Baked Parmesan Zucchini Crisps

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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 9 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

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  1. Denise A Pierro says

    I made these for dinner last night and they turned out great! They had a nice crispy coating that really adhered well thanks to your breading method. The breading was just about the right amount for the two 2 1/2″ diameter zucchini I used. We dipped them into marinara sauce …. delicious! Thanks!

      • Amy says

        Can I make these ahead of time and store in fridge , then bake? Today is Thursday and my party is Saturday

        • says

          I haven’t tried making them ahead of time, I’m just worried the breadcrumbs will get soggy if you make them ahead of time, especially if you’ll leave them in the fridge for a couple days. Maybe you can prep the zucchini today, but still dip them in the egg and breadcrumbs before baking.

  2. 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…

  3. 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!

  4. 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.

  5. 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!!

  6. 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

  7. 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!

  8. 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.

  9. 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!

  10. 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.

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