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As the warm weather rolls in and gardens begin to flourish, zucchini becomes a star ingredient in many households. One of the most delightful ways to enjoy this versatile vegetable is through Crunchy Lemon Dill Zucchini Slices. This recipe is not just a simple snack; it is a celebration of fresh ingredients, vibrant flavors, and a satisfying crunch that can elevate any meal. Whether you are a devoted zucchini lover or someone looking to incorporate more vegetables into your diet, these crispy slices are a must-try.

Crunchy Lemon Dill Zucchini Slices

Discover the delightful world of Crunchy Lemon Dill Zucchini Slices, a perfect snack for summer. This recipe highlights the fresh flavors of zucchini tossed in a crispy coating of panko, Parmesan, and dill, all brightened by lemon zest. Not only are these slices easy to prepare, but they’re also packed with nutrients, making them a healthy addition to any meal. Elevate your snacking game and impress friends and family with this vibrant dish that’s as nutritious as it is delicious!
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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 fresh dill, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Zest of 1 lemon

1 large egg, beaten

2 tablespoons olive oil (for drizzling)

Additional lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Prepare the Zucchini: Arrange the sliced zucchini in a colander and sprinkle them with a pinch of salt. Allow them to sit for about 10-15 minutes to draw out excess moisture. Pat them dry with a paper towel.

      Prepare the Coating: In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped dill, garlic powder, onion powder, salt, black pepper, and lemon zest. Mix well until all ingredients are evenly distributed.

        Egg Wash: In another bowl, whisk the beaten egg until it’s well-mixed.

          Coat the Zucchini: Dip each zucchini slice into the egg wash, allowing excess to drip off. Then, coat it thoroughly in the panko mixture, pressing down gently to help the coating adhere. Place the coated slices on the prepared baking sheet in a single layer.

            Add Olive Oil: Once all slices are on the baking sheet, lightly drizzle the olive oil over the top of the zucchini slices to encourage a crispy texture while baking.

              Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the zucchini slices are golden brown and crispy, flipping them halfway through baking for even crispiness.

                Serve: Remove from the oven and let cool for a couple of minutes. Serve warm with additional lemon wedges on the side for a fresh, tangy kick!

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