Parmesan and Panko Crusted Zucchini Bites

When making dinner, often the side dishes can become an after thought! Just toss a salad or roast some quick veggies in the oven, which is totally fine. But sometimes its nice to have the side dish be the star! You can use this as a side for any main meal or you can use as an appetizer or small plate/tapas option! These zucchini bites are crusted with a gluten free panko bread crumbs, parmesan cheese, and some seasoning! You can use regular bread crumbs if you prefer and it will still be a delicious way to make these!

This is one of the best ways to use all the large zucchini leftovers from the growing season! These parmesan zucchini bites make a delicious snack for after school or if you are having friends over for a fun evening. They have a mild flavor so you can add your favorite fresh herbs and seasonings! They are so versatile and make a perfect side dish to any main course with the variety of seasonings!

The key is to use the most fresh ingredients! I use fresh grated parmesan cheese, zucchini from the vegetable garden, and fresh herbs when I can! Makes a huge difference! But you can check your local grocery store too if you don’t have a garden of your own and use high quality dried herbs too. This easy zucchini recipe will soon become a requested favorite!

With a few simple ingredients and no time at all your family can be enjoying these crunchy bites in no time! I dip mine in our favorite tomato basil sauce and they have a pizza like flavor! But you could use a Greek dressing, ranch dip, or your favorite dipping sauce as well to change up the flavor. Depending on the seasoning and cheese you pick, you could really play around with this recipe and get tons of different variations. But for now, Ill show you how I put this recipe together.

First, you’ll need:

• 2 large, fresh zucchini
• 1 container of gf or regular panko bread crumbs
• 1-2 c fresh grated parmesan cheese
• Salt & Pepper
• 1 egg

To start, wash your zucchini and slice is into equal width zucchini chips. Preheat the oven to 425 degrees. I know it seems hot, but trust me, you want that sear on these!

I like to use a paper towel or clean dish cloth to get any excess moisture off. Then I crack the egg into a small bowl and scramble with a fork to make an egg wash. In another large bowl or dish I add the panko bread crumbs, parmesan cheese, and seasoning. Mix this together well. If desired, you can add in any additional flavors with the panko crumbs! For example, garlic powder, onion powder, or Italian seasoning would add a delicious flavor as well.

Now your stations are all set up! Take the zucchini chips and place in the egg wash first. Once coated, press both sides into the parmesan and panko bread crumb mixture and shake lightly to remove any excess. Use a prepared large baking sheet with olive oil and place breaded zucchini slices on the tray in a single layer. Repeat this process until all the zucchini are covered in parmesan mixture and on the tray.

I bake in a preheated oven for about 18-20 minutes. I allow them to cook for 10 minutes before flipping each one over to the other side. This way they get evenly brown, golden, and have that crispy coating! Check around 8 minutes after you flip and if they look golden brown take them out! If they need a few more, be patient, it will be worth the wait!

When I take them out of the oven I place them on a wire rack so they keep as much crisp as possible!Only this is, you must allow them to cool 2-3 minutes before eating, these come out scorching hot!

While you are waiting for them to cool, you can grab your favorite marinara, dressing, dip, or even garlic aioli! You can warm the sauce or just eat at room temp. Our favorite sauce to dip these in is Rao’s Tomato basil pasta sauce! We buy at Aldi as this brand is a healthier alternative to to other sauces with more additives! You could also make our homemade ranch dressing if you aren’t a tomato sauce fan!

Either way you choose to eat them, this side dish or appetizer will be the star of the show and something that will be remembered! And the best part, its super quick!

Prep Tip: You can prep these in advance! Go through the entire process but stop once the zucchini are breaded. Instead of placing on a sheet tray place in a vacuum sealed bag and freeze! On day of, just bake as normal! They might need a few extra minutes to crisp but otherwise they come together super quick!

Enjoy!