🥒✨ Crispy Baked Parmesan Zucchini (Mediterranean Style)

Serves: 3–4
Prep Time: 10 min
Cook Time: 18–22 min
Style: Light, low-carb, Mediterranean-inspired

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⭐ Ingredients

For the Zucchini

• 3 medium zucchinis, cut into sticks or rounds

• 2 tbsp olive oil

• 2 cloves garlic, minced

• ½ tsp dried oregano

• ½ tsp dried thyme

• ½ tsp dried basil

• ¼ tsp paprika

• Salt & black pepper to taste

Parmesan Coating

• ¾ cup grated Parmesan cheese

• ¼ cup breadcrumbs (use almond flour for low-carb)

• 1–2 tbsp chopped parsley (optional)

Optional for Serving

• Greek yogurt tzatziki

• Fresh lemon wedges

• Extra herbs to sprinkle

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🍳 Instructions

1. Preheat

Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.

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2. Prep the Zucchini

1. Cut zucchinis into sticks (like fries) or ½–¾ inch rounds.

2. Pat them dry with a kitchen towel — this is important for crispiness.

3. Toss zucchini with olive oil, garlic, oregano, thyme, basil, paprika, salt, and pepper.

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3. Coat with Parmesan Mixture

1. In a bowl, mix:

   • Parmesan

   • Breadcrumbs/almond flour

   • Parsley

2. Press each zucchini piece into the mixture so it sticks well.

3. Lay them in a single layer on the baking sheet.

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4. Bake Until Crispy

Bake for 18–22 minutes, turning the tray once, until golden and crispy around the edges.

For extra crispiness:
Broil for 1–2 minutes at the end.

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🌿 Serve

Serve warm with:

• Tzatziki

• Garlic yogurt dip

• Marinara

• Lemon wedges

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💡 Mediterranean Upgrades

• Add a sprinkle of za’atar before baking.

• Use Pecorino Romano for a sharper flavor.

• Add crushed chili flakes for heat.

• Replace breadcrumbs with almond flour for low-carb Mediterranean.