Golden, crispy zucchini slices coated with Parmesan and seasoned breadcrumbs. They make an easy appetizer, side dish, or healthy snack.
Ingredients
For the Zucchini
- 2 medium zucchini, about 500–600 g
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
Crispy Parmesan Coating
- ¾ cup (75 g) finely grated Parmesan cheese
- ½ cup (55 g) breadcrumbs or panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
For Dipping
- 2 large eggs
- 1 tablespoon milk or water
For Baking
- Olive oil spray or about 1 tablespoon olive oil
FULL RECIPE
1. Prepare the Zucchini
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper and lightly spray with olive oil.
Wash and dry the zucchini thoroughly.
Cut into rounds about ¼-inch (6 mm) thick.
Try to keep the slices similar in thickness so they cook evenly.
2. Remove Excess Moisture
Place the zucchini slices on a plate or baking sheet.
Sprinkle lightly with ½ teaspoon salt and let them sit for about 10 minutes.
Pat them very well with paper towels.
This step is important because zucchini contains a lot of water. Removing excess moisture helps the coating become crisp instead of soggy.
3. Prepare the Egg Mixture
In a shallow bowl, whisk together:
- 2 eggs
- 1 tablespoon milk or water
Whisk until smooth.
4. Prepare the Parmesan Coating
In another shallow bowl, combine:
- Parmesan
- Breadcrumbs
- Garlic powder
- Italian seasoning
- Paprika
- Black pepper
Mix thoroughly.
5. Coat the Zucchini
Dip each zucchini round into the egg mixture.
Allow the excess egg to drip off.
Then press both sides into the Parmesan-breadcrumb mixture.
Gently press the coating onto the zucchini so it sticks well.
Place each coated round on the prepared baking sheet.
Don’t overlap the slices.
6. Bake
Lightly spray the tops with olive oil.
Bake at 425°F (220°C) for 12 minutes.
Carefully flip each zucchini round.
Spray lightly again with olive oil.
Return to the oven and bake for another 8–12 minutes, until the coating is:
- Golden brown
- Crisp
- Parmesan is melted
- Zucchini is tender
For extra browning, you can place them under the broiler for 1–2 minutes, watching closely.
7. Serve
Remove from the oven and let them cool for 2–3 minutes.
Serve immediately while crispy.
They’re delicious with:
- Marinara sauce
- Garlic yogurt dip
- Ranch dressing
- Tzatziki
- Lemon-garlic dip
A little fresh parsley and extra Parmesan on top makes a great finish.
AIR FRYER METHOD
You can also make these in an air fryer.
Temperature:
400°F (200°C)
Time:
10–14 minutes
Arrange the coated zucchini rounds in a single layer.
Lightly spray with oil.
Air fry for about 6–7 minutes, flip, then cook another 4–7 minutes until golden and crispy.
Work in batches if necessary—don’t overcrowd the basket.
TIPS FOR EXTRA CRISPY ZUCCHINI
Dry the zucchini well: This is one of the most important steps.
Use panko: Panko gives a crunchier coating than regular breadcrumbs.
Use finely grated Parmesan: It adheres better to the zucchini.
Don’t overcrowd the pan: Space allows hot air to circulate around each piece.
Serve immediately: Zucchini naturally releases moisture as it sits, so these are crispiest right after cooking.
RECIPE Q&A
Q: Can I use regular breadcrumbs?
Yes. Panko gives more crunch, but regular breadcrumbs work perfectly.
Q: Can I make these without eggs?
Yes. You can use a thin coating of plain Greek yogurt or another suitable binder, although the texture will be slightly different.
Q: Why did my zucchini turn soggy?
The zucchini may have retained too much moisture, or the slices may have been crowded. Pat them dry thoroughly and leave space between pieces.
Q: Can I use yellow squash?
Yes. Yellow squash can be prepared using the same method.
Q: Can I prepare them ahead of time?
You can slice and coat them shortly before cooking, but for maximum crispiness, bake or air-fry them just before serving.
Q: Can I freeze them?
They can be frozen after cooking, although the texture is best when freshly made. Reheat in an oven or air fryer rather than a microwave.
Approximate Nutrition
Per serving, assuming 4 servings:
- Calories: ~220 kcal
- Protein: ~13 g
- Carbohydrates: ~15 g
- Fat: ~11 g
- Fiber: ~2 g
Nutrition is approximate and depends on the exact Parmesan, breadcrumbs, and oil used.