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A stack of golden brown, crispy baked zucchini slices coated in panko and Parmesan, topped with fresh herbs.

Crispy Zucchini

Crunchy, golden zucchini rounds coated in a flavorful Parmesan–panko crust. Oven-baked for a lighter, irresistibly crispy snack or side dish!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Crispy Zucchini
  • 3 medium zucchinis sliced into 1/4-inch rounds
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 1 cup all-purpose flour
  • olive oil spray or 3 tablespoons olive oil for baking

Equipment

  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray or brush with olive oil.
  2. In one bowl add flour; in another beat the eggs; in a third combine panko, Parmesan, garlic powder, paprika, oregano, salt, and pepper.
  3. Dip each zucchini slice into the flour, then eggs, then press into the breadcrumb mixture to coat.
  4. Arrange coated zucchini slices on the prepared baking sheet in a single layer.
  5. Lightly spray or drizzle olive oil over the tops for extra crispiness.
  6. Bake for 18–22 minutes, flipping halfway, until golden and crispy.
  7. Serve warm with dipping sauce such as garlic yogurt dip or marinara.

Notes

For ultra-crispy zucchini, let the slices rest on a wire rack for 5 minutes after baking.