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Ultimate Crispy Baked Parmesan Zucchini Rounds

A close-up of golden brown, crispy baked parmesan zucchini slices piled high in a light-colored bowl.
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Make this easy baked Parmesan zucchini recipe for a quick, crispy, and cheesy side dish perfect for weeknights or as a healthy appetizer.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly coat it with cooking spray.
  2. Wash the zucchini and trim the ends. Slice the zucchini into rounds about 1/4 inch thick. You can also cut them into sticks if you prefer.
  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 grated Parmesan cheese, panko breadcrumbs, and garlic powder.
  6. Dip each zucchini slice first into the flour mixture, shaking off any excess.
  7. Next, dip the floured zucchini into the egg wash, letting any excess drip off.
  8. Finally, press the zucchini firmly into the Parmesan mixture to coat both sides well.
  9. Place the coated zucchini rounds in a single layer on the prepared baking sheet. Do not let them touch.
  10. Lightly spray the tops of the coated zucchini with cooking spray to help them brown and crisp up.
  11. Bake for 10 minutes. Carefully flip each round over. Spray the second side lightly with cooking spray.
  12. Bake for another 8 to 10 minutes, or until the zucchini is tender and the coating is golden brown and crispy.
  13. Remove from the oven and serve immediately as your simple weeknight side dish or healthy zucchini appetizer.

Notes

  • To get the crispiest baked zucchini, make sure your zucchini slices are not too thick and that you press the coating on firmly.
  • If you want a low-carb zucchini side, substitute the flour with almond flour and use only Parmesan cheese (no breadcrumbs).
  • This recipe works well as a keto friendly zucchini snack if you skip the breadcrumbs entirely.

Nutrition

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