Crispy Parmesan Zucchini
Updated: Aug 11
Zucchini slices coated in Parmesan and breadcrumbs crisp up in the oven, a lighter alternative to fried zucchini that still delivers on crunch.
No seed oils, no preservatives, that's always the goal in our house, even with something as simple as a snack like this.
Why You'll Love This Recipe
Crispy without deep frying
A simple side that comes together fast
Real parmesan flavor in every bite
Servings: 4
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Ingredients
2 medium-sized zucchini
1/2 cup freshly grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tbsp avocado oil
Instructions:
Preheat Oven: Preheat your oven to 450°F (230°C).
Prepare Zucchini: Slice the zucchini into 1/4-inch thick rounds. Place the slices in a mixing bowl.
Season and Coat: Add salt, black pepper, garlic powder, and half of the grated Parmesan cheese to the bowl. Drizzle with avocado oil and toss until all zucchini pieces are evenly coated.
Arrange on Baking Sheet: Spread the zucchini slices in a single layer on a parchment-lined baking sheet. Ensure they are spaced apart and not touching to promote even crisping. Sprinkle the remaining Parmesan cheese over the top.
Bake: Bake in the preheated oven for 15-20 minutes, or until the zucchini is golden brown and crispy.
Serve: Enjoy immediately as a delicious, crunchy snack or a flavorful side dish.
Additional Tips:
For Extra Crispiness: If you prefer extra crunch, you can add a light coating of breadcrumbs before baking.
Substitutions: Substitute avocado oil with olive oil if preferred. You can also experiment with different cheeses like pecorino or Asiago for a different flavor.
Common Mistakes: Ensure the zucchini slices are not overcrowded on the baking sheet to avoid steaming and to achieve a crispy texture.
Storing Instructions:
How to Store Leftovers: Store any leftover zucchini in an airtight container.
Shelf Life: The crispy zucchini will keep in the refrigerator for up to 2 days.
Reheating Tips: Reheat in the oven at 375°F (190°C) for about 5-7 minutes to restore some of the crispiness. Avoid microwaving as it may make the zucchini soggy.
Ingredient Notes
Salting the zucchini first: Salting sliced zucchini and letting it sit for a few minutes draws out excess moisture, which is what actually gets you a crispy result instead of a soggy one.
Troubleshooting Tips
Zucchini turned soggy: Salt the slices and let them drain first, then pat dry. Zucchini is mostly water.
Coating slid off: Dry the surface thoroughly before breading so the Parmesan has something to grip.
Burnt cheese, raw zucchini: Slice thinner so both finish together.
Not crisp enough: Use a wire rack on the baking sheet so air circulates underneath instead of trapping steam.
What to Serve This With
A great side for grilled chicken, steak, or pasta.
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