Crispy Oven Baked Zucchini

These Crispy Oven Baked Zucchini are a great alternative to deep fried snacks.  I made these for the first time back in Ramadan.  I was looking for something to make for Iftar which wasn't deep fried.  My mom would make Zucchini Bagiya/Pakoras which would be in a chick pea flour batter.  I love them but I wanted to find a healthier version which didn't involve frying.  I found these on Wishful Chef.  The original recipe used egg whites and I've used egg whites in the picture above.  I've also made them with whole egg and like that way too.  With the whole egg the breading is crispier and adheres better to the zucchini.  This is a great snack without all the guilt of deep frying.

Crispy Oven Baked Zucchini

Adapted Wishful Chef

Note: I usually have a lot of breadcrumbs leftover.

4 zucchini, cut into 1/4 inch slices

2 egg whites or 1 whole egg

1 cup breadcrumbs

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

olive oil for drizzling

Preheat oven to 450 F.

Line a baking sheet with parchment paper.  In a small bowl beat the egg whites or whole egg.  In another small bowl, mix together the bread crumbs, garlic powder, onion power, salt and black pepper. Dip each slice of zucchini in the egg and then in the breadcrumb mixtures.  Place on the prepared baking sheet.  Drizzle with olive oil.

Bake for 15-20 minutes turning over halfway through.

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