Baked Parmesan Zucchini Crisps

These parmesan zucchini crisps are a healthy treat, perfect for an appetizer or just a snack! They are baked not fried!


I have had the worse week ever! I finally had a week off and I had so many plans for this week and I was so excited that summer was here and finally I was going to have time to work on the things I’ve been putting off for months. Well none of that happened.

The week started off great, got my hair done, because we always need our hair done before any vacation. Then this is where I made my mistake. I went to visit my sister who promised me this rhubarb from her garden. I got the rhubarb but I also got her bronchitis. So I have been sick all week long, and still am. It’s been the worse week ever! I had no energy to do anything. I mean who gets bronchitis in July??

This is just ridiculous! Antibiotics, teas, lozenges, cough drops, ibuprophen, this is all I’ve done this week. Medication, after medication after medication. Sat my butt down on the recliner most week and watched my House Hunters and House Hunters International on HGTV. I had no energy for anything else. Hubs is the best though, he takes good care of me. And my friend Fenne who brought me the best chicken soup!


Today I finally had the courage to make it to the kitchen and was determined to make these zucchini crisps. I had bought all these great ingredients of all the things I was going to cook this week, of which I used none of. But I had my eyes on these zucchinis. So I took my drugs early on, drank my tea and coffee, and there I was in the kitchen, cutting up zucchini, dredging them in flour, egg and breadcrumbs. Needless to say at the end of all that I was out of whatever energy I had and had to go upstairs and take a nap to recharge.


And here I am after my nap writing to you and telling you about my week. At least I’m not complaining about the weather. It’s finally beautiful here. Sunny, blue skies, perfect summer weather.

But back to these zucchinis. I remember my mother always making fried zucchini rounds. She’d dredge them in seasoned flour and then in eggs and then in flour again and fry them. We’d love them. It was a like a treat. But seeing that I wasn’t feeling great this week, I was not in the mood to eat any fried food, although usually I love my fried food.

So I decided to bake them. I made these zucchini sticks before so these rounds are very similar except I cut them in rounds and dredged them through seasoned flour first, then egg, then a panko breadcrumb and Parmesan cheese mixture. But I didn’t want these to come out soggy so I cut the zucchini rounds first, seasoned them with salt and laid them all out on paper towels for about 20 minutes. This way all the water comes out of them, and you don’t end up with soggy zucchini. I baked them at 400F for about 20 or 25 minutes and they came out nice and crispy and if you didn’t know better you’d think they were fried!


For an even healthier zucchini snack try these baked zucchini chips, they are so delicious, they’ll be gone before you know it.


4.4 from 8 reviews
Baked Parmesan Zucchini Crisps
Prep time
Cook time
Total time
Serves: 8
  • 1 cup all-purpose flour
  • 2 cups Panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 zucchinis, thinly sliced to about ¼-inch thick rounds
  • 3 large eggs, beaten
  • 1 tsp dried oregano
  • salt and pepper
  1. Lay out a couple paper towels and place the zucchini rounds on the paper towels. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
  2. Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
  3. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
  4. In another shallow plate add the flour which you also need to season with salt and pepper.
  5. In a 3rd plate beat eggs, with salt and pepper.
  6. Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet.
  7. Repeat until all zucchini slices are done. One large baking sheet was enough for me.
  8. Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
  9. Serve with your favorite dip.
Nutrition Information
Calories: 186 Fat: 3.6g Saturated fat: 1.6g Trans fat: 0.0g Carbohydrates: 29.1g Sugar: 1.5g Fiber: 1.5g Protein: 8.9g Cholesterol: 75mg

Recipe inspired from


  1. Sandra says

    These were good but my boyfriend and I found them WAY too salty. I would make them again but would only add a bit of salt to the coating, not to the egg or flour or zucchini itself. I also agree with the person who said that the amounts were off for the flour and coating – I had way too much left over. Do you have any tips for preventing your fingers from getting so thickly coated that it becomes difficult to get the zucchini coated at all? I had massive, wet chunks of it falling off everywhere…

  2. Tory says

    Ran across this on pinterest and decided to give a shot – first time cooking with zucchini, though neither of us love it. That said, this recipe (using some mexican seasoning instead of garlic/parm) with cheddar chipolte dip was delicious! Will be sure to make again! Thank you!

  3. Amy says

    These turned out delicious but the amount of panko and flour was waayy too much. We had over half of it left when using 2 zucchini and had to throw it all away because it had the egg in it.

  4. Tammy Rush says

    If I substitute egg beaters for the eggs in this recipe, will the total fat change and if so, what would it change to??

    • Savory Jess says

      Egg yolks contain roughly 5 grams each, meaning 15 grams of fat are in the recipe from the egg, though it is doubtful you would use quite all the egg when battering. If there are 8 servings, using Beaters or other egg white-based substitutes, will reduce the fat in each serving from 3.6 grams to about 1.9 grams, though it depends on how much of the egg mixture gets used in the process.

      Just a note that there are many nutritional benefits to egg yolks, so this may be one case where the reduction in fat and/or calories is not worth it.

      This recipe is delicious and works great with summer squash, turnips, sweet potatoes, and celery root as well!!

  5. Linda says

    I’ve tried do this w/ stick in the oven . They didn’t turn out 2 good. Excited 2 try the rounds . Thanks Peace-Out Linda

  6. Staci H says

    I am making these tomorrow night. I have tons of zucchini in the garden. Will probably try squash, too, since I have so much. I just made a creamy jalapeno cilantro ranch dip that is screaming for these chips!

  7. Lisa says

    Bless your heart Jo; I was stunned at some of the remarks. Glad your feeling better. Making this tonight, can’t wait. I assume you blog and share recipes. So going to look into that now. Happy Sunday.

