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Ultimate Crispy Baked Parmesan Zucchini Rounds

A stack of golden brown, crispy baked parmesan zucchini slices piled high on a light-colored plate.
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Make easy, crispy baked Parmesan zucchini rounds perfect for a quick side dish or healthy snack. This recipe uses a simple breading method to achieve a cheesy, crunchy exterior in under 30 minutes.

Ingredients

Scale
  • 2 medium zucchini
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • Cooking spray

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
  2. Wash and trim the ends of the zucchini. Slice the zucchini into rounds about 1/4 inch thick.
  3. Set up a dredging station with three shallow bowls. In the first bowl, whisk the egg and water together.
  4. In the second bowl, mix the flour, salt, and pepper.
  5. In the third bowl, combine the Panko breadcrumbs, Parmesan cheese, and garlic powder.
  6. Dip each zucchini round first into the flour mixture, shaking off excess.
  7. Next, dip the floured round into the egg wash, letting excess drip off.
  8. Finally, press the round firmly into the Parmesan-breadcrumb mixture to coat both sides completely.
  9. Place the coated zucchini rounds in a single layer on the prepared baking sheet. Do not overlap them.
  10. Lightly spray the tops of the zucchini rounds with cooking spray to help them brown.
  11. Bake for 12 to 15 minutes, flipping halfway through, until golden brown and crispy. Serve immediately.

Notes

  • For extra crispiness, you can bake the zucchini for 5 minutes, flip, spray again, and then bake until done.
  • If you prefer sticks instead of rounds, cut the zucchini lengthwise into spears before breading.
  • Use Panko breadcrumbs; standard breadcrumbs will not yield the same crispy texture.

Nutrition

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