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Zucchini Appetizers Side Dishes Vegetarian
4.6 from 72 votes

Baked Parmesan Zucchini Crisps

Jump to RecipePrintRate
By: Joanna Cismaru •10/10/22 119 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

side view shot of baked zucchini crisps on a white plate with a little bowl full of ranch dressing

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!

overhead shot of a bunch zucchini crisps with ranch dressing over parchment paper

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!

overhead shot of all the ingredients needed to make baked zucchini crisps

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.
detailed process shots showing how to prep zucchini to make baked parmesan zucchini crisps

How to make baked parmesan zucchini crisps

Prep:

  1. 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.
  2. Preheat Oven – Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
  3. Make Coating – In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
  4. 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

  1. 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.
  2. Bake – Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
  3. Serve – Serve with your favorite dip such as ranch.

Tip:

The secret to doing this quick, is to prep all your ingredients first!

side view freshly baked parmesan zucchini crisps on a baking sheet

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!

a stack of freshly baked zucchini crisps surrounded by lots of other crisps with a bowl of ranch dressing in the background

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.

overhead shot of a plate full of baked zucchini crisps with a little bowl of ranch

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view freshly baked parmesan zucchini crisps on a baking sheet
4.57 from 72 votes

Baked Parmesan Zucchini Crisps

Prep 15 minutes minutes
Zucchini Prep 20 minutes minutes
Cook 25 minutes minutes
Total 1 hour hour
8
Rate Recipe Print Recipe
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!
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Ingredients

  • 2 medium zucchinis (thinly sliced to about 1/4-inch thick rounds)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 2 cups Panko breadcrumbs
  • 1/2 cup Parmesan cheese (grated)
  • 1 teaspoon oregano (dried)
  • 1 cup all-purpose flour
  • 3 large eggs (beaten)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Notes

  1. Nutritional information is based on about 5 or 6 zucchini crisps.
  2. You can store your zucchini chips in an airtight container in the refrigerator for 3-5 days.
  3. 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.
  4. Freezing: To freeze, place in an airtight container and store for up to 3 months.

Nutrition Information

Calories: 176kcal (9%)Carbohydrates: 25g (8%)Protein: 9g (18%)Fat: 5g (8%)Saturated Fat: 2g (13%)Cholesterol: 74mg (25%)Sodium: 386mg (17%)Potassium: 206mg (6%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 248IU (5%)Vitamin C: 9mg (11%)Calcium: 124mg (12%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view freshly baked parmesan zucchini crisps on a baking sheet

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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119 Comments
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Lala
Lala
Posted: 1 year ago

5 stars
These were delicious and easy. Looking forward to making more of your recipes. Thank you!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lala
Posted: 1 year ago

My pleasure, so glad you enjoyed it!

0
Reply
Andreea Laza
Andreea Laza
Posted: 1 year ago

5 stars
I absolutely loved your recipe with the Panko breadcrumb and Parmesan twist to it, absolutely delicious. Thank you so much!

0
Reply
Faith
Faith
Posted: 2 years ago

5 stars
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.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Faith
Posted: 2 years ago

We are so glad you all loved this recipe

0
Reply
Rebeca Harlien
Rebeca Harlien
Posted: 2 years ago

4 stars
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.

0
Reply
Karla Bowen
Karla Bowen
Posted: 3 years ago

I really liked it. My grandkids were here they didn’t.

0
Reply
Pam
Pam
Posted: 3 years ago

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?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Pam
Posted: 3 years ago

They’ll work in your air fryer! Spritz them with a but of cooking spray to get some nice golden brown action.

0
Reply
Michelle
Michelle
Posted: 3 years ago

5 stars
Absolutely delish!

0
Reply
Katharine Acord
Katharine Acord
Posted: 4 years ago

5 stars
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…..

0
Reply
Sarah
Sarah
Posted: 4 years ago

5 stars
I am making these tomorrow night! I’m so excited! Can you link a sauce for these please?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Sarah
Posted: 4 years ago

The sauce is actually just ranch! You can use any creamy dip you like 🙂 Marinara would also be awesome!

0
Reply
Jeri
Jeri
Posted: 5 years ago

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

0
Reply
amber
amber
Posted: 5 years ago

Can you use frozen Zucchini?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  amber
Posted: 5 years ago

Yes you can

0
Reply
Marion
Marion
Posted: 5 years ago

Has anyone made them the night before and how did they do the next day?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Marion
Posted: 5 years ago

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.

0
Reply
Jami
Jami
Posted: 5 years ago

5 stars
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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jami
Posted: 5 years ago

I’m glad you liked it!

0
Reply
Presley Lewis
Presley Lewis
Posted: 5 years ago

5 stars
How do you store the extra? These are amazing!

0
Reply
Susan
Susan
Reply to  Presley Lewis
Posted: 5 years ago

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.

0
Reply
Kristin
Kristin
Reply to  Susan
Posted: 4 years ago

How do you defrost and/or reheat them?

0
Reply
Ken
Ken
Posted: 6 years ago

5 stars
Just made these. I loved them and so did my wife and all four kids. I made two batches and covered the second batch with mozzarella cheese at the end and they were the first to be eaten. Thank you for posting it.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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