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Crispy Panko Zucchini Bites have quickly gained popularity among health-conscious eaters and snack enthusiasts alike. This delightful dish transforms the humble zucchini into a crunchy, flavorful treat that can be enjoyed as a snack or a side dish. Whether you’re looking for a healthier appetizer for your next gathering or a quick weekday snack, these zucchini bites offer a satisfying crunch that rivals any traditional fried food.

Crunchy Panko Crusted Zucchini

Elevate your snacking game with Crispy Panko Zucchini Bites, a deliciously healthy treat perfect for any occasion! These crunchy zucchini bites are easy to make, packed with nutrients, and offer a satisfying texture that rivals traditional fried foods. Enjoy them as a snack, appetizer, or side dish, and explore various dips to enhance their flavor. With a simple preparation process, you’ll enjoy the fun of cooking while indulging in a guilt-free snack that everyone will love!
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Ingredients
  

3 medium zucchinis, sliced into rounds (1/2 inch thick)

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper, to taste

Olive oil spray or vegetable oil for frying

Fresh parsley, chopped (optional, for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Oven and Baking Sheet: Begin by preheating your oven to 425°F (220°C). While the oven is heating up, line a baking sheet with parchment paper and set it aside for later use.

    Set Up Dredging Stations: In three separate shallow bowls, create your assembly line for coating the zucchini:

      - Flour Station: In the first bowl, combine the all-purpose flour with a pinch of salt and pepper, mixing well.

        - Egg Station: In the second bowl, crack the eggs and beat them until smooth and well combined.

          - Panko Mixture Station: In the third bowl, mix the panko breadcrumbs with the grated Parmesan cheese, garlic powder, onion powder, dried oregano, paprika, and a generous pinch of salt and pepper, ensuring an even distribution of spices.

            Coat the Zucchini Slices: Take each zucchini round and:

              - First, coat it in the flour mixture, shaking off any excess flour.

                - Next, dip it into the beaten eggs, allowing any excess egg to drip off.

                  - Finally, roll it in the panko mixture, pressing lightly to ensure the breadcrumbs adhere thoroughly.

                    Arrange on the Baking Sheet: Lay the coated zucchini slices on the prepared baking sheet in a single layer, ensuring they aren’t overlapping. Give the tops a light spray with olive oil or vegetable oil to promote crisping during baking.

                      Bake Until Crispy: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini bites are golden brown and crunchy. Remember to flip the slices halfway through the cooking time for even crispness.

                        Serve and Enjoy: Once they are done, remove the zucchini bites from the oven and allow them to cool slightly. If you like, sprinkle fresh chopped parsley on top for color and flavor. Serve alongside lemon wedges for an extra zing that complements the savory crunch! Enjoy these delightful panko-crusted zucchini bites as a snack, appetizer, or a delicious side dish!

                          Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4