Crispy Baked Parmesan Zucchini

$To make crispy baked Parmesan zucchini, gather these ingredients: - 3 medium zucchinis, sliced into ½-inch thick rounds - 1 cup breadcrumbs (panko for extra crunch) - ½ cup grated Parmesan cheese - 2 teaspoons garlic powder - 1 teaspoon Italian seasoning - ½ teaspoon salt - ¼ teaspoon black pepper - 2 large eggs, beaten - Olive oil spray You can add more flavor to your zucchini with these options: - A pinch of red pepper flakes for heat - Fresh herbs like thyme or rosemary for freshness - A squeeze of lemon for brightness - Other cheeses like mozzarella or cheddar for variety To prepare this dish, you will need: - A sharp knife for slicing the zucchini - Two shallow bowls for the egg and breadcrumb mixtures - A baking sheet lined with parchment paper - A spatula for flipping the zucchini slices - An oven for baking, set at 425°F (220°C) {{ingredient_image_1}} To start, gather your ingredients. You need three medium zucchinis, breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, black pepper, and eggs. Slice the zucchinis into ½-inch thick rounds. This size helps them cook evenly and become crispy. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. This step saves time when washing up later. In a shallow bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Stir until everything is well combined. In another bowl, beat the two large eggs. Set both bowls aside for the next steps. Now, it's time to coat the zucchini slices. Dip each slice into the beaten eggs first. Let any excess egg drip off. Then, place the slice into the breadcrumb mixture. Press down lightly to help the crumbs stick. This step is key for a good crunch. Arrange the coated zucchini slices on the baking sheet in a single layer. Make sure they do not overlap. This helps them cook evenly. Lightly spray the tops with olive oil. This will help them get crispy during baking. Bake the zucchini in the preheated oven for 20-25 minutes. Flip the slices halfway through to ensure both sides get golden and crispy. Keep an eye on them as they bake. You want that perfect golden color. To get the best crispiness, follow these tips. Use panko breadcrumbs instead of regular ones. They add extra crunch. Make sure your oven is fully preheated before you bake. This helps the zucchini cook evenly. Don’t skip the olive oil spray. It’s essential for crispiness. If you want even more crunch, you can broil the zucchini for the last few minutes. Just watch them closely so they don’t burn. Enjoy your crispy baked Parmesan zucchini with a side of marinara sauce for dipping. Choose firm zucchinis that feel heavy. Look for smooth skin with no soft spots. The color should be bright green. Smaller zucchinis are often sweeter and more tender. Baking at a high temperature, like 425°F, is key. This helps the zucchini slices crisp up nicely. Use panko breadcrumbs for extra crunch. Make sure to space the slices out on the baking sheet. This allows air to circulate and keeps them from steaming. You can change the spices to suit your taste. Try adding smoked paprika for a hint of smokiness. If you like heat, sprinkle in some red pepper flakes. You can also mix in herbs like thyme or basil for a fresh twist. Pair the crispy zucchini with marinara or a yogurt dip to add even more flavor. Pro Tips Use Fresh Zucchini: Choose firm, unblemished zucchinis for the best texture and flavor. Experiment with Seasonings: Feel free to add your favorite herbs and spices to the breadcrumb mixture for a personalized touch. Ensure Even Cooking: Make sure to arrange the zucchini slices in a single layer without overlapping to achieve maximum crispiness. Serve Immediately: For the best taste and texture, serve the zucchini slices right out of the oven while they're still hot and crispy. {{image_2}} You can make this dish gluten-free with just a few swaps. Use gluten-free breadcrumbs instead of regular ones. Panko works well, too, if it's gluten-free. Check the label to be sure. This change keeps the crunch while keeping it safe for those who can't have gluten. For a low-carb version, skip the breadcrumbs entirely. Instead, coat the zucchini slices in almond flour or crushed pork rinds. Both options give a nice crunch and fit perfectly into a low-carb diet. You still get that yummy taste without the carbs! To make your baked zucchini even more fun, try adding toppings. A sprinkle of red pepper flakes can add a spicy kick. You could also add some fresh herbs like basil or oregano on top. For dips, marinara sauce is classic, but ranch dressing or a yogurt dip works too. Get creative and find your favorite combination! To keep your crispy baked Parmesan zucchini fresh, let it cool down first. Place the zucchini in an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Just remember, the longer you store it, the less crispy it will be. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the zucchini on a baking sheet. Heat them for about 10 to 15 minutes. This will help restore some of that crispy texture. You can also use an air fryer if you have one. It works great for reheating and keeps them nice and crunchy. If you want to freeze your crispy baked zucchini, it's best to freeze them right after baking. Arrange the zucchini slices on a baking sheet in a single layer. Freeze them for about an hour until firm. Then, transfer the slices to a freezer bag. Remove as much air as possible before sealing. They can last in the freezer for up to three months. When you’re ready to eat, bake them straight from the freezer! Just add a few extra minutes to the cooking time. To keep your zucchini crispy, follow a few tips. First, slice the zucchini into even rounds, about ½-inch thick. This helps all pieces cook the same. Second, use panko breadcrumbs. They provide extra crunch. Third, spray the zucchini lightly with olive oil before baking. This helps the coating crisp up. Lastly, bake them on a parchment-lined sheet in a single layer. Avoid crowding them to allow air to circulate. Flip them halfway through for even browning. Yes, you can use different cheeses! While Parmesan gives a great flavor, you can try others. Mozzarella melts well and adds a nice stretch. Cheddar gives a sharper taste. You could also mix cheeses for a unique flavor. Just remember to adjust the amount if you choose a cheese that melts more. You can store baked zucchini in the fridge for about 3 to 4 days. Make sure to place them in an airtight container. This keeps them fresh and prevents them from getting soggy. If you want to keep them longer, consider freezing. Yes, you can make this recipe ahead of time! Prepare the zucchini slices and coat them with the breadcrumb mixture. Place them on a baking sheet and cover with plastic wrap. You can store them in the fridge for up to 24 hours. When ready, just bake them as usual. This saves time and lets you enjoy crispy zucchini whenever you want! Crispy baked Parmesan zucchini is a tasty dish that is easy to make. We covered the ingredients you need, plus tips to pick the best zucchini. I shared step-by-step instructions for perfect baking, along with ways to customize flavors. Remember, you can store and reheat leftovers safely. These tips will help you enjoy this dish at its best. I hope you try this recipe and make it your own. Enjoy the crunch and flavors in every bite!$

Crispy Baked Parmesan Zucchini

Deliciously crispy zucchini slices coated in a flavorful Parmesan breadcrumb mixture, baked to perfection.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

3 medium zucchinis, sliced into ½-inch thick rounds
1 cup breadcrumbs (panko for extra crunch)
0.5 cup grated Parmesan cheese
2 teaspoons garlic powder
1 teaspoon Italian seasoning
0.5 teaspoon salt
0.25 teaspoon black pepper
2 large eggs, beaten
1 spray olive oil

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
In a shallow bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix well until all ingredients are evenly distributed.
In another bowl, beat the eggs until well mixed.
Dip each zucchini slice firstly into the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing lightly to ensure coating sticks.
Place the coated zucchini slices on the prepared baking sheet in a single layer. Spray the tops lightly with olive oil to help them become crispy during baking.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the zucchini slices are golden and crispy.
Remove from the oven and let cool slightly before serving.

Notes

Arrange the crispy zucchini slices on a serving platter with a sprinkle of extra Parmesan on top and a sprinkle of chopped fresh parsley for color. Serve with a side of marinara sauce for dipping!

Keyword appetizer, baked, parmesan, vegetarian, zucchini