Zucchini baking recipes are a brilliant way to turn garden-fresh produce into something crunchy, cheesy, and undeniably satisfying. This crispy baked Parmesan zucchini recipe checks every box—it’s quick, easy, and delivers serious flavor in every bite. With just a handful of pantry staples and 10 minutes of prep, you’ll have a healthy appetizer, snack, or side dish that tastes anything but boring. Whether you’re cooking for a crowd or just yourself, this simple recipe will make you fall in love with baked veggies.
Table of Contents
Why You’ll Love This Recipe
- ✅ Crispy and cheesy without deep frying
- 🧀 Uses simple, wholesome ingredients
- 🕒 Ready in under 40 minutes
- 🥒 A great way to use up fresh zucchini
- 🌿 Customizable with herbs or spice blends
- ❄️ Freezer-friendly for quick snacks later
Ingredients
- 2 medium zucchinis
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp olive oil
- Cooking spray or extra olive oil (for greasing)
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat the Oven
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. - Slice the Zucchini
Wash and dry the zucchinis. Cut them into ¼-inch thick rounds for even baking. - Prepare the Coating
In a medium bowl, combine Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Stir well. - Coat the Zucchini
In another bowl, toss the zucchini slices with olive oil until evenly coated. - Bread the Zucchini
Dip each slice into the Parmesan mixture, pressing to coat both sides fully. Place them in a single layer on your prepared baking sheet. - Bake
Bake for 20–25 minutes or until the edges are golden brown and crispy. - Cool Slightly & Serve
Let the zucchini rounds cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Rest Time: 5 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: ~180 per serving
Nutrition Facts (Approximate per serving)
- Calories: 180
- Fat: 9g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
Tips & Variations
- 🔥 Add a pinch of chili flakes for heat
- 🧀 Swap Parmesan for Pecorino Romano for extra bite
- 🌽 Use cornmeal instead of panko for a Southern-style crust
- 🌈 Try with yellow squash for color variety
- 🥶 Flash freeze and reheat in the oven for a quick snack
FAQs
Can I make these in an air fryer?
Yes! Cook at 400°F for about 10–12 minutes, flipping halfway through.
Can I use regular breadcrumbs?
Yes, though panko gives a crunchier texture.
What dip pairs best with these?
Classic marinara, ranch, or a Greek yogurt herb dip all work well.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Crispy Parmesan Zucchini Rounds
Equipment
- – Sharp knife
- – 2 mixing bowls
- Baking sheet
- – Parchment paper or spray
Ingredients
- – 2 medium zucchinis
- – ½ cup grated Parmesan cheese
- – ½ cup panko breadcrumbs
- – 1 tsp garlic powder
- – 1 tsp Italian seasoning
- – ½ tsp salt
- – ¼ tsp black pepper
- – 2 tbsp olive oil
- – Cooking spray or extra olive oil
- – Optional: parsley for garnish
Instructions
- Preheat oven to 425°F. Line or grease baking sheet.
- Slice zucchini into ¼-inch rounds.
- Mix Parmesan, panko, garlic powder, herbs, salt, and pepper.
- Toss zucchini slices in olive oil.
- Press each slice into breadcrumb mixture to coat.
- Bake 20–25 mins until golden brown.
- Let cool for 5 mins before serving. Garnish if desired.
Notes
– Chili flakes add a nice heat
– Can be air fried at 400°F for 10–12 mins
Conclusion
When it comes to zucchini baking recipes, this crispy Parmesan version is a total game-changer. It’s flavorful, fast, and fits just about any occasion—from a casual appetizer to a satisfying side. If you’ve been looking for a way to make zucchini exciting, this recipe delivers all the crunch and cheesy goodness without any guilt.