1 large zucchini or 4 medium zucchinis
1 cup Panko crumbs (Japanese bread crumbs)
1 large egg
1 teaspoon garlic powder
2 tablespoons salt
2 tablespoons cayenne pepper
1/4 cup grated parmesan cheese (optional)
Preheat the oven to 425°F.
While the oven preheats, slice the zucchini in medium-thick circles. Set the zucchini circles aside.
Take out two medium-sized bowls. In the first bowl crack the eggs and beat with a whisk, set aside. Add the panko crumbs, garlic powder, salt, pepper, cayenne pepper and grated parmesan cheese , mix together, set aside. If you have more zucchini, you may add more panko crumbs.
Line a baking with a silicone baking mat, wax paper, aluminum foil or parchment paper, set aside too.
Set an assembly line, which means place the bowls in the order you will assembling the zucchini bites. Setting an assembly line will make the process easier, less messy and quick. First in line is beaten eggs, panko crumbs mixture bowl and lined baking sheet.
Dip the zucchini circles into the egg but make sure you coat both sides. Next dip into the panko mixture, again make sure both sides are coated. Lastly, place on baking sheet. Repeat until you do not have any zucchini circles left.
Bake for 20 minutes.
Enjoy with yogurt ranch, corn syrup-free ketchup, hot sauce or tzatziki.
Ditch the fried zucchini and enjoy these baked zucchini bites.
*You may pan fry the bites in 2-4 tablespoons olive oil.