Name: Crispy Baked Parmesan Zucchini Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium fresh zucchinis, washed and sliced into ½ inch sticks or rounds; ½ cup grated Parmesan cheese; ¾ cup panko breadcrumbs; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon Italian seasoning; ¼ teaspoon cayenne pepper or red chili flakes (optional for spicy kick); 2 large eggs, beaten; Cooking spray or olive oil, for baking; Fresh parsley, basil, or oregano for garnish or mixed in breadcrumb coating; Gluten-free panko or almond meal as breadcrumb substitute; Grated pecorino romano or asiago cheese as alternative to Parmesan; Flax egg substitute and nutritional yeast for vegan option

Ingredients

2 medium fresh zucchinis, washed and sliced into ½ inch sticks or rounds

½ cup grated Parmesan cheese

¾ cup panko breadcrumbs

2 large eggs, beaten

½ teaspoon salt

¼ teaspoon black pepper

Cooking spray or olive oil, for baking

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon Italian seasoning

Fresh parsley, basil, or oregano for garnish or mixed in breadcrumb coating (optional)

Cayenne pepper or red chili flakes for a spicy kick (about ¼ teaspoon, optional)

Instructions

Step 1: Wash the zucchinis thoroughly and slice them evenly into sticks or rounds about half an inch thick. This ensures even baking and ideal crispiness.

Step 2: Set up your breading station with three shallow bowls: one with beaten eggs, one with a mixture of grated Parmesan, panko breadcrumbs, salt, pepper, garlic powder, paprika, Italian seasoning, and any optional spices, and one empty plate for placing coated zucchini.

Step 3: Dip each zucchini slice into the beaten eggs, allowing any excess to drip off, then press it carefully into the Parmesan breadcrumb mixture until fully coated. Place the coated pieces on the empty plate.

Step 4: Prepare a baking sheet by lining it with parchment paper or lightly spraying it with cooking spray or olive oil. Arrange the coated zucchini pieces in a single layer with space between them to prevent sticking and help them crisp up.

Step 5: Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes. Flip the zucchini pieces halfway through cooking to ensure even browning on both sides. Remove from the oven once the crust is golden and crunchy.

Tips & Variations

For gluten-free option, substitute regular panko with gluten-free panko or almond meal.

Try grated pecorino romano or asiago cheese instead of Parmesan for a different flavor.

Use a flax egg substitute and nutritional yeast to make this recipe vegan-friendly.

Add fresh chopped herbs like parsley, basil, or oregano to the breadcrumb mixture for extra freshness.

Sprinkle cayenne pepper or red chili flakes into the breadcrumb mix for a spicy kick.

FAQs

Can I use fresh breadcrumbs instead of panko?

Fresh breadcrumbs tend to be softer and may not create the same crispy texture as panko, which is lighter and crunchier. For best results, stick with panko or a similar coarse crumb.

What is the best way to slice zucchini for this recipe?

Slicing zucchini into uniform sticks or rounds about half an inch thick helps ensure they bake evenly and achieve a perfect crispy crust. Thinner slices may burn, while thicker ones might not crisp well.