Baked Parmesan Zucchini Crisps Recipe

These Baked Parmesan Zucchini Crisps are a great way to get fussy ones to eat their veggies and the best part about them is that they are baked!

Course Appetizer, Side Dish, Snack

Cuisine Italian

Keyword baked zucchini crisps,, parmesan zucchini crisps

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 125kcal

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.

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.