Crispy Baked Zucchini
Golden, crispy baked zucchini rounds coated in Parmesan and breadcrumbs. A healthier alternative to fried zucchini, perfect as a snack, appetizer, or side dish.
- 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
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or grease lightly.
- Slice zucchini into 1/4-inch thick rounds.
- Prepare three bowls: flour in one, beaten eggs in another, breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, salt, and pepper in the third.
- Coat each zucchini slice in flour, dip in egg, then press into breadcrumb mixture.
- Arrange coated zucchini on baking sheet in a single layer.
- Lightly spray tops with olive oil spray.
- Bake 20–25 minutes, flipping halfway, until golden and crispy.
- 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
Find it online: https://thefamilycooking.com/crispy-baked-zucchini/
