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9Ingredients
35Minutes
120Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup panko
- 1/2 cup grated Parmesan cheese (freshly)
- 1 tsp. italian seasoning
- kosher salt
- ground black pepper
- 4 zucchini (quartered lengthwise)
- 1/2 cup all purpose flour
- 2 large eggs (beaten)
- 2 Tbsp. fresh parsley leaves (chopped)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol80mg27% |
Sodium290mg12% |
Potassium390mg11% |
Protein8g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A10% |
Vitamin C40% |
Calcium15% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Sarah H. 3 years ago
Excellent! Couldn’t stop eating them. Made the in my air fryer- they were crunchy and delicious.
Judith Sullivan 3 years ago
Wasn't as crisp as I thought it would be. Needed a lot more salt to make it have flavour.
Helen 3 years ago
Very well indeed! It helps if you chill the zucchini in the fridge for 15 minutes - this helps the coating adhere better when baked.
magdalena martin 4 years ago
These were SO yummy! I couldn’t stop eating them! It’s a very simple but flavorful recipe, and a great way to use some summer zucchini. My son loved it, my daughter didn’t but she’s in a picky stage so her opinion doesn’t count right now. :) I loved how perfectly cooked the squash was- it was tender but not mushy. The crispness of the outside was maintained even as it cooled down. I can’t wait to share this with my friends/family who need another idea for how to cook up excess zucchini from the garden. Thanks!