2 tablespoons extra-virgin olive oil
3/4 cup panko breadcrumbs
2 ounces Parmesan cheese finely grated
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 black pepper
2 eggs lightly beaten with 1 tablespoon water
2 medium zucchinis cut into wedges and patted dry
3 tablespoons all-purpose flour
1 teaspoon minced fresh parsley for garnish
Preheat the oven to 450F. Drizzle the olive oil onto a large baking tray and brush it to spread it out.
Stir together the panko breadcrumbs, Parmesan cheese, Italian herb seasoning, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
Beat the eggs and water in a separate shallow bowl.
Add the zucchini wedges and flour to a gallon-sized Ziploc bag. Zip the bag to close it, and gently shake to coat the zucchini with flour.
Take a zucchini wedge and shake off any excess flour. Dip it in eggwash, and then in the panko mixture to coat. Place it on the prepared baking tray. Continue until all the zucchini wedges are coated and arranged in a single layer on the tray.
Bake the zucchini until it’s golden on both sizes, about 20 to 25 minutes, flipping once halfway through.
Serve the zucchini warm garnished with parsley. If desired, serve it with marinara sauce or ranch dressing for dipping.