Crispy Baked Parmesan Zucchini

Crispy Baked Parmesan Zucchini is one of my favorite go-to snacks or side dishes when I want something light, flavorful, and healthy. Sliced zucchini rounds are coated with parmesan and breadcrumbs, then baked until perfectly golden and crunchy. It’s a great way to enjoy garden-fresh zucchini and it comes together quickly with simple ingredients.

Why You’ll Love This Recipe

I love how easy and quick this recipe is, especially when I’m in the mood for something crispy without deep-frying. It’s also a fantastic way to use up an abundance of zucchini during the summer months. Whether I serve it as a side dish or a healthy appetizer, the cheesy crunch and tender interior make this dish irresistible. Plus, it’s kid-friendly and great for entertaining guests without too much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini

• Parmesan cheese, finely grated

• Breadcrumbs (I like using panko for extra crunch)

• Garlic powder

• Salt

• Black pepper

• Olive oil or cooking spray

Directions

1. I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper.

2. Then I slice the zucchini into 1/4-inch thick rounds.

3. In a small bowl, I mix together the parmesan, breadcrumbs, garlic powder, salt, and pepper.

4. I lightly brush or spray the zucchini slices with olive oil on both sides.

5. Next, I press each zucchini round into the breadcrumb mixture, making sure the coating sticks well.

6. I arrange the coated slices in a single layer on the prepared baking sheet.

7. I bake them for about 20 to 25 minutes, flipping halfway through, until they’re golden and crispy.

8. I let them cool slightly before serving — they’re best enjoyed warm and fresh.

Servings and timing

This recipe makes about 4 servings as a side dish or appetizer. It takes approximately 10 minutes to prep and 20 to 25 minutes to bake, so it’s ready in under 40 minutes from start to finish.

Variations

Sometimes I like to add a little kick by mixing in some cayenne pepper or smoked paprika into the breadcrumb mixture. For a different flavor twist, I swap the parmesan with a mix of Italian cheeses or add some chopped fresh herbs like parsley or thyme. If I’m avoiding gluten, I use almond flour or gluten-free breadcrumbs instead.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat and keep them crispy, I use an oven or air fryer at 375°F (190°C) for about 5 to 7 minutes. I avoid using the microwave since it makes them soggy.

FAQs

How do I keep the zucchini from getting soggy?

I make sure to slice the zucchini evenly and coat them well in the breadcrumb mixture. Also, baking at a high temperature helps keep them crisp.

Can I make this recipe in an air fryer?

Yes, I often make these in the air fryer at 400°F (200°C) for 8 to 10 minutes, flipping halfway. It’s a great method for extra crispiness.

Do I need to peel the zucchini first?

No, I keep the peel on. It adds texture and holds the slices together well during baking.

Can I use frozen zucchini?

I don’t recommend using frozen zucchini for this recipe as it holds too much moisture and doesn’t crisp up well.

What dipping sauces go well with this?

I love dipping them in marinara sauce, ranch, or even garlic aioli for extra flavor.

Conclusion

Crispy Baked Parmesan Zucchini is a tasty and wholesome recipe that brings out the best in fresh zucchini. It’s easy to make, full of flavor, and always a hit at the table. Whether I’m serving it as a healthy snack or a side dish, it never lasts long once it’s out of the oven.

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