches, party appetizers, healthy snack platters, and Mediterranean-inspired meals. For later use, we can refrigerate the leftovers for 3 days or freeze them for 2 months, then reheat them in the oven or air fryer to restore their crispiness. You can serve this crispy zucchini with Grilled Lemon Herb Chicken, Baked Salmon, Turkey Meatballs, Mediterranean Chicken Skewers, or Greek Yogurt Garlic Dip.
STATISTICAL OVERVIEW:
- Total Time: 35 minutes
- Course: Side Dish
- No. of Calories: 165 kcal
- Difficulty Level: Easy
- Cooking Time: 20 minutes
- Single Portion Size: 8–10 zucchini rounds
- Cooking Mode: Oven-Baked
- Total Servings: 4
- Cuisine: Mediterranean
- Preparation Time: 15 minutes
- Diet: Anti-Inflammatory
TOOLS:
- Baking sheet
- Knife
- Measuring cups
- Whisk
- Baking paper
- Mixing bowls
- Cutting board
- Tongs
- Measuring spoons
INGREDIENTS:
- 2 tbsp extra virgin olive oil
- Half tsp ground turmeric
- 1 cup whole-wheat panko breadcrumbs
- 1 tsp dried oregano
- 2 medium zucchini
- Half tsp smoked paprika
- 1 large egg
- Quarter tsp ground ginger
- 1 tsp garlic powder
- Quarter tsp black pepper
- ⅓ cup grated Parmesan cheese
- Half tsp onion powder
- 1 tbsp chopped parsley
- Lemon wedges
- Half tsp sea salt
INGREDIENT NOTES:
ZUCCHINI:
- We use zucchini because it gets tender from inside and give a crispy exterior during baking. You can replace it with yellow squash.
WHOLE-WHEAT PANKO:
- We use whole-wheat panko to make the crispy coating on the slices. As a substitute, use regular panko, oat crumbs, almond flour, or gluten-free breadcrumbs.
PARMESAN CHEESE:
- We use Parmesan cheese to add a rich, savory flavor and help the coating become golden and crispy. You can substitute it with Pecorino Romano or nutritional yeast.
EXTRA VIRGIN OLIVE OIL:
- Use extra virgin olive oil because it provides heart-healthy anti-inflammatory fats and helps the zucchini crisp up beautifully. You may use avocado oil as an alternative.
GARLIC POWDER:
- Use garlic powder to provide a rich savory flavor throughout the coating. As a substitute, use 2 minced fresh garlic cloves.
SMOKED PAPRIKA:
- We use smoked paprika for its mild smoky flavor and vibrant color. You may use sweet paprika or chili powder as another choice.
OREGANO:
- Use dried oregano to add a classic Mediterranean herb flavor. Include Italian seasoning or dried thyme if you are not using oregano.
PARSLEY:
- We use fresh parsley to add freshness and a bright finish to the dish. As a substitute, use fresh cilantro or dill.
INSTRUCTIONS:
- First, cover the sheet with baking paper and warm the oven to 425°F.
- Then slice the zucchini into quarter-inch-thick rounds and dry them with paper towels.
- Whisk the egg in one bowl and mix panko, garlic powder, smoked paprika, ginger, Parmesan, turmeric, salt, onion powder, black pepper, and oregano in another bowl.
- Now, dip the slices into the egg, then coat with breadcrumb mixture.
- Include a single layer of coated zucchini slices on the tray and drizzle olive oil on top.
- Bake the recipe for 15 minutes, then flip the slices to bake for another 7 minutes.
- Lastly, garnish the recipe with parsley, then serve with lemon wedges.
TIPS:
- Avoid overcrowding the tray to bake the zucchini slices properly.
- Use freshly grated Parmesan cheese to get a better taste in the recipe.
- Broil the snack for 2 minutes at last for extra crunch.
- Cut the zucchini into equal slices to cook them well.
STORAGE INFORMATION:
REFRIGERATION:
- Include the recipe in the vessel to keep for 3 days.
FREEZING:
- Freeze the zucchini slices, then add them to the box to freeze for 60 days.
FAQS:
Can I prepare this recipe in an air fryer?
- Yes, you may air fry them for 12 minutes at 390°F.
How can I make this recipe vegan?
- You may add nutritional yeast as an alternative to Parmesan for the desired version.
Why is the zucchini not crispy?
- Avoid overcrowding the pan and dry the slices well to get the crispiness.
How can I serve these zucchini slices?
- You may pair them with Greek yogurt dip, hummus, or tahini sauce as per your choice.
NUTRITIONAL FACTS:
Fiber: 3 grams
Sugar: 4 g
Sodium: 340 milligrams
Net Carbs: 12 g
Calories: 165 kcal
Fats: 8 grams
Proteins: 8 g
One Single Portion: 8–10 crispy zucchini rounds
Total Carbs: 15 grams