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Crispy Baked Parmesan Zucchini: Easy Low Carb Side Dish

A close-up stack of golden brown baked parmesan zucchini slices on a white plate.
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You achieve perfectly golden, crispy, and cheesy baked parmesan zucchini in just 25 minutes using this simple oven recipe. This is the ultimate healthy appetizer or easy parmesan side dish that everyone will enjoy.

Ingredients

Scale
  • 3 medium zucchini
  • 1 large egg
  • 1 tablespoon water
  • 1/2 cup all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray.
  2. Wash and trim the ends of the zucchini. Slice the zucchini into 1/4-inch thick rounds or sticks.
  3. Set up a dredging station with three shallow bowls. In the first bowl, whisk the egg and water together.
  4. In the second bowl, place the flour.
  5. In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper. Mix well.
  6. Dip each zucchini piece first into the egg mixture, letting excess drip off.
  7. Next, dredge the piece thoroughly in the flour mixture, shaking off any excess.
  8. Finally, press the floured piece firmly into the Parmesan-breadcrumb mixture to coat both sides completely. This double-coating helps create maximum crunch.
  9. Arrange the coated zucchini in a single layer on the prepared baking sheet. Do not overlap the pieces.
  10. Lightly spray the tops of the coated zucchini with cooking spray for better browning.
  11. Bake for 12 to 15 minutes, flipping halfway through, until the zucchini is tender inside and the coating is golden brown and crispy.
  12. Serve immediately as a quick vegetable side dish or savory zucchini bake.

Notes

  • For extra crispiness, you can chill the coated zucchini on the baking sheet for 10 minutes before baking.
  • If you want a gluten free zucchini bites version, substitute the all-purpose flour with almond flour and the panko with gluten-free breadcrumbs.
  • This recipe works well for meal prep; store leftovers in an airtight container and reheat in a toaster oven to restore crispness.

Nutrition

Find it online: https://pureplatepath.com/baked-parmesan-zucchini/