Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g), cut into spears
  • ½ tsp (3g) salt
  • 1 large egg, beaten
  • ½ cup (50g) grated Parmesan cheese
  • ½ cup (60g) gluten-free panko or breadcrumbs
  • 1 tsp (2g) dried Italian seasoning
  • ½ tsp (1g) garlic powder
  • ¼ tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Slice zucchinis into quarters lengthwise to create spears. Sprinkle with salt and let sit for 5 minutes. Pat each spear thoroughly with paper towels until the surface is matte and dry to the touch.
  2. Whisk the beaten egg in one shallow bowl. In a second shallow bowl, combine the grated Parmesan, gluten-free crumbs, Italian seasoning, garlic powder, and black pepper.
  3. Dip each zucchini spear into the egg wash, then press firmly into the Parmesan mixture until fully enveloped.
  4. Arrange spears on a parchment-lined baking sheet, ensuring they do not touch to allow for maximum airflow.
  5. Drizzle olive oil evenly over the top. Bake at 425°F (218°C) for 18–22 minutes, flipping halfway through, until the crust is mahogany-colored.