Ingredients for Baked Parmesan Zucchini

• 2 pounds (about 4 medium) zucchini, trimmed and sliced 1/4-inch thick: The essential star of this healthy holiday side. Choose firm, blemish-free zucchini for the best texture and crispy results.
• 1 cup grated Parmesan cheese: Provides salty, nutty flavor and a crucial crispy coating. Use freshly grated for superior taste and melt.
• 1 cup Panko breadcrumbs: The foundation for that irresistible crispy texture. Panko ensures a lighter, crunchier crust than regular breadcrumbs.
• 1/4 cup olive oil: Acts as a binder and helps achieve a golden, crispy finish. Use good quality extra virgin olive oil for best flavor.
• 1 large egg, beaten: Serves as the binder, helping the breading adhere perfectly to the zucchini. Ensure it’s beaten well for even coating.
• 1/4 cup all-purpose flour: Creates a thin base layer, ensuring the egg and breading stick beautifully. A light dusting is all you need.
• 2 teaspoons garlic powder: Adds a warm, savory depth that’s a classic pairing with zucchini. Don’t confuse with garlic salt for proper seasoning control.
• 1 teaspoon dried Italian seasoning: A blend of herbs offering aromatic complexity to the dish. It’s an easy way to build robust flavor.
• 2 tablespoons fresh parsley, chopped: Provides a vibrant, fresh herbaceous note and beautiful color. Stir into the breading or use as a garnish.
• 1/2 teaspoon red pepper flakes: Offers a subtle hint of warmth and gentle spice. Adjust to your preference for a little extra kick.
• 1 teaspoon Kosher salt: An essential seasoning to enhance all the flavors in the dish. Adjust to taste, especially after grating Parmesan.
• 1/2 teaspoon freshly ground black pepper: Adds a pungent, earthy warmth that complements the other spices. Freshly ground offers the best aroma.
• Lemon wedges, for serving: Offers a bright, zesty finish that cuts through the richness. A squeeze of fresh lemon truly elevates the flavors.

How to Make Baked Parmesan Zucchini

Prep Zucchini:

Start by preheating your oven to 400°F (200°C) and lining two baking sheets. Trim and slice your zucchini into 1/4-inch thick rounds. This even slicing ensures uniform cooking for your delicious Baked Parmesan Zucchini.

Mix Coating:

In a shallow dish, combine Panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Stir well to ensure all ingredients are evenly distributed, creating your flavorful coating for the zucchini.

Dredge Zucchini:

Set up three dredging stations: one with flour, one with the beaten egg, and one with the Panko mixture. Dip each zucchini slice first in flour, then egg, then coat thoroughly with the Panko mixture for crispy Baked Parmesan Zucchini.

Arrange Zucchini:

Carefully arrange the coated zucchini slices in a single layer on your prepared baking sheets. Ensure there is no overlapping, as this helps prevent sogginess. Drizzle lightly with olive oil over all the arranged slices.

Bake Zucchini:

Place the baking sheets into your preheated oven. Bake for 10 minutes, then carefully flip each zucchini slice. Continue baking for another 10-15 minutes until the Baked Parmesan Zucchini is golden brown and perfectly crispy.

Garnish & Serve:

Once golden and tender-crisp, remove the Baked Parmesan Zucchini from the oven. Garnish generously with fresh chopped parsley and a bright squeeze of fresh lemon juice. Serve immediately for the best flavor and texture!

How to Store Baked Parmesan Zucchini

To store leftover Baked Parmesan Zucchini, allow it to cool completely before placing in an **airtight** container. **Refrigerate** for up to 3-4 days. If not properly sealed, the zucchini becomes soggy and loses its crispness, a mistake I’ve made too often. Discard if you notice mold or an off smell; it’s no longer **fresh**.

You can prep the zucchini slices and breading mixture a day in advance, storing separately. Assemble and bake just before serving. For reheating, spread on a baking sheet and warm in a 350°F oven until crisp.

What to Serve with Baked Parmesan Zucchini

Serve your Easy Baked Parmesan Zucchini immediately while warm for the best crispy texture. For holiday tables, arrange them artfully on a platter and garnish with fresh parsley and lemon wedges for a vibrant presentation. They pair perfectly with roast turkey, grilled chicken, or even a light white wine. Enjoy this versatile side dish.

My favorite way to serve this dish is as a light appetizer. The zesty lemon and garlicky Parmesan flavors pair perfectly with a simple marinara, making it an incredibly satisfying bite. Everyone will enjoy this delicious starter.

Frequently Asked Questions

→ How do I prevent my Easy Baked Parmesan Zucchini from becoming soggy?

To prevent soggy zucchini, ensure you don’t overcrowd the baking sheets; slices will steam instead of crisping. Also, pre-salt the zucchini for 10 minutes and pat it dry to draw out excess moisture before coating. I learned this the hard way!

→ Can I use regular breadcrumbs instead of Panko for this Baked Parmesan Zucchini?

Yes, you can use regular breadcrumbs, but Panko offers superior crispness and a lighter texture. If using regular, toast them lightly first for a deeper flavor. I’ve tried both, and Panko truly makes a difference.

→ Can I prep or freeze Easy Baked Parmesan Zucchini ahead for a holiday meal?

You can definitely prep the zucchini slices and the breading mixture a day in advance, storing them separately. However, I don’t recommend freezing the baked zucchini, as it tends to become very soggy upon thawing and reheating.

→ How do I make Baked Parmesan Zucchini gluten-free or dairy-free for dietary needs?

To make it gluten-free, use gluten-free flour and Panko breadcrumbs. For dairy-free, substitute the Parmesan with a plant-based grated cheese alternative. I’ve found that these substitutions work well for delicious results.

→ How long do Baked Parmesan Zucchini leftovers last in the refrigerator?

Baked Parmesan Zucchini leftovers will last up to 3-4 days in an airtight container in the refrigerator. Reheat them in a 350°F oven to regain some crispness, as they can soften over time. I always make sure they’re sealed well!