Why I Love This Recipe
I love how this recipe transforms zucchini into something crispy and savory without frying. The oven does all the work, and the Parmesan adds a salty, cheesy crunch that pairs perfectly with the mild zucchini. It’s quick to prepare, budget-friendly, and versatile enough to serve alongside just about any main course.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 medium zucchinis, cut into ¼-inch thick slices or sticks
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2 tablespoons olive oil
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½ teaspoon garlic powder
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½ teaspoon Italian seasoning
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Salt and pepper to taste
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½ cup grated Parmesan cheese
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½ cup breadcrumbs (optional, for extra crunch)
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Fresh parsley, chopped (for garnish)
Directions
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I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, I toss the zucchini with olive oil, garlic powder, Italian seasoning, salt, and pepper.
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In a separate shallow dish, I mix the Parmesan cheese and breadcrumbs (if using).
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I press each zucchini slice lightly into the Parmesan mixture to coat one side, then place it on the baking sheet in a single layer.
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I bake for 20–25 minutes, flipping halfway through, until the zucchini is tender and the Parmesan coating is golden and crispy.
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I garnish with fresh parsley before serving.
Servings and Timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 20–25 minutes to bake, so I can have it ready in about 30–35 minutes.
Variations
Sometimes I skip the breadcrumbs for a low-carb version that’s just zucchini and Parmesan. For extra flavor, I add a pinch of smoked paprika or cayenne pepper to the seasoning mix. If I want a cheesy pull, I sprinkle a little shredded mozzarella over the zucchini during the last 5 minutes of baking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the oven or air fryer at 375°F (190°C) for 5–7 minutes to crisp them back up. I avoid microwaving since it makes them soft.
FAQs
How do I keep zucchini from getting soggy?
I make sure to slice them evenly, avoid overcrowding the pan, and bake at a high temperature so they caramelize instead of steaming.
Can I use yellow squash instead?
Yes, yellow squash works just as well, or I mix both for a colorful platter.
Do I need to peel zucchini?
No, I leave the skin on—it helps the zucchini hold its shape and adds texture.
Can I make these in the air fryer?
Yes, I cook them at 400°F (200°C) for about 10–12 minutes, shaking halfway through, until crispy.
What dipping sauces go well with this recipe?
I like serving them with marinara sauce, ranch dressing, or garlic aioli for extra flavor.
Conclusion
Crispy baked Parmesan zucchini is a delicious, easy way to enjoy a classic summer vegetable. I love its golden crunch, savory Parmesan flavor, and how quickly it comes together. Whether I serve it as a side, snack, or appetizer, it’s always a hit and a tasty way to get more veggies on the table.
PrintCrispy Baked Parmesan Zucchini Recipe
These oven-baked zucchini rounds are coated in Parmesan and roasted to golden perfection. A deliciously easy side or healthy snack!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish / Snack / Appetizer
- Method: Baking / Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 medium zucchinis, sliced into ¼-inch rounds
2 tablespoons olive oil
½ cup grated Parmesan cheese
¼ cup breadcrumbs (use gluten-free if needed)
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and black pepper, to taste
Optional: fresh parsley or marinara sauce for serving
Instructions
Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Prep Zucchini:
In a large bowl, toss zucchini slices with olive oil until evenly coated.
Make Coating:
In a small bowl, combine Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Coat & Arrange:
Press each zucchini slice into the Parmesan mixture to coat both sides. Place in a single layer on the prepared baking sheet.
Bake:
Bake for 18–22 minutes, flipping halfway, until golden and crispy. Broil the last 1–2 minutes if extra crispiness is desired.
Serve:
Serve warm, optionally garnished with fresh parsley or with a side of marinara sauce.
Notes
Use freshly grated Parmesan for the best texture and flavor.
Swap breadcrumbs with crushed pork rinds or almond flour for a keto-friendly version.
These are best eaten fresh—reheating may soften the crispiness.
Great as a side for grilled meats, pasta, or a healthy appetizer.
