Home Appetizers & SnacksCrispy Parmesan-Crusted Zucchini Steaks with Roasted Tomato Salsa
Appetizers & SnacksHealthy & Low-CalorieVegetarian

Crispy Parmesan-Crusted Zucchini Steaks with Roasted Tomato Salsa

by Linda
written by Linda
Jump to Recipe Print Recipe

These Crispy Parmesan-Crusted Zucchini Steaks are a delightful way to enjoy this summer vegetable. Coated in a crunchy parmesan mixture, they bring a savory, cheesy flavor that pairs perfectly with the vibrant roasted tomato salsa.

Not only are they simple to make, but they also offer a fantastic way to sneak in some vegetables while satisfying your cravings for something crispy. Whether as a side dish or a light main course, these zucchini steaks are sure to impress!

Crispy Parmesan-Crusted Zucchini Steaks with Roasted Tomato Salsa

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 210 calories 9g fat
Rating: 5.0/5
( 1 voted )
Pin
Print

Ingredients

INGREDIENTS

  • 2 large zucchinis
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 large eggs
  • 1 cup cherry tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 cup fresh basil, chopped

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Slice the zucchinis into 1/2-inch thick steaks and set aside.
  3. In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
  4. In another bowl, beat the eggs until well mixed.
  5. Dip each zucchini steak in the egg, then coat with the breadcrumb mixture, pressing gently to adhere.
  6. Arrange the coated zucchini on the prepared baking sheet and spray lightly with cooking spray.
  7. Bake for 20-25 minutes, turning halfway through, until golden brown and crispy.
  8. Meanwhile, in a bowl, mix the cherry tomatoes, olive oil, balsamic vinegar, and chopped basil to prepare the salsa.
  9. Once the zucchini steaks are done, serve them hot, topped with the roasted tomato salsa.

Notes

For a gluten-free option, use gluten-free breadcrumbs.

For added flavor, try mixing in some herbs like garlic powder, oregano, or basil into the breadcrumb mixture. You can also swap out the parmesan for a vegan cheese alternative to make this dish dairy-free!

To store, keep the zucchini steaks in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore their crispiness, rather than using a microwave.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

You may also like

Indulgent Almond Joy Layered Brownie Trifle

Luxurious Matcha White Chocolate Mousse Cups

Nutritious Hearty Lentil and Roasted Vegetable Soup with...

Crisp Spiced Apple and Celery Salad with Maple...

Creamy Herbed Pumpkin and Spinach Pasta Bake

Zesty Citrus-Infused Honey Glazed Chicken with Fluffy Quinoa...

Savory Herbed Goat Cheese-Stuffed Mini Peppers with Sweet...

Savory Smoked Paprika Chickpea Fritters with Creamy Avocado...

Cinnamon-Spiced Apple Crumble Dutch Baby Pancake

Tropical Coconut Lime Overnight Oats with Exotic Toppings

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Close