Crispy Parmesan zucchini slices are long, thin lengthwise slices of zucchini dipped in egg, pressed into a seasoned panko and Parmesan coating, and baked on a sheet pan until golden. They suit anyone with a couple of zucchini on the counter and about twenty minutes of oven time. Serve them as a side or set them out as a snack with lemon wedges for squeezing.
Save this recipe for later:
What goes into the coating
- 2 medium zucchini
- 1 cup whole-wheat panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground turmeric
- 1/4 tsp ground ginger
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 1 tbsp chopped fresh parsley
- Lemon wedges, for serving
Why parmesan zucchini slices go soggy, and how to stop it
Zucchini holds a lot of water, and every cut face you make releases some of it. If that moisture stays on the slices, the egg slides off, the crumbs clump, and the coating steams in the oven instead of browning. So the paper towel step matters more than it looks. Lay the 1/4-inch lengthwise slices out in a single layer, press a towel over the top, and blot until the surface feels close to dry.
The second cause is a crowded tray. Slices that touch trap steam between them, and the edges that meet stay pale and soft. Leave a little gap around each slice when you lay them on the parchment. The thickness helps too: at 1/4 inch, the zucchini softens through in the time the crumbs need to turn golden, so you don’t end up with a raw center or a scorched crust.
If you can, grate the Parmesan yourself. Freshly grated cheese blends into the panko more evenly and browns along with it.
About that spice blend
The seasoning list is longer than most breaded vegetables get, and each part has a job. Garlic powder and onion powder give the savory base. Smoked paprika brings a gentle smoky note, and the turmeric deepens the golden color of the crust. Oregano points the whole thing in a pizza-like direction that goes well with Parmesan, while the 1/4 tsp of ginger adds a faint warmth you notice more than taste. Mix everything into the panko so every slice gets the same amount.
If you want the same cheesy crunch in a longer shape, try our baked zucchini fries with garlic yogurt dip .
Have more zucchini than you can snack on? Slice it lengthwise and bake a pan of zucchini lasagna .
If you like these slices, our crispy fried zucchini sandwich stacks use longer breaded planks with provolone melted in the middle.
If you want longer pieces with even more cheese in the coating, try our parmesan fried zucchini planks with garlic aioli.
Longer slices work too, and our cheesy zucchini planks with warm marinara make a fun appetizer for four.
You can also cut zucchini into spears for these baked zucchini fries with a panko and parmesan crust .
If you have more zucchini to use up, our zucchini and mushroom skillet melts parmesan over garlic butter vegetables in 20 minutes.
How to make them
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the zucchini into 1/4-inch lengthwise slices and pat them dry with paper towels.
- Beat the egg in a bowl. In a second bowl, mix the panko, Parmesan, garlic powder, smoked paprika, turmeric, ginger, oregano, onion powder, salt and black pepper.
- Dip each zucchini slice into the egg, let the extra drip off, then coat it in the breadcrumb mixture. Press gently on both sides so the coating sticks.
- Arrange the slices in a single layer on the baking sheet without overcrowding the tray. Drizzle with the olive oil.
- Bake for 15 minutes, flip the slices, then bake for another 7 minutes until golden and crispy. For extra crunch, broil for the final 1 to 2 minutes and watch closely so they don’t burn.
- Sprinkle with fresh parsley and serve hot with lemon wedges.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Serving them while they’re still crisp
These are at their best straight out of the oven, so time them to land on the table last. They make a good side next to grilled chicken or salmon, and they also work as a snack with a garlic yogurt dip. The lemon is worth using: a squeeze over the hot slices cuts through the Parmesan and wakes up the spices.
Leftovers keep in the refrigerator for up to 3 days. To reheat, put them back in the oven or in the air fryer, which brings back some of the crispiness. Expect them to be a little softer than on the first day.
Looking for more zucchini or Parmesan ideas? Try our crispy zucchini fritters , pair these slices with Parmesan crusted salmon or air fryer Parmesan chicken , or set out a snack board with za’atar halloumi fries .
FAQ
Do I need to peel the zucchini?
No. The recipe goes straight from whole zucchini to 1/4-inch lengthwise slices with no peeling step. The skin also helps each slice hold its shape while it bakes.
Is the broiler step necessary?
It is optional. The slices are golden and crispy after the full bake. A final 1 to 2 minutes under the broiler adds extra crunch, but the crumbs can go from brown to burnt quickly, so stay by the oven.
Why add the olive oil on the tray instead of mixing it into the crumbs?
Drizzling the 2 tbsp of oil over the coated slices puts it right on the top layer of panko, where it helps the crumbs toast in the hot oven.
Why flip them halfway?
The side resting on the parchment browns more slowly than the side facing the heat. Turning the slices after 15 minutes gives the second side its 7 minutes of direct heat, so both faces come out crisp.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Crispy Parmesan Zucchini Slices
Ingredients
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice the zucchini into 1/4-inch lengthwise slices and pat them dry with paper towels.
Beat the egg in a bowl. In another bowl, mix the panko, Parmesan, garlic powder, smoked paprika, turmeric, ginger, oregano, onion powder, salt, and black pepper.
Dip each zucchini slice into the egg, then coat it in the breadcrumb mixture, pressing gently so the coating sticks.
Arrange the slices in a single layer on the baking sheet. Drizzle with olive oil, making sure not to overcrowd the tray.
Bake for 15 minutes, flip the slices, then bake for another 7 minutes until golden and crispy. For extra crunch, broil for the final 1 to 2 minutes, watching closely so they don't burn.
Sprinkle with fresh parsley and serve hot with lemon wedges.
Notes
Pat the zucchini dry before coating and leave space between the slices on the tray.
Use freshly grated Parmesan if possible.
Best straight out of the oven; leftovers keep in the refrigerator for up to 3 days and can be reheated in the oven or air fryer to bring back some crispiness.