Blackstone Parmesan Zucchini
Crispy Parmesan-coated zucchini cooked on the Blackstone griddle until golden brown and delicious. This easy side dish is perfect for cookouts, weeknight dinners, and summer meals.
Servings: 4
Calories: 159kcal
Cost: $5.06, $1.27 per Servings
Ingredients
- 2 medium zucchini
- 1 large egg
- 1 cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 –2 tablespoons avocado oil as needed
- Optional: ranch dressing for dipping
Instructions
- Slice 2 medium zucchini lengthwise into ¼-inch thick strips (about 8 slices total). A mandolin can help ensure even slices.
- In a small bowl, beat 1 large egg. In a separate bowl, combine 1 cup panko breadcrumbs, ⅓ cup grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder.
- Heat a griddle over medium heat for a few minutes, then add about 1 tablespoon avocado oil.
- Dip each zucchini slice into the beaten egg, then coat evenly in the breadcrumb mixture.
- Place zucchini on the griddle. Cook for 2–3 minutes per side, until golden brown and crispy. Add more avocado oil (up to 1 additional tablespoon) as needed, especially when flipping.
- Serve warm with ranch dressing, if desired.
Notes
Thicker slices will require longer cook time.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or air fryer to restore crispiness. Avoid microwaving.
Nutrition
Calories: 159kcal | Carbohydrates: 15g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 570mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 18mg | Calcium: 124mg | Iron: 1mg
