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Ultimate Crispy Baked Parmesan Zucchini Rounds

A stack of perfectly golden brown baked parmesan zucchini slices with a crispy topping.
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Make incredibly crispy, cheesy baked Parmesan zucchini rounds. This easy recipe delivers a perfect golden crust without frying, making it a fantastic, low-carb side dish or healthy appetizer for any weeknight dinner.

Ingredients

Scale
  • 3 medium zucchini
  • 1 large egg
  • 2 tablespoons water
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs (optional, for extra crisp)
  • 1 teaspoon garlic powder

Instructions

  1. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Wash the zucchini and slice them into rounds about 1/4 inch thick. You can also cut them into spears if you prefer. Pat the zucchini slices very dry with paper towels; this step is key for crispiness.
  3. Set up a dredging station with three shallow bowls. In the first bowl, whisk the egg and water together.
  4. In the second bowl, mix the flour, salt, and pepper.
  5. In the third bowl, combine the grated Parmesan cheese, panko breadcrumbs (if using), and garlic powder.
  6. Dip each zucchini round first into the flour mixture, shaking off any excess.
  7. Next, dip the floured zucchini into the egg wash, letting excess drip off.
  8. Finally, press the zucchini firmly into the Parmesan mixture, coating both sides well.
  9. Arrange the coated zucchini in a single layer on the prepared baking sheets. Do not overlap them.
  10. Bake for 10 minutes. Carefully flip each round.
  11. Return to the oven and bake for another 8 to 10 minutes, or until the cheese is golden brown and the zucchini is tender-crisp.
  12. Serve immediately as a quick vegetable bake or snack.

Notes

  • For the crispiest results, ensure your zucchini is completely dry before coating. Excess moisture prevents the cheese from browning properly.
  • If you are making this for a low-carb or keto friendly zucchini side, skip the panko breadcrumbs entirely.
  • You can substitute half of the all-purpose flour with almond flour for a gluten free baked veggies option.

Nutrition

Find it online: https://tastytribune.com/baked-parmesan-zucchini-recipe-crispy-side/