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Ultimate Crispy Baked Parmesan Zucchini Rounds

A stack of crispy, golden brown baked parmesan zucchini slices piled high on a white plate.
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Make easy, crispy baked Parmesan zucchini rounds or sticks. This simple recipe delivers a cheesy, low-carb side dish or snack ready quickly from the oven.

Ingredients

Scale
  • 2 medium zucchini
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup all-purpose flour (or almond flour for low carb)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grated Parmesan cheese, finely grated
  • 1/4 cup panko breadcrumbs (optional, for extra crispiness)
  • 1 teaspoon garlic powder

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Wash the zucchini and slice them into 1/4-inch thick rounds or cut them into sticks. Pat the pieces very dry with paper towels. This step helps achieve crispiness.
  3. In one shallow bowl, whisk the egg and water together.
  4. In a second shallow bowl, combine the flour, salt, and pepper.
  5. In a third shallow bowl, mix the grated Parmesan cheese, panko breadcrumbs (if using), and garlic powder.
  6. Dredge each zucchini piece first in the flour mixture, shaking off excess.
  7. Dip the floured zucchini into the egg wash, letting excess drip off.
  8. Finally, press the zucchini firmly into the Parmesan mixture to coat completely.
  9. Place the coated zucchini in a single layer on the prepared baking sheet. Do not overcrowd the pan.
  10. Bake for 12 to 18 minutes, flipping halfway through, until golden brown and crispy.

Notes

  • For the crispiest results, ensure your zucchini pieces are as dry as possible before coating.
  • If you skip the panko, the coating will still adhere well due to the fine Parmesan.
  • Bake time may vary based on the thickness of your zucchini cuts.

Nutrition

Find it online: https://tasteportfolio.com/baked-parmesan-zucchini-crispy-side-dish/