  8. Tracie says

    Just made these and I can’t stress enough how great they taste. There are NO leftovers here as they all got gobbled up by the entire family, kids included. Might need to make another batch tomorrow! Thanks for the awesome recipe!

  9. Cheryl F.. says

    Wonderful recipe…..because I am watching sodium I
    did not add any salt. The sodium in the cheese was enough for us…..yummy!!! Thanks for sharing this recipe.

  10. Stephanie says

    These look so good, and I plan to make them today! I do have one question though, seeing as I’m the only one who likes zucchini in my house, how would you recommend storing them if you make too much and don’t want to throw them out??? Just put me in. The fridge and reheat them later?? What do you recommend??

    • says

      Hi Stephanie, Yes I stored mine in an airtight container in the fridge. They won’t be as crispy as when they come out of the oven, but still good nonetheless. :)

  11. Sonya Deane says

    It’s a great recipe. I don’t understands why people are asking about salt. It seems simple enough to me. If you don’t want much sodium omit the salt, or use less. Thanks for sharing!

  12. Lisa M Sokoloski says

    Thanks for sharing the recipe. Can’t wait to try them this evening. Any calorie count on them?

      • Lisa says

        Your nutrition info does not contain how much sodium. With all the salt you put in everything on top of the salt used to release the extra water in the zucchini , I would think it would be high. I’m going to try making these but omit the salt in the egg, flour and panko. I will be using a salt-free garlic and herb blend I used for oven-roasted cauliflower that my family went wild over. I think it will do well in this recipe also.

        • says

          Yes I did not include sodium on purpose and that’s because sodium is relative to how much salt you actually use, so feel free to use as much or as little salt you want. This recipe is a guideline for making these zucchini crisps, and not a rule.

        • jomomcooks says

          I am Italian and was taught to salt eggplant and zucchini and then rinse them and pat them dry. I also use cotton kitchen towels that are not my best towels so as not to waste so many paper towela. If you salt your veggies enough to remove their excess water and then add salt and then parm cheese, I would not be able to eat them. And to someone who asked, you can do eggplant the same way, breading and baking. Shaves hundreds of calories off your dish. By the way, jocooks, I had my jomomcooks for about 8 years. Like your name, too. I would have rated this 5 if not for all the salt.

  13. Kare says

    If having a bad bout of bronchitis is the worse week ever in your life, you have been living a charmed life.
    Love the Parmesan zucchini chips, but
    Worse Week Ever needs perspective.

    • Jonni says

      IMO you are being a little petty there. I know of know no one who,while dealing with a serious illness,has NOT said they were having the worst week ever. I mean,c’mon,it’s a figure of speech. Eat your zucchini crisps and be thankful for good health…

  14. BeckyJo Middlebrooks says

    I have quite a few zucchini on hand right now so I’m wondering if I could slice, dredge n then freeze on cookie sheets > and when they are frozen then put into freezer bags. That way I could extend the storage of them and be able to bake them at a later date, do you figure this would work ?????

  15. Amy says

    Do you think that I could use gluten-free flour and it would still come out the same? Or do you have a different suggestion for a substitute for the all purpose flour. I believe they also make gluten-free bread crumbs, recently become addicted to zucchini so this looks awesome but I am also gluten intolerant!! Thanks for your help!

    • says

      Hi Amy,
      I’ve used gluten free flour in the past a couple times and I think it would be fine for these zucchini crisps.

  16. Jennifer says

    I hope you get back to excellent health soon. My question is this–do you rinse off the salt & then dry the zucchini, before dredging in the flour-egg-breadcrumb mixtures thanks.?

    • says

      Hi Jennifer, thank you, I’m all better now. No I didn’t rinse them off, but I dried as you soak up the excess water with paper towels the salt goes away. :)

  17. Michele says

    I would love to try them but anticipating that salting the zucchini itself, the flour, the eggs, and the breadcrumbs may be a bit too much for me. Where would you recommend cutting out some salt if possible (which parts do you think the salt is most important for)? Thanks!

    • says

      You could skip the salt in the breadcrumb mixture. I would still recommend salting the zucchini rounds to soak out all the water from them.

      • Serena Ackerman says

        I made these tonight and blotted with paper towels after salting. And NO the Salt did not wipe off. They were Much too salty. Maybe I sprinkled too much salt for wheaping, but you said salt both sides. .??

        • says

          Yep, you don’t need to sprinkle a lot of salt, they don’t need a lot, just a bit. And actually as you’re soaking the water up with the paper towels the salt should have either dissolved or wiped with the towels. Also make sure you’re using fine salt and not coarse salt.

    • Gabbi says

      I made a similar version of these last night I did not use salt at all ,it was not missed. I kept the Zucchini (also used mushrooms) damp and dredged in breadcrumbs with seasonings and parmesan than baked on a pam sprayed cookie sheet

  18. Ann Brezek says

    I got my Bronchitis on the 5th and gave it to my Hair stylist right before her wedding! wasn’t that nice of me! Here I am just getting over it and she is taking it on her honeymoon! Anyway cant wait to try this!

  19. Jo says

    Hi Jo,

    Thank you for the recepie the zucchini tasted great! Hope you are feeling better!

    Kind regards,
    Jo (from the Netherlands)

  20. margaret conyers says

    Thank you Jo yet again. Sorry you have been sick, perhaps you can now enjoy the improved weather where you are. This is winter in Oz. windy, distinctly chilly, but a great excuse to leave the weeds to amuse themselves climbing everywhere. Just wait, next dry day, I will rip them out by their wet roots. All the best…margaret

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