Keto Crispy Parmesan Zucchini Bites

Directions

1. 1
   Preheat your oven to 425°F. Line 2 rimmed baking sheets with parchment paper.
2. 2
   Set up your dredging station. In 1 bowl, combine the pork panko and parmesan cheese. In another bowl, beat the egg.
3. 3
   Dip each zucchini bite in the egg wash, allow the excess to drip off, then dip in the pork panko, pressing gently to adhere.
4. 4
   Transfer to the rimmed baking sheet and repeat with all the zucchini.
5. 5
   Bake for 15-20 minutes until crispy and golden brown.
6. 6
   Serve warm with marinara sauce for dipping.
7. 7
   Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months. You can eat cold, or reheat on a sheet pan again in the oven until warm and crispy.
8. 8
   See the Recipe Notes below for more tips, tricks and FAQ’s!