Dip each zucchini slice into the egg mixture, then coat with the breadcrumb mixture.
Arrange slices in a single layer on the baking sheet. Lightly spray with olive oil if desired for extra crispness.
Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Serving and Storage Tips:
Serve warm with a side of marinara or ranch dipping sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat and regain crispness, bake at 375°F (190°C) for 5-7 minutes or air fry for a few minutes.
Variations:
Spicy Twist: Add a pinch of cayenne or smoked paprika to the breadcrumb mix.
Cheesy Upgrade: Mix in some shredded mozzarella for a gooey center.
Low-Carb Option: Use almond flour instead of breadcrumbs.
FAQ:
Q: Can I air fry these instead of baking?
A: Absolutely! Air fry at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through.
Q: Can I make this recipe dairy-free?
A: Yes! Use a dairy-free cheese substitute or skip the cheese and add more spices for flavor.
Q: Are these kid-friendly?
A: Definitely. These bites are crunchy, cheesy, and perfect for little hands.
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