Description
Crispy Baked Parmesan Zucchini is a healthy, delicious snack featuring fresh zucchini coated in a golden parmesan and breadcrumb crust, baked to crispy perfection. This easy-to-make and guilt-free recipe delivers a crunchy texture and savory flavor, perfect as an appetizer, side dish, or party snack.
Ingredients
Scale
Main Ingredients
- 2 medium fresh zucchinis, washed and sliced into ½ inch sticks or rounds
- ½ cup grated Parmesan cheese
- ¾ cup panko breadcrumbs
- 2 large eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or olive oil, for baking
Optional Spices & Add-Ins
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- Fresh parsley, basil, or oregano for garnish or mixed in breadcrumb coating
Variations
- Cayenne pepper or red chili flakes for a spicy kick (about ¼ teaspoon)
- Gluten-free panko or almond meal as breadcrumb substitute
- Grated pecorino romano or asiago cheese as alternative to Parmesan
- Flax egg substitute and nutritional yeast for vegan option
Instructions
- Prepare the Zucchini: Wash the zucchinis thoroughly and slice them evenly into sticks or rounds approximately half an inch thick to ensure even baking and ideal crispiness.
- Set Up the Breading Station: Arrange three shallow bowls: one with beaten eggs, one with a mixture of grated Parmesan, panko breadcrumbs, salt, pepper, and any optional spices of your choice, and one empty plate to place the coated zucchini pieces.
- Coat the Zucchini: Dip each zucchini piece into the beaten eggs, allowing any excess to drip off, then press carefully into the Parmesan breadcrumb mixture until fully coated. Place coated pieces on the empty plate.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper or lightly spray it with cooking spray or olive oil. Lay the coated zucchini pieces in a single layer with space between them to prevent sticking and promote crispness.
- Bake to Crispy Perfection: Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes, flipping the pieces halfway through baking to ensure even browning on both sides. Remove when the crust is golden and crunchy.
Notes
- Pat zucchini slices dry with paper towels before coating to remove excess moisture and help the crust stick better.
- Use panko breadcrumbs for a lighter and crunchier texture compared to regular breadcrumbs.
- For extra crunch, double coat the zucchini by dipping them again in egg and breadcrumb mixture before baking.
- Do not overcrowd the baking sheet to allow even heat circulation and crispiness.
- Using a wire rack on the baking sheet helps air circulate underneath, making the bottoms crispier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 serving (about ½ cup)
- Calories: 140
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg