These crispy Baked Parmesan Zucchini Crisps are a perfect snack, appetizer or side dish as well as a wonderful way to get fussy eaters to eat their vegetables. No one will ever guess that they’re baked!
My children are now teenagers and thankfully they’re no longer fussy eaters. However, like most parents I struggled with making sure they ate their fruits and vegetables when they were younger. I developed interesting techniques to sneak extra veggies in their meals such as adding grated carrots and zucchini in meat loaf, chili or spaghetti sauce.
And then ‘crispy things’ came along!
My mother makes these zucchini crisps, also known as zucchini chips, on a regular basis. The first time one of my children asked me what they were called I knew immediately if I had answered zucchini they would refuse to eat them. So, I simply responded ‘crispy things’ and they then proceeded to gobble them up! Not too creative, I guess, but I had to think fast.
Years later we still call them ‘crispy things’ but the cat is now out of the bag. And it doesn’t matter anymore ’cause no one can resist the crisp texture and cheesy flavor of these delicious baked zucchini rounds. These healthy crisps require absolutely no frying and are delicious served as a snack, appetizer or side dish!
Step by Step Instructions:
Preheat your oven to 375F and cover two baking sheets with parchment paper. Lightly drizzle olive oil onto the parchment paper. Slice zucchini into 1/4 inch slices.
Next comes the dredging part. Set up your work station as shown below. Prepare 3 bowls by placing all purpose flour in one bowl; beaten eggs in the second; and a breadcrumb/parmesan cheese mixture in the third bowl.
Dredge the zucchini rounds first in the flour, shaking off the excess. Next dip in the egg wash and finally coat with the breadcrumb mixture.
Place the zucchini in the prepared pans without overlapping. Drizzle lightly with olive oil and bake for 30 minutes, or until golden brown.
Serve hot right out of the oven.
Tips and suggestions:
- Yellow zucchini may also be substituted for regular green zucchini.
- The zucchini rounds may be coated with the breadcrumb mixture ahead of time and refrigerated until ready to be baked.
- Crispy baked zucchini do not require flipping while baking in order to ensure a crisp texture on both sides. Be sure to place on them on the baking sheet without overlapping.
- Serve hot immediately out of the oven as they lose their crisp texture once they cool.
I have to tell you that no matter how many you make, you will always run out. You will find yourself picking up the extra bits of breadcrumbs at the bottom of the plate and licking your fingers. Just like having an open bag of chips lying around, one is never enough.
Let me know how much you enjoyed your Baked Zucchini Parmesan Crisps by sharing your photos with me with #mangiabedda or @mangiabedda on Facebook or Instagram. Feel free to Pin the recipe for later.
Check out more delicious zucchini recipes!
- Spaghetti with Zucchini
- Grilled Zucchini with Mint and Vinegar
- Crispy Italian Zucchini Fritters
- Baked Cheesy Zucchini Frittata
- Creamy Risotto Pasta with Zucchini
- Pasta with Zucchini and Mushrooms
- Prosciutto and Cheese Zucchini Roll Ups
- Zucchini Meatballs with Ricotta
Ingredients
- 1 lb zucchini (approximately 2 large zucchini)
- 3/4 cup dry breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon salt
- 2 tablespoons chopped parsley
- 1 small clove garlic finely chopped
- 1/4 cup all-purpose flour
- 2 eggs, lightly beaten
- Olive oil for greasing
Instructions
- Preheat oven to 375F. Prepare 2 baking sheets by covering them with parchment paper and grease with olive oil.
- Slice zucchini into 1/4 inch thick rounds.
- Prepare three bowls for dredging the zucchini. Place flour in one bowl, beaten eggs in another bowl and in the third bowl mix together the breading ingredients (breadcrumbs through garlic).
- Dredge the zucchini rounds in the flour, shaking off the excess, next dip into the beaten eggs. Lastly, coat with the breadcrumb mixture. Place on the prepared baking sheets without overlapping. Continue with remaining zucchini.
- Drizzle about 1 tablespoon olive oil over the zucchini. Bake for 30 minutes, until golden brown and crispy.
Notes
- Yellow zucchini may also be substituted for regular green zucchini.
- The zucchini rounds may be coated with the breadcrumb mixture ahead of time and refrigerated until ready to be baked.
- Baked Parmesan Zucchini Crisps do not require flipping while baking in order to ensure a crisp texture on both sides.
- Serve hot immediately out of the oven as they lose their crisp texture once they cool.
- Please note that the nutritional information provided may vary according to exact portion size.
Nutrition
Incredible recipe, absolutely delicious, everyone loved it. No zucchinis left!
Hi Frank, so glad to hear you enjoyed them. We also never have any leftovers, in fact we practically fight over the last one. Thanks for your comment!
I know anything breaded is amazing and crispy when baked or fried. My only pet peeve is I should have sliced the zucchini thick long vs coin shape because it’s too much work and hands get pasted with egg wash and breadcrumbs .
Hi Grace, indeed they are a bit of work and you have to get the hang of dredging without getting overly pasty. However, we love the bite sized shape of these. Regardless of the shape, they are always delicious! Thanks for your comment!