When you want a side dish that’s quick, flavorful, and a little bit addictive, Parmesan zucchini is the way to go. These golden slices are crispy on the outside, tender on the inside, and loaded with cheesy goodness. It’s the kind of recipe that makes zucchini irresistible—even for picky eaters.
Baked instead of fried, this dish is lighter but still delivers that satisfying crunch. It’s versatile enough to pair with just about anything, from grilled chicken to pasta, or even as a snack you can dip into your favorite sauce.
Ingredients
- 2 medium zucchini, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- ½ cup breadcrumbs (panko for extra crunch)
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian herbs (oregano, basil, or thyme)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice zucchini into even rounds and place them in a bowl.
- Toss zucchini with olive oil to coat.
- Mix coating: In a separate bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, Italian herbs, salt, and pepper.
- Coat slices: Press each zucchini round into the mixture, ensuring both sides are covered.
- Arrange slices on the baking sheet in a single layer.
- Bake for 18–20 minutes, flipping halfway, until golden brown and crispy.
- Serve warm, garnished with fresh herbs.
Tips & Variations
- Extra crispy: Broil for 1–2 minutes at the end of baking.
- Cheese twist: Swap Parmesan for Pecorino Romano or Asiago.
- Low-carb option: Use almond flour instead of breadcrumbs.
- Dipping ideas: Try marinara, ranch, or garlic aioli.
What to Serve With Parmesan Zucchini
This dish works well as:
- A side to pasta, lasagna, or grilled meats
- A healthy snack with dipping sauce
- A light vegetarian meal paired with a fresh salad
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Use an air fryer or oven to bring back the crunch.
- Freezing: Not recommended—zucchini tends to soften after thawing.
Final Thoughts
Parmesan zucchini is proof that simple ingredients can make a big impact. With its crispy coating, cheesy flavor, and tender bite, it’s a recipe you’ll want to make again and again. Perfect for busy weeknights, family dinners, or as a healthier alternative to fried snacks, this dish is a keeper.
