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- 2 medium zucchinis, sliced - 1 cup breadcrumbs (panko preferred) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 large eggs, beaten - Cooking spray or olive oil for greasing Crispy Baked Parmesan Zucchini needs fresh ingredients for the best taste. Start with 2 medium zucchinis. Slice them into 1/4-inch rounds for even cooking. I prefer panko breadcrumbs for a crunchier bite, so use 1 cup of those. Grated Parmesan cheese adds a rich flavor, so don’t skip the 1/2 cup. For seasoning, you’ll want garlic powder, dried oregano, salt, and black pepper. Each spice adds depth and enhances the zucchini's natural taste. Use 1 teaspoon of garlic powder and oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Finally, you need 2 large eggs, beaten, to help the coating stick. A bit of cooking spray or olive oil greases the pan and helps everything crisp up nicely. Gather these ingredients, and you’re ready to make a tasty and healthy snack! {{ingredient_image_1}} Start by setting your oven to 425°F (220°C). This high heat makes the zucchini crispy. Next, line a baking sheet with parchment paper. This step is crucial. It keeps your zucchini from sticking and makes cleanup easy. In a shallow bowl, mix 1 cup of breadcrumbs with 1/2 cup of grated Parmesan cheese. Add 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir it well to combine all the flavors. This mixture gives a savory crunch to the zucchini. Take each zucchini slice and dip it into 2 beaten eggs. Let any extra egg drip off. Then, coat the slice in the breadcrumb mixture. Press gently to make sure it sticks well. This technique helps create a thick, crispy layer on the zucchini. Place the coated zucchini slices on the baking sheet in a single layer. Bake them for 20-25 minutes. Turn them halfway through to ensure they crisp evenly. They should turn golden brown and crunchy. After baking, let them cool slightly before serving. To get that perfect crunch, I recommend using panko breadcrumbs. They have a light and airy texture, giving your zucchini a nice bite. If you can’t find panko, regular breadcrumbs will work, but they won't be as crispy. Oil is key for crispiness. Lightly spray the zucchini with cooking spray or drizzle a bit of olive oil on top. This helps the breadcrumbs brown and crisp up nicely in the oven. You can play with flavors by adding more spices. Consider smoked paprika or Italian seasoning for a twist. These spices add depth and excitement to your zucchini. For a complete dish, pair your crispy zucchini with a fresh dip like tzatziki or a zesty salsa. These will complement the flavors and add a fun element to your snack. Presentation adds to your meal's appeal. Serve the crispy zucchini on a nice platter. Add a wedge of lemon for a pop of color. A drizzle of balsamic reduction can elevate the dish visually and tastefully. These small details make your snack look gourmet and inviting. Enjoy this dish as a side or a delightful snack any time! Pro Tips Use Fresh Zucchini: For the best flavor and texture, choose firm zucchinis that are free from blemishes. Panko Breadcrumbs for Extra Crunch: Opt for panko breadcrumbs instead of regular ones to achieve an unparalleled crispy texture. Adjust Seasoning to Taste: Feel free to experiment with spices like paprika or cayenne for an extra kick of flavor. Make Ahead and Reheat: You can prepare the zucchini slices in advance and reheat them in the oven for a quick snack or side dish. {{image_2}} You can change the cheese to create new tastes. Try using mozzarella or cheddar instead of Parmesan. Both cheeses melt well and add a nice stretch. Mixing different cheeses can give your zucchini even more flavor depth. For example, blend Parmesan with some mozzarella for a creamy bite. The options are endless! Zucchini is great, but you can switch it up. Eggplant or yellow squash makes fantastic substitutes. Just keep in mind that these veggies may need a little change in cook time. Eggplant may take a bit longer since it is denser. Yellow squash may cook faster, so keep an eye on them! If you need a gluten-free option, you can still enjoy this dish. Use gluten-free breadcrumbs instead of regular ones. These work just as well and keep the crunch. Make sure to double-check your seasonings and eggs for any hidden gluten. This way, everyone can enjoy a crispy baked treat! To keep your crispy baked Parmesan zucchini fresh, place it in an airtight container. Make sure to refrigerate it within two hours of baking. This will prevent bacteria growth and keep your snack safe to eat. Use a container that allows some air circulation if you want to keep some crispiness. A wire rack works well for this. To maintain the texture, the best method is to use the oven. Preheat your oven to 350°F (175°C). Place the zucchini on a baking sheet and heat for about 10 minutes. This will help them crisp up again. If you're in a hurry, you can use the microwave. However, this method might make them soft. Heat in short bursts of 30 seconds until warm. You can freeze crispy baked zucchini, but it may lose some crispiness. To prepare for freezing, let the zucchini cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. When ready to eat, thaw in the fridge overnight. Reheat in the oven for best results. You can tell when crispy baked zucchini is done by checking its color and texture. Look for a golden brown color and a crispy exterior. Use a fork to poke a slice; it should feel firm, not soft. If it is golden and crispy, it is ready to eat! Yes, you can prepare the zucchini ahead of time. Coat the slices in the breadcrumb mixture and place them on a baking sheet. Cover and store in the fridge for up to 24 hours. Bake them when you are ready for a tasty snack! Absolutely! An air fryer is a great way to make crispy baked zucchini. Set your air fryer to 400°F (200°C). Cook the zucchini for about 10-12 minutes, flipping halfway through. This method gives you a nice crunch without using too much oil. Some great dipping sauces for baked zucchini include marinara sauce, ranch dressing, or garlic aioli. You can also try a spicy sriracha mayo for a kick. These dips enhance the flavor and make the zucchini even more fun to eat! This blog post shared a simple recipe for crispy baked zucchini. You learned about the key ingredients, from fresh zucchini to spices and cheese. I walked you through each step in the cooking process, including handy tips for perfecting texture and flavor. You also discovered variations and storage tips. Embracing these insights will help you create tasty dishes effortlessly. Enjoy your cooking journey, and remember to experiment with your own twists!

Crispy Baked Parmesan Zucchini

A delicious and crunchy side dish made with zucchini, breadcrumbs, and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 medium zucchinis, sliced into 1/4-inch rounds
  • 1 cup breadcrumbs (preferably panko for extra crunch)
  • 1 2 grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 2 salt
  • 1 4 black pepper
  • 2 large eggs, beaten
  • 1 spray Cooking spray or olive oil for greasing

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and black pepper. Mix well to combine.
  • In another bowl, beat the eggs until frothy.
  • Dip each zucchini slice first into the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.
  • Arrange the coated zucchini slices in a single layer on the prepared baking sheet.
  • Lightly spray the tops of the zucchini with cooking spray or drizzle a small amount of olive oil to help them crisp up.
  • Bake in the preheated oven for about 20-25 minutes, turning halfway through, until golden brown and crispy on the outside.
  • Once baked, remove from the oven and let them cool slightly before serving.

Notes

Serve on a platter with a wedge of lemon for a pop of color and a drizzle of balsamic reduction for an elegant touch.
Keyword baked, parmesan, snack, vegetable, zucchini