Easy Crispy Zucchini
Easy Crispy Zucchini features tender zucchini rounds coated in a seasoned Parmesan panko crust, baked until shatteringly golden without deep frying. This quick recipe comes together in under 30 minutes with simple pantry staples. Serve as a snack, appetizer, or side dish alongside your favorite dipping sauce.
Equipment
- Rimmed baking sheet
- Wire cooling rack
- 3 shallow dishes for breading station
- Paper towels
Ingredients
- 2 medium zucchini sliced into 1/4-inch rounds
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese freshly grated
- 1/3 cup all-purpose flour
- 2 large eggs beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- olive oil spray for misting before baking
Instructions
- Preheat your oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and set aside.
- Slice the zucchini into 1/4-inch rounds. Spread them on a layer of paper towels and pat thoroughly dry on both sides. This step is critical for achieving a crispy coating.
- Set up your breading station with three shallow dishes: flour seasoned with a pinch of salt in the first, beaten eggs in the second, and panko breadcrumbs combined with Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper in the third.
- Working one slice at a time, dredge each zucchini round in the seasoned flour and shake off any excess. Dip into the beaten egg, letting any drips fall off, then press firmly into the Parmesan panko mixture on both sides to form an even, well-adhered crust.
- Arrange the breaded zucchini slices in a single layer on the prepared wire rack, making sure none of the pieces are touching or overlapping. Mist the tops lightly and evenly with olive oil spray.
- Bake for 18 to 22 minutes, flipping each slice carefully at the halfway mark, until the coating is deep golden brown and crispy on both sides. For extra browning, switch the oven to broil for the final 2 minutes, watching closely to prevent burning.
- Remove from the oven and serve immediately while the coating is at its crunchiest. Pair with marinara sauce, ranch dressing, or garlic aioli for dipping.
Notes
Dry the zucchini slices very well before breading to prevent sogginess. Do not crowd the pan. For extra crunch, toast the panko in a dry skillet for 2 to 3 minutes before using. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a 400°F oven or air fryer for 5 to 7 minutes to restore crispiness. To freeze, bread unbaked slices, freeze on a sheet until solid, then store in a freezer bag for up to 2 months and bake from frozen adding extra time.