Get the Recipe: Zucchini Parmesan Bites
These delicious zucchini parmesan bites make an amazing summer appetizer or light lunch! The crunchy breading, tangy marinara sauce, and melty mozzarella are the perfect toppings for tender garden zucchini.
Ingredients
- 3 medium zucchini, cut into 1/2-inch thick slices
- 2 eggs, beaten
- 1½ cups panko breadcrumbs, I used gluten-free
- ¾ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup marinara
- 1½ cup shredded mozzarella
Equipment
Instructions
- Preheat oven to 400 degrees F.
- Set up a breading station:
- Bowl 1: Beaten eggs
- Bowl 2: Panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, garlic salt and paprika, stir mixture to combine.
- Dip the sliced zucchini rounds into the beaten egg, then the breadcrumb mixture.
- Place the breaded zucchini on a lightly greased baking sheet in a single layer. Lightly spray with cooking oil.
- Bake for 10 minutes, flip and bake for another 5-10 minutes until golden brown and have a crisp exterior. (cooking time will vary depending on the thickness).
- Lightly spoon the marinara and top with mozzarella. Place the pan back in the oven and bake 5-10 minutes until the cheese is melted and begun to brown.
- Garnish with fresh basil, parmesan and red pepper flakes.
Notes
- If your zucchini are on the smaller side, consider using 4 instead of 3.
- If making more than you plan to eat in one sitting, leave off the marinara and mozzarella. When ready to eat again, reheat the crispy zucchini parmesan, top with marinara and cheese, then return to the oven until cheese is melted.
- Nutrition values are calculated assuming all breading and egg is used. There will most likely be some left over, so consider those details an overestimation.
Serving: 0.25 of recipe, Calories: 350kcal, Carbohydrates: 33.1g, Protein: 21.2g, Fat: 25.6g, Cholesterol: 131.4mg, Sodium: 1082.2mg, Fiber: 3.9g, Sugar: 8.6g
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