A crisp, golden snack that smells of toasted cheese and garlic—Baked Parmesan Zucchini is an easy way to turn humble summer squash into a crowd-pleasing side. Thin, tender zucchini slices get a crunchy Parmesan-breadcrumb crust and bake until bubbly and lightly browned. The result is savory, slightly nutty, and satisfyingly crispy on the outside with a soft, juicy center. If you like simple baked vegetable sides, you might also enjoy this baked apple cinnamon oatmeal cups for another easy oven recipe.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 290 kcal
- Protein: 14 g
- Carbohydrates: 21 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 2.5 g
- Sodium: 550 mg
Why Make This Baked Parmesan Zucchini
This recipe is fast, low-effort, and full of flavor. It turns plain zucchini into a crispy, cheesy treat without frying. The Parmesan adds a nutty, salty edge while the breadcrumb crust creates a satisfying crunch. Serve it as a snack, a side for weeknight dinners, or a party appetizer—people love the combination of crisp exterior and tender zucchini inside.
How to Make Baked Parmesan Zucchini
This method is simple: coat