Parmesan Roasted Zucchini

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:

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storing leftovers, because even when reheated, they still remain a little soggy and very different from when they were originally made.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.