Ingredients
Scale
- 3 medium zucchini (about 1½ pounds), cut into ½-inch thick rounds
- 1 cup freshly grated Parmesan cheese
- ¾ cup Italian seasoned breadcrumbs
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for color)
- Olive oil or cooking spray (for baking method)
- 2-3 tablespoons olive oil (for pan-frying method)
- Fresh parsley, chopped (for garnish)
- Marinara sauce or ranch dressing (for serving)
Instructions
- Prepare the zucchini: Wash the zucchini thoroughly and trim off both ends. Slice into uniform ½-inch thick rounds. Pat the zucchini slices dry with paper towels to remove excess moisture – this step is crucial for achieving a crispy coating!
- Set up your breading station: Arrange three shallow bowls in a row. In the first bowl, add the flour. In the second bowl, beat the eggs until well combined. In the third bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, pepper, and paprika until evenly combined.
- For oven method, preheat: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and place a wire rack on top (or lightly grease the parchment paper directly). If using a rack, spray it lightly with cooking spray.
- Coat the zucchini: Working with one piece at a time, dredge a zucchini round in the flour, shaking off excess. Dip it into the beaten egg, letting excess drip off. Finally, press it into the Parmesan-breadcrumb mixture, coating both sides generously and pressing gently to help the coating adhere. Place on the prepared baking sheet. Repeat with all zucchini rounds, arranging them in a single layer without touching.
- Apply oil (for baking): Lightly spray or brush the tops of the coated zucchini rounds with olive oil. This helps them turn golden and crispy in the oven.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, then carefully flip each piece and bake for an additional 10-12 minutes, until the coating is golden brown and crispy. The zucchini should be tender when pierced with a fork.
- Alternative pan-frying method: Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the breaded zucchini rounds in a single layer (work in batches to avoid crowding). Cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately: Transfer the Parmesan crusted zucchini to a serving platter, garnish with fresh chopped parsley, and serve hot with marinara sauce, ranch dressing, or your favorite dipping sauce.
Notes
- Moisture matters: The drier your zucchini slices before breading, the crispier your final result will be. Don’t skip patting them dry!
- Don’t overcrowd: Whether baking or frying, give each piece space. Crowding creates steam and prevents crisping.
- Flip carefully: Use a thin spatula to flip the rounds to avoid knocking off the coating.
- Customize the coating: Add red pepper flakes for heat, use different cheese blends, or swap in your favorite seasonings.
- Make them keto: Use almond flour or crushed pork rinds instead of breadcrumbs for a low-carb version.
- Gluten-free: Simply use gluten-free breadcrumbs and flour alternatives like almond flour or rice flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 4-5 pieces (about ⅙ of recipe)
- Calories: 165
- Sugar: 3g
- Sodium: 485mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg