If you’ve ever found yourself craving something irresistibly crunchy, perfectly cheesy, and totally addictive, you’re in for a treat with Zucchini Parmesan Crisps. This recipe creates golden little rounds that blend the gentle flavor of zucchini with a bold, savory Parmesan crust. They’re easy enough for any weeknight, but special enough to amaze your friends at your next gathering. Whether you’re searching for a healthy snack, a crowd-pleasing appetizer, or a fun way to use up summer squash, these crisps deliver on every level.
Ingredients You’ll Need
It’s amazing how just a handful of basic ingredients transform into Zucchini Parmesan Crisps with so much texture and flavor. Each element on this list plays a role, from tender zucchini to savory cheese and crunchy breadcrumbs that make every bite sing.
- Zucchini: Go for medium zucchinis, sliced thinly so they turn crispy instead of soggy.
- Parmesan Cheese: Freshly grated Parmesan brings a salty, umami punch and helps form that addictive crispy coating.
- Panko Breadcrumbs: These Japanese-style breadcrumbs give the crisps a perfect light crunch.
- Garlic Powder: Adds a warm background note that pairs perfectly with cheese and veggies.
- Dried Oregano: A pinch of oregano boosts the Italian flavor and brings a hint of earthiness.
- Salt: Enhances all the other flavors, but go light—Parmesan is already salty!
- Black Pepper: Just a touch for gentle heat and depth.
- Egg: Acts as the glue that helps the coating stick to each zucchini round.
- Olive Oil Spray: A quick mist on top ensures your Zucchini Parmesan Crisps bake up golden and never greasy.
How to Make Zucchini Parmesan Crisps
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 425°F, ensuring you get the temperature nice and hot for maximum crispiness. Line a large baking sheet with parchment paper—you’ll be thankful for the easy cleanup and how perfectly it prevents sticking.
Step 2: Dry the Zucchini Slices
After slicing your zucchini into uniform 1/4-inch rounds, lay them on a paper towel and gently pat them dry. This quick extra step draws out excess moisture, which is crucial to getting the crisps, well, crispy instead of limp.
Step 3: Mix the Coating
In a wide shallow bowl, combine your freshly grated Parmesan, panko breadcrumbs, garlic powder, oregano, salt, and pepper. Stir with a fork until everything is evenly blended. This seasoned mix will become the irresistible crispy shell.
Step 4: Dip and Dredge
Whisk the egg in another shallow bowl. Take each zucchini slice, dip it in the egg so it’s well coated, then press both sides into the breadcrumb mixture. Don’t be shy—really press so the mixture sticks for maximum crunch!
Step 5: Arrange and Bake
Lay the coated zucchini slices in a single layer on your prepared baking sheet. Give them a light spray with olive oil or cooking spray on top—this helps them turn an even deeper golden color. Bake for 20–25 minutes, flipping halfway through, until your Zucchini Parmesan Crisps are gloriously crisp and lightly browned.
Step 6: Serve and Enjoy!
Serve your crisps right out of the oven for ultimate crunch. They’re delicious on their own or alongside a bowl of warm marinara sauce for dipping—watch how fast they disappear!
How to Serve Zucchini Parmesan Crisps
Garnishes
Zucchini Parmesan Crisps look gorgeous with a sprinkle of fresh chopped parsley or basil—those green flecks pop against the golden coating. If you love a little heat, a dash of red pepper flakes or a light dusting of extra Parmesan just before serving takes them to the next level.
Side Dishes
Pair these crisps with a fresh green salad for a light lunch, or serve them as a starter before dishes like pasta or grilled chicken. They also make a fun addition to an antipasto platter, nestled among olives, roasted peppers, and cheese.
Creative Ways to Present
Try arranging Zucchini Parmesan Crisps in a layered stack on a slate board, or skewer them for a playful finger-food vibe. For parties, serve them in paper cones with a dip at the bottom—instant portable happiness!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Zucchini Parmesan Crisps (which is rare!), store them in an airtight container in the refrigerator for up to two days. Let them cool completely before storing so they don’t go soggy.
Freezing
While best enjoyed fresh, you can freeze the cooked crisps in a single layer on a baking sheet, then transfer to a freezer bag for up to two months. Re-crisp in the oven straight from frozen for the best texture.
Reheating
To bring back their crispiness, reheat Zucchini Parmesan Crisps in a 400°F oven for about 5–7 minutes, or pop them in an air fryer for a few minutes until hot and crunchy. Avoid microwaving, as it softens the coating.
FAQs
Can I use regular breadcrumbs instead of panko?
Absolutely! Traditional breadcrumbs will still work, but panko gives Zucchini Parmesan Crisps a lighter, crunchier finish. Try both and see which you prefer.
Will this recipe work with other vegetables?
Yes—try using eggplant, yellow squash, or even thin carrot slices. Just be sure to slice them similarly so they cook evenly and get crispy.
Is it possible to make these gluten-free?
Definitely. Swap in gluten-free panko or crushed gluten-free crackers for a version everyone can enjoy. Double-check that your other ingredients are certified gluten-free as well.
Can I make Zucchini Parmesan Crisps in an air fryer?
Yes! Simply air fry at 400°F for about 10–12 minutes, flipping halfway. They’ll get incredibly crisp—maybe even more so than in the oven.
What’s the best dipping sauce?
Classic warm marinara sauce is always a hit, but these crisps are also fantastic with ranch, garlic aioli, or even a zesty yogurt dip. Play around and find your favorite!
Final Thoughts
If Zucchini Parmesan Crisps aren’t already on your snack rotation, there’s no better time to start. You’ll love their irresistible crunch, cheesy coating, and endless serving possibilities. Grab a couple zucchinis and treat yourself to a batch soon—you may never look at snacking the same way again!
Print
Zucchini Parmesan Crisps Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Parmesan Crisps are a delicious and crispy appetizer or snack option that is easy to make and full of flavor. Thinly sliced zucchinis are coated in a mixture of Parmesan cheese and seasoned breadcrumbs, then baked to golden perfection. Serve them with marinara sauce for a tasty treat!
Ingredients
Zucchini Parmesan Crisps:
- 2 medium zucchinis (thinly sliced into 1/4-inch rounds)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg (beaten)
- olive oil spray or cooking spray
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the zucchini: Pat dry the zucchini slices to remove excess moisture.
- Prepare the coating: Mix Parmesan, panko breadcrumbs, garlic powder, oregano, salt, and pepper in a shallow bowl.
- Coat the zucchini: Dip each zucchini slice in beaten egg, then press into the breadcrumb mixture.
- Bake: Arrange coated slices on the baking sheet, spray with olive oil, and bake for 20–25 minutes, flipping halfway through.
- Serve: Serve the crisps immediately, optionally with marinara sauce for dipping.
Notes
- For extra crispiness, broil the zucchini crisps for the last 2–3 minutes of baking.
- You can also air fry them at 400°F for 10–12 minutes, flipping halfway.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 140
- Sugar: 2g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
