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In the realm of healthy eating, few vegetables can boast the versatility and appeal of zucchini. Whether you’re spiralizing it into noodles or grilling it as a side dish, zucchini is a culinary chameleon that can adapt to various flavors and cooking methods. One delightful way to enjoy this summer squash is through the recipe for Crunchy Lemon Dill Zucchini Slices. This dish combines the fresh, vibrant flavors of lemon and dill with the satisfying crunch of panko breadcrumbs, offering a perfect snack or side dish that can elevate any meal.

Crunchy Lemon Dill Zucchini Slices

Discover a delicious and healthy snack with Crunchy Lemon Dill Zucchini Slices! This easy recipe transforms versatile zucchini into a flavorful dish using panko breadcrumbs, fresh lemon zest, and dill for a satisfying crunch. Perfect as an appetizer, side dish, or light snack, these slices are quick to prepare and packed with nutrients. Enjoy a guilt-free treat that enhances your meals while providing the hydration and vitamins your body craves. Perfect for busy lifestyles, you'll love savoring this delightful addition to your table!
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Ingredients
  

2 medium zucchinis, sliced into 1/4-inch rounds

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 tablespoon lemon zest (from about 1 lemon)

1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs, beaten

1/4 cup all-purpose flour

Olive oil spray (for baking)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). To simplify the cleanup process later, line a baking sheet with parchment paper or use a silicone baking mat.

    Prepare the Zucchini: Rinse the zucchinis under cool running water to remove any dirt. Using a sharp knife, slice them into 1/4-inch thick rounds and set them aside.

      Mix Dry Ingredients: In a large mixing bowl, blend together the panko breadcrumbs, grated Parmesan cheese, lemon zest, chopped dill, garlic powder, salt, and black pepper. Stir the mixture well to ensure the flavors are evenly distributed.

        Set Up Breading Station: Prepare your workspace by placing the all-purpose flour in a shallow bowl. In a separate shallow bowl, beat the two eggs together until fully mixed.

          Bread the Zucchini Slices: Take each zucchini round and first dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any extra egg to drip off before transferring to the panko mixture. Coat each slice thoroughly in the breadcrumb mixture, gently pressing down to ensure an even coating. Arrange the breaded slices in a single layer on the prepared baking sheet.

            Spray with Olive Oil: Lightly mist the top of the breaded zucchini slices with olive oil spray. This will help to achieve a crisp, golden finish while baking.

              Bake: Once the oven has reached temperature, place the baking sheet inside. Bake the zucchini slices for 15-20 minutes, or until they turn golden brown and crispy. For even cooking, flip the slices halfway through the baking time.

                Serve: After baking, carefully remove the baking sheet from the oven and allow the zucchini to cool for a few minutes. Serve the crispy zucchini slices warm, garnished with extra chopped dill and lemon wedges for a delightful touch.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings