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Easy and effortless, quick to make, crunchy and flavorful Parmesan Roasted Zucchini recipe. Ready in under 30 minutes, a family favorite recipe. Great as an appetizer, served with a favorite dipping sauce or a vegetarian meal.
If you love zucchini, just as much as I do, you may also like this Baked Zucchini Chips, Zucchini Soup or Zucchini Pizza Crust.
Why You’ll Love These Crunchy Baked Zucchini?
Why You’ll Love These Crunchy Baked Zucchini
- Crispy and Flavorful – Crunchy, golden and cheesy coating makes these zucchini bites irresistible.
- Non Fried Alternative – Baked instead of fried for a light yet crunchy texture.
- Quick and Easy – Simple ingredients, minimal prep work and ready in under 30 minutes.
- Versatile – Perfect as a side dish, appetizer or a snack with your favorite dip!
What you’ll need:
Ingredients:
- 2 medium zucchini (cut into half-moons or sticks)
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan
- 1 tsp dried oregano (or Italian seasoning)
- 1 tsp smoked or sweet paprika
- ½ tsp garlic powder
- Salt & black pepper to taste
- 1 egg
- 1 tbsp olive oil
How to make:
- Prep the zucchini – Cut the zucchini into half-moons or sticks.
2. Make the coating – In a bowl, mix panko, Parmesan, oregano, paprika, garlic powder, salt, and black pepper.
3.Prepare the egg wash – In a separate bowl, whisk the egg with 1 tbsp olive oil.
4. Coat the zucchini – Dip each zucchini piece in the egg mixture, then coat with the panko mixture.
5. Bake – Arrange on a baking sheet and bake at 400°F (200°C) for 15–20 minutes, until golden and crispy.
6. For extra crunch – Broil for the last 2 minutes!
Serve warm with a dipping sauce like garlic yogurt or marinara.
Recipe tips/FAQs:
- Can you use regular breadcrumbs instead of panko for Parmesan roasted zucchini?
Yes, but panko gives a crispier texture. I often can not find Panko here in Europe. If using regular breadcrumbs, consider toasting them slightly before coating. - Can you make this gluten-free?
Yes, you can. Swap the panko for gluten-free breadcrumbs. - How do you store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to maintain crispiness. I don’t recommend storing leftovers, because even when reheated, they still remain a little soggy and very different from when they were originally made. - Can you make these in the air fryer?
Yes! Air fry at 375°F (190°C) for about 12–15 minutes, shaking the basket halfway through. - Can you use yellow squash instead of zucchini?
Yes! Yellow squash has a similar texture and works just as well. Mexican zucchini also work in the recipe. - How to prevent soggy zucchini?
Make sure to pat the zucchini dry before coating and leave enough space between the pieces, while baking, so they don’t stick to each other. - Can this recipe be made without eggs?
Absolutely! You can substitute the egg with a little olive oil or milk to help the breadcrumbs and Parmesan stick.
More Recipes With Zucchini:
- Have you tried Zucchini Noodles (aka Zoodles)? This Zucchini Noodles With Shrimp pasta dish is easy to make, creamy, low-carb and loaded with flavor.
- Need to make lasagna, but you follow low-carb lifestyle? This Low-Carb Zucchini Lasagna Roll Ups dish tastes amazing and is a great Keto alternative to popular lasagna.
- I know I need to come up with a low-carb version of this Zucchini Bundt Cake, but until then – feel free to check this one out.
Parmesan Roasted Zucchini
Ingredients
- 2 medium zucchini, cut into half-moons or sticks
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan
- 1 tsp dried oregano, or Italian seasoning
- 1 tsp smoked or sweet paprika
- ½ tsp garlic powder
- Salt & black pepper to taste
- 1 egg
- 1 tbsp olive oil
Instructions
- Prep the zucchini – Cut the zucchini.
- Make the coating – In a bowl, mix panko, Parmesan, oregano, paprika, garlic powder, salt, and black pepper.
- Prepare the egg wash – In a separate bowl, whisk the egg with 1 tbsp olive oil.
- Coat the zucchini – Dip each zucchini piece in the egg mixture, then coat with the panko mixture.
- Bake – Arrange on a baking sheet and bake at 400°F (200°C) for 15–20 minutes, until golden and crispy.
- Tip: If you want extra crunch, broil for the last 2 minutes!
- Enjoy with a dipping sauce like garlic yogurt or marinara!
