Ingredients

  • 2 medium zucchinis, sliced into ¼-inch thick rounds
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs (panko breadcrumbs for extra crunch or oat crumbs as an alternative)
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons olive oil (or cooking spray)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper

Direction

Preheat the oven properly
Begin by preheating your oven to 425°F (220°C). This high temperature is essential for achieving a crisp exterior on the zucchini without making it soggy. While the oven heats, line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and promote even browning.

Wash and prepare the zucchini
Rinse the zucchinis thoroughly under cold running water to remove any dirt or residue. Pat them completely dry using a clean kitchen towel or paper towels. Drying the zucchini at this stage is important because excess surface moisture can interfere with crisping.

Slice the zucchini evenly
Using a sharp knife, slice the zucchini into ¼-inch thick rounds. Uniform thickness is crucial to ensure that all slices cook evenly. Slices that are too thin may burn, while thicker slices may remain soft in the center.

Remove excess moisture
Arrange the zucchini slices in a single layer on paper towels. Lightly sprinkle them with salt and allow them to rest for 10–15 minutes. This step draws out excess water from the zucchini, which helps prevent sogginess during baking.

Pat the zucchini dry
After resting, gently press another layer of paper towels on top of the zucchini slices to absorb the released moisture. Do not skip this step, as removing excess liquid is key to achieving a crispy texture.

Prepare the coating mixture
In a shallow bowl or plate, combine the grated Parmesan cheese, breadcrumbs, dried oregano, garlic powder, onion powder, salt, and black pepper. Mix thoroughly so that the seasoning is evenly distributed throughout the coating.

Lightly oil the zucchini
Brush each zucchini slice lightly with olive oil on both sides or spray them evenly with cooking spray. This helps the coating adhere properly and encourages golden browning in the oven.

Coat the zucchini slices
Press each oiled zucchini slice into the Parmesan breadcrumb mixture, coating both sides evenly. Gently press the mixture onto the surface to ensure it sticks well and forms a consistent crust.

Arrange on the baking sheet
Place the coated zucchini slices on the prepared baking sheet in a single layer, leaving space between each piece. Proper spacing allows hot air to circulate, which is essential for crisp edges.

Bake the zucchini
Transfer the baking sheet to the center rack of the oven. Bake for 20–25 minutes, flipping the slices halfway through the cooking time. This ensures even browning on both sides.

Optional broiling for extra crispness
For a deeper golden color and added crunch, switch the oven to broil for the final 1–2 minutes. Watch closely during this step, as the Parmesan can brown quickly.

Rest before serving
Remove the zucchini from the oven and allow it to rest on the baking sheet for 2–3 minutes. This brief resting time helps the coating firm up and improves texture.

Serve immediately
Serve the Crispy Parmesan Zucchini warm for the best flavor and crunch. It can be enjoyed on its own or paired with dipping sauces such as marinara, garlic aioli, ranch, or a yogurt-based dip.