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Baked Parmesan zucchini garnished with herbs, served on a plate.

Baked Parmesan Zucchini

Enjoy a healthy and flavorful snack with these crispy Baked Parmesan Zucchini slices, a family favorite that echoes nostalgic kitchen moments.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Zucchini
  • 2 medium zucchinis Fresh and firm for the best results
  • 1 teaspoon salt To draw out moisture
For the Coating
  • 1/2 cup grated Parmesan cheese Use high-quality cheese for richer flavor
  • 1/2 cup breadcrumbs Panko works well for extra crunch
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil Extra virgin for enhanced taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the zucchinis thoroughly and slice them into 1/4-inch rounds.
  3. Place the zucchini slices in a bowl, sprinkle with salt, and allow them to sit for about 10 minutes.
  4. Pat the zucchini slices dry with paper towels.
Coating
  1. In a separate bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, oregano, and black pepper. Mix well.
  2. Drizzle the olive oil over the zucchini slices, ensuring they’re nicely coated.
  3. Take each zucchini slice and dip it into the breadcrumb mixture, pressing gently.
Baking
  1. Place the coated slices in a single layer on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 25-30 minutes or until the zucchini is tender and the cheese is golden and crispy.
  3. Once baked, remove them from the oven and let them cool for a couple of minutes.
  4. Serve warm as a delicious snack or side dish.

Notes

For a vegetarian version, ensure your breadcrumbs are meat-free. To make it gluten-free, substitute with gluten-free breadcrumbs or almond flour. Store leftovers in an airtight container in the refrigerator for up to 3 days.