Easy & Crispy Zucchini
Crispy • Cheesy • Easy • Oven-Baked
⏱️ Time
- Prep: 10 minutes
- Cook: 20–25 minutes
- Total: 35 minutes
- Servings: 4
🛒 Ingredients
- 2 medium zucchini
- ½ cup breadcrumbs or panko
- ½ cup finely grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp salt
- 1 large egg
- 1 tbsp olive oil
- Fresh parsley, for garnish
- Optional: ¼ tsp red pepper flakes
👩🍳 Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
- Wash and dry the zucchini. Cut into ½-inch rounds or sticks.
- Pat the zucchini thoroughly with paper towels to remove excess moisture. This helps them become crispy.
- In one bowl, whisk the egg.
- In another bowl, combine breadcrumbs, Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper.
- Dip each zucchini piece into the egg, allowing excess to drip off.
- Coat thoroughly in the Parmesan-breadcrumb mixture.
- Arrange in a single layer on the baking sheet, leaving space between each piece.
- Lightly drizzle or spray with olive oil.
- Bake for 12 minutes, then carefully flip.
- Continue baking for another 8–12 minutes, until golden brown and crispy.
- For extra crispiness, broil for 1–2 minutes at the end while watching carefully.
- Garnish with fresh parsley and serve immediately.
🥣 Easy Dipping Sauce
Mix together:
- ½ cup Greek yogurt
- 1 tbsp mayonnaise
- ½ tsp garlic powder
- 1 tsp lemon juice
- Pinch of salt
- Black pepper to taste
🥜 Nut & Allergen Information
Contains:
- Milk: Parmesan cheese
- Egg: coating
- Wheat/gluten: breadcrumbs or panko
Nuts: No nuts are required in the recipe.
Nut-free option: Use certified nut-free breadcrumbs and check Parmesan and packaged ingredients for cross-contact warnings.
📊 Approximate Nutrition
Per serving, based on 4 servings.
- Calories: ~180
- Protein: ~9 g
- Carbohydrates: ~15 g
- Fat: ~9 g
- Fiber: ~2 g
- Sugar: ~4 g
❓ Recipe Q&A
Q: How do I make zucchini extra crispy?
A: Pat it very dry, don’t overcrowd the pan, use panko, and finish with 1–2 minutes under the broiler.
Q: Can I make this in an air fryer?
A: Yes. Air fry at 400°F (200°C) for 10–14 minutes, flipping halfway through.
Q: Can I use almond flour instead of breadcrumbs?
A: Yes. Almond flour works well, but the coating will be slightly different.
Q: Why did my zucchini turn soggy?
A: Zucchini contains a lot of water. Drying it well and avoiding overcrowding are the biggest factors for crispiness.
Q: Can I prepare these ahead of time?
A: You can coat them a few hours ahead and refrigerate them uncovered until ready to bake.
Q: What should I serve with crispy zucchini?
A: Garlic yogurt dip, marinara sauce, ranch, tzatziki, or a squeeze of fresh lemon are all excellent.
