These Baked Parmesan Zucchini Crisps are a healthy treat – perfect for an appetizer or just a snack! They are baked, not fried and always a crowd pleaser!
These baked parmesan zucchini crisps are the perfect appetizer! They’re healthier than their deep fried counterpart, crispy, cheesy and so easy to make. I served these babies up with some ranch dressing and they were a hit!
Zucchini crisps are ideal for when you have extra or too much zucchini laying around, especially if you grow your own! I don’t have a green thumb, but my mom sure does and she grows her own zucchini. There is always an abundance of them and she always gives me some – which I am thankful for because I can make great recipes like this one!
Zucchini
I love zucchini because it is such a versatile vegetable and it’s so good for you! Not to mention, they have practically zero calories – bonus! This is how my mom always prepared her zucchini, but she used to fry them. I like to bake them as a healthier alternative because they still come out super crispy and delicious!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Zucchini – Medium size, thinly sliced to about 1/4-inch thick rounds.
- Salt & Pepper – To taste.
- Breadcrumbs – I used panko for that crispy coating!
- Parmesan Cheese – I used freshly grated, feel free to use what you have!
- Oregano – Dried, for added flavor.
- Flour – I used all purpose.
- Eggs – Large, beaten – for the dredge.
How to make baked parmesan zucchini crisps
Prep:
- Sweat Zucchini – Lay out a couple paper towels and place the zucchini rounds on them. 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.
- Preheat Oven – Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
- Make Coating – In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
- Prep Dredging Plates – In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
Making the Crisps
- Dredge – Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
- Bake – Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
- Serve – Serve with your favorite dip such as ranch.
Tip:
The secret to doing this quick, is to prep all your ingredients first!
How to avoid your zucchini crisps getting soggy
Nobody loves a soggy zucchini. The easiest way to prevent this is to lay out some paper towels and line your zucchini over them. Sprinkle some salt over the slices on both sides and let them sweat for a few minutes.
The salt will draw out the moisture and you’ll end up with perfectly crispy zucchini!
How to serve
You can eat your baked parmesan zucchini crisps as is but I like to serve them up with a dip! Ranch, blue cheese, tzatziki, or a chipotle mayo would be ideal choices! These babies make for the perfect snack or an appetizer for your next party, game day or gathering!
How to store leftovers
You can store your zucchini chips in an airtight container in the refrigerator for 3-5 days.
Tip: If they start to soften, crisp them up again by returning them to your oven until crispy again. Just make sure to keep the temperature very low if you do, you don’t want to burn them.
Freezing
To freeze, place in an airtight container and store for up to 3 months.
Craving more delicious zucchini recipes? Try these!
- Potato Zucchini Fritters
- Zucchini Boats
- Baked Zucchini Chips
- Zucchini Bread
- Cheesy Zucchini Quiche
- Crispy Fried Zucchini
- Zucchini and Ricotta Galette
- Zucchini Lasagna
- Chicken Enchilada Stuffed Zucchini
- Chocolate Zucchini Bread
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Baked Parmesan Zucchini Crisps
Ingredients
- 2 medium zucchinis thinly sliced to about 1/4-inch thick rounds
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 cups Panko breadcrumbs
- 1/2 cup Parmesan cheese grated
- 1 tsp oregano dried
- 1 cup all-purpose flour
- 3 large eggs beaten
Instructions
- Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. 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.
- Preheat Oven: Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
- Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
- Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
- Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
- Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
- Serve: Serve with your favorite dip such as ranch.
Recipe Notes
- Nutritional information is based on about 5 or 6 zucchini crisps.
- You can store your zucchini chips in an airtight container in the refrigerator for 3-5 days.
- If they start to soften, crisp them up again by returning them to your oven until crispy again. Just make sure to keep the temperature very low if you do, you don’t want to burn them.
- Freezing: To freeze, place in an airtight container and store for up to 3 months.
My family LOVES this recipe! I have 3 kids aged 8,10 and 10 and they devour these. We love to dip them in a homemade ranch style dressing. The recipe says they freeze well, but we never have any left over to try freezing them. 😀 We make this recipe over and over and is a great way to get rid of our excess zucchini when they all are ready at once from the plants.
We are so glad you all loved this recipe
It’s a good recipe but mine turned out too salty, so from now on I will not add more salt after drying the zucchini out with salt.
I really liked it. My grandkids were here they didn’t.
I have made these before and both my hubby and I love them. I’m wondering if you could make these in the air fryer or will they be to light and fly all over in side?
They’ll work in your air fryer! Spritz them with a but of cooking spray to get some nice golden brown action.
Absolutely delish!
5 star !!! I love how it’s crispy that’s what my family ( Teens too) looking for.. I can’t wait to make many more of those throughout the summer out of our garden ! Thank-you…..
I am making these tomorrow night! I’m so excited! Can you link a sauce for these please?
The sauce is actually just ranch! You can use any creamy dip you like 🙂 Marinara would also be awesome!
Saved this a while back but I finally made these. They are easy and awesome. Very addictive couldn’t stop eating them. Wel make again. Thanks for sharing
Can you use frozen Zucchini?
Yes you can
Has anyone made them the night before and how did they do the next day?
The breading may absorb some moisture from the zucchini overnight, but you can always pop them back in the oven to crisp them up a bit. Of course, it’s always best when served fresh.
Thank you for this great recipe! I made with Egg Beaters and ate with marinara. It was like eating a high calorie mozzerella stick, not better tasting and better for you!
I’m glad you liked it!
How do you store the extra? These are amazing!
I freeze these zucchini and they are a great treat in the dead of winter. Place layers of the baked zucchini between waxed paper in a plastic container and freeze. They are very easy to separate later on.
How do you defrost and/or reheat them?