Crispy Baked Zucchini

Why You’ll Love This Recipe

This recipe is simple, wholesome, and incredibly satisfying. The outside is crunchy and flavorful, while the inside remains tender. It’s a great way to use up extra zucchini, and the baking method makes it lighter and cleaner than frying. Serve it with your favorite dipping sauce, and it’s sure to be a hit with both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh zucchini
• Eggs
• All-purpose flour
• Panko breadcrumbs or regular breadcrumbs
• Grated Parmesan cheese
• Garlic powder
• Italian seasoning or dried herbs
• Salt
• Black pepper
• Olive oil spray or cooking spray

Directions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
2. Slice zucchini into ¼-inch thick rounds.
3. Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
4. Dip each zucchini slice into the flour, then the egg, then coat with the breadcrumb mixture.
5. Place the coated slices on the prepared baking sheet in a single layer.
6. Lightly spray the tops with olive oil or cooking spray.
7. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
8. Serve hot with marinara, ranch, or your favorite dip.

Servings and timing

This recipe makes about 4 servings. Prep time is 15 minutes, and baking takes 20–25 minutes. Total time: approximately 40 minutes.

Variations

• Use almond flour and dairy-free cheese for a gluten-free, dairy-free version.
• Add cayenne pepper or smoked paprika for a spicy twist.
• Slice zucchini lengthwise into sticks for zucchini fries.
• Replace breadcrumbs with crushed pork rinds for a low-carb option.
• Use an air fryer for extra crispiness with shorter cooking time.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F (190°C) for 5–8 minutes or air fry for 3–5 minutes until crispy. Avoid microwaving, as it may make the zucchini soggy. These are best enjoyed fresh.

FAQs

Can I make crispy zucchini without breadcrumbs?

Yes, you can use crushed crackers, almond flour, or cornmeal as a substitute for breadcrumbs.

How do I keep baked zucchini from getting soggy?

Make sure to slice evenly, avoid overcrowding the baking sheet, and bake at a high temperature for crispiness.

Can I use frozen zucchini?

Fresh zucchini is best. Frozen zucchini releases more moisture, which may result in a soggy texture.

What dipping sauces go well with crispy zucchini?

Marinara, ranch, garlic aioli, tzatziki, or spicy mayo are all great options.

Can I make these in an air fryer?

Yes, cook at 400°F (200°C) for 8–10 minutes, flipping halfway through for even crisping.

What’s the best way to cut zucchini for this recipe?

Slicing into ¼-inch thick rounds works best for uniform baking and crispiness.

Can I prepare these ahead of time?

You can bread the zucchini in advance and refrigerate for up to 4 hours before baking. Bake just before serving.

Are these gluten-free?

Not as written, but they can be made gluten-free by using gluten-free flour and breadcrumbs.

Can I freeze baked zucchini?

Freezing is not recommended as the texture will soften upon reheating.

How do I make them extra crispy?

Use panko breadcrumbs, spray generously with oil, and bake at high heat. You can also broil them for 1–2 minutes at the end.

Conclusion

Crispy baked zucchini is a tasty and healthier alternative to fried snacks. With a golden crust and tender center, these zucchini rounds are the perfect side or appetizer. Easy to make and endlessly adaptable, this recipe is a great way to enjoy fresh zucchini all season long.

Crispy Baked Zucchini

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Golden, crispy baked zucchini rounds coated in Parmesan and breadcrumbs. A healthier alternative to fried zucchini, perfect as a snack, appetizer, or side dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 medium fresh zucchini
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning or dried herbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil spray or cooking spray

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or grease lightly.
2. Slice zucchini into 1/4-inch thick rounds.
3. Prepare three bowls: flour in one, beaten eggs in another, breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, salt, and pepper in the third.
4. Coat each zucchini slice in flour, dip in egg, then press into breadcrumb mixture.
5. Arrange coated zucchini on baking sheet in a single layer.
6. Lightly spray tops with olive oil spray.
7. Bake 20–25 minutes, flipping halfway, until golden and crispy.
8. Serve hot with marinara, ranch, or your favorite dip.

Notes

• Use panko breadcrumbs for maximum crispiness.
• Don’t overcrowd the baking sheet—leave space for air circulation.
• These are best served immediately for the crunchiest texture.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 190
• Sugar: 3g
• Sodium: 430mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 70mg