Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ½ cup freshly grated Parmesan cheese
  • ½ cup Panko breadcrumbs
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper

Instructions:

  1. Slice zucchini into ¼ inch thick rounds or cut lengthwise into spears for uniformity.
  2. Pat each piece of zucchini dry with paper towels to remove surface moisture.
  3. Toss zucchini in a bowl with olive oil and salt until lightly glistening.
  4. In a second bowl, combine the freshly grated Parmesan, Panko, garlic powder, smoked paprika, and black pepper.
  5. Press each piece of zucchini firmly into the Parmesan mixture, ensuring a thick, secure layer.
  6. Preheat oven to 425°F (218°C). Place a wire rack on a baking sheet.
  7. Arrange the zucchini on the rack, ensuring pieces do not touch to allow 360-degree air circulation.
  8. Roast for 20 minutes or until the crust is golden-brown and crispy.