Description

How to make crispy baked Parmesan zucchini with fresh herbs, garlic, and a hint of spice that’s a healthy, crowd-pleasing side for your holiday table.

Ingredients

Scale

Main Components:
2 pounds (about 4 medium) zucchini, trimmed and sliced 1/4-inch thick
1 cup grated Parmesan cheese
1 cup Panko breadcrumbs
1/4 cup olive oil
1 large egg, beaten
1/4 cup all-purpose flour
Flavor Builders:
2 teaspoons garlic powder
1 teaspoon dried Italian seasoning
2 tablespoons fresh parsley, chopped
1/2 teaspoon red pepper flakes
Seasonings:
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Finishing Touch:
Lemon wedges, for serving

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Instructions

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!

Notes

To prevent soggy zucchini, pre-salt slices for 10 minutes, pat dry, and never overcrowd baking sheets.

Store cooled Baked Parmesan Zucchini in an airtight container in the refrigerator for up to 3-4 days.

Regular breadcrumbs can be used, but Panko provides superior crispness; toast them lightly first.

Serve immediately while warm for optimal crispness, garnished with fresh parsley and lemon juice.

Prep zucchini slices and breading mixture a day ahead, storing separately; assemble and bake just before serving.

**Allergy Information:** Dairy, Eggs, Gluten