Ingredients:

  • 1.5 lbs medium zucchini
  • 2 tbsp olive oil
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 tbsp water

Instructions:

  1. Preheat oven to 425°F (218°C). Wash the zucchini and pat them completely dry.
  2. Slice each zucchini in half lengthwise, then cut those halves into quarters to create long, uniform spears.
  3. Toss the zucchini spears lightly in olive oil to ensure the breading adheres better.
  4. Set up the breading station: In one bowl, whisk the eggs and water until combined. In a second bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, dried Italian seasoning, salt, and black pepper.
  5. Dip each spear into the egg wash, then roll it in the crumb mixture, pressing firmly so the coating is packed tight.
  6. Place the coated spears on a parchment-lined baking sheet in a single layer, ensuring no two spears are touching.
  7. Bake for 18–22 minutes until the spears are deep golden-brown and the cheese is toasted.