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In recent years, the trend toward healthier snacking options has gained significant momentum. As more people become health-conscious and seek to incorporate nutritious foods into their diets, the demand for inventive and delicious snack recipes has skyrocketed. One such recipe that has captured the attention of health enthusiasts and food lovers alike is Crispy Panko Zucchini Bites. These delightful bites are not only packed with flavor but also serve as a nutritious alternative to traditional snack foods.

Crunchy Panko Crusted Zucchini

Discover the perfect healthy snack with Crispy Panko Zucchini Bites! These flavorful bites are an ideal guilt-free alternative to traditional snacks, making them a favorite for health enthusiasts. With a simple preparation process, they can be enjoyed as appetizers, side dishes, or even a light main course. Packed with nutrients from zucchini and an irresistible crunch from panko breadcrumbs, these bites are sure to please everyone. Dive into this delicious recipe and elevate your snacking game!
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Ingredients
  

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

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 black pepper to taste

Olive oil spray or vegetable oil for frying

Fresh parsley, finely chopped, for garnish (optional)

Lemon wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and to aid in cleanup.

    Prepare Your Dredging Setup: Set up three shallow bowls for the coating process:

      - Flour Bowl: In this bowl, combine the all-purpose flour with a generous pinch of salt and black pepper.

        - Egg Bowl: Crack the eggs into this bowl and whisk them vigorously until the mixture is smooth and well-combined.

          - Panko Coating Bowl: Mix the panko breadcrumbs with the grated Parmesan cheese, garlic powder, onion powder, dried oregano, paprika, and another good pinch of salt and black pepper.

            Coat the Zucchini Rounds: Take each zucchini slice and first dredge it in the flour mixture, shaking off any excess flour. Then dip the slice into the beaten eggs, allowing any runoff to drip back into the bowl. Finally, coat the slice thoroughly in the panko mixture, pressing gently to ensure the breadcrumbs adhere well.

              Arrange and Lightly Oil: Lay the coated zucchini bites on the prepared baking sheet in a single layer, ensuring they do not touch each other. Lightly spray the tops with olive oil or vegetable oil; this step is crucial for achieving a crispy texture.

                Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the zucchini bites are beautifully golden brown and crispy. At the halfway mark, carefully flip the bites to promote even browning and crunchiness.

                  Garnish and Serve: Once baked, remove the zucchini bites from the oven and allow them to cool for a few minutes. If desired, sprinkle with fresh chopped parsley for a pop of color. Serve warm with lemon wedges on the side for a refreshing squeeze of citrus that enhances the flavors!

                    Enjoy your crunchy panko-crusted zucchini bites as a delightful snack, a tasty appetizer, or a zesty side dish!

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