This crispy baked zucchini recipe is an easy vegetable side dish that’s ready in just fifteen minutes! Deliciously crunchy and cheesy, and a great lower carb alternative to fries. Made with simple ingredients.
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I think you guys are going to love this zucchini recipe! It’s so quick and easy to make and wonderfully crispy and cheesy! It’s a great alternative veggie side dish – I’ve been enjoying them with so many meals! They’re great for snacking too!
How to Make This Crispy Baked Zucchini Recipe
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat oven to 425F
- Add zucchini slices to a large bowl.
- In a medium bowl, combine olive oil, salt, pepper, Italian Seasoning, panko, and parmesan. Stir to fully combine.
- Add the parmesan mixture to the bowl with the zucchini and toss to fully coat the zucchini. You might add a bit more olive oil if needed.
- Place coated zucchini on a large baking sheet.
- Bake for 4-5 minutes, then switch oven to broil.
- Broil for 3-4 minutes or until bread crumbs are toasted and cheese is melty.
- Enjoy!
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What do you serve with Crispy Baked Zucchini?
These zucchini rounds are a great alternative to fries and are a great side to serve as part of an easy weeknight meal or a more elaborate celebratory meal like Thanksgiving and Christmas. If you are looking for some inspiration, be sure to check out these dinner ideas:
- Grilled Salmon Fillet with Peach Salsa
- Poached Chicken Breast
- Chicken Burger Recipe with Feta and Sun-Dried Tomato
- Easy Crockpot Ribs Recipe
- Crispy Chicken Parmesan Recipe
They will also work really well as a snack, just serve them up with some ranch, blue cheese or Buffalo Chicken Dip.
Is this a healthy side dish?
This easy crispy baked zucchini recipe is low in calories, at around 130 per serving and is also low in carbs, sugar and salt. Zucchini is a great source of vitamins and minerals like B6, C, K, folate and potassium as well as containing antioxidants. This side is a great way of getting in an extra portion of veg into your diet!
How do you keep zucchini from going soggy?
Zucchini contains a lot of water, so sometimes when used in dishes it can become soggy and make the whole dish quite watery. This zucchini is oven baked so the heat draws out any excess moisture, leaving you with perfectly crispy zucchini.
Top Tips for Making This Crispy Baked Zucchini Recipe
- Slice the zucchinis no bigger than 1/2 inch.
- Use panko breadcrumbs rather than fine to get the zucchini nice and crispy.
- The baked zucchini should be served immediately, straight out of the oven.
Be sure to check out these other easy and delicious side dishes!
- Sheet Pan Scalloped Potatoes
- Best Caprese Salad Recipe
- Sauteed Brussels Sprouts Recipe with Pears, Blue Cheese, and Walnuts
- Oven Roasted Melting Potatoes
- Zucchini Au Gratin
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Crispy Baked Zucchini Recipe
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Ingredients
- 2 zucchinis sliced into 1/4-1/2″ slices
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian Seasoning (click for homemade recipe!)
- 1/4 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
Instructions
- Preheat oven to 425F
- Add zucchini slices to a large bowl.
- In a medium bowl, combine olive oil, salt, pepper, Italian Seasoning, panko, and parmesan. Stir to fully combine.
- Add the parmesan mixture to the bowl with the zucchini and toss to fully coat the zucchini. You might add a bit more olive oil if needed.
- Place coated zucchini on a large baking sheet.
- Bake for 4-5 minutes, then switch oven to broil.
- Broil for 3-4 minutes or until bread crumbs are toasted and cheese is melty.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Excellent! I subbed breadcrumbs with hemp seed hearts 1:1. Yum!!
Super simple and came out way better than I thought it would. I actually used bot zucchini and yellow squash. The crispiness held up longer an better than I thought it would. I made these last to serve them immediately but they held up well as leftovers for about 20 to 30 minutes as well. I did add a little more panko though like 2 tbs extra just cuz I had large veggies but so good.
These are wonderful, thanks for your recipe! I love zucchini in any form, and sometimes you just need something scrumptious(!) as well as nutritious.
Thanks, Millican!
The recipe sounds so delicious
Can’t wait to try it.
Thank you
Thanks, Della! You’ll love it :)
These were perfect! My kids ate them willingly and asked for seconds. This ones’s a hit!
Always great when kids ask for seconds!!
I really loved it! So crispy and delicious!
Thank you, Toni!!
Oh, this dish looks AMAZING! Can’t wait to try!
You’re going to love it!!
What a delicious side dish! This has quickly become a family favorite in our home; can’t wait to make it again! Delicious!
Yay! Thanks, Sara!
There’s nothing I dislike more than soggy or overcooked zucchini. This crispy recipe is just what I needed!!
Thanks, Katie!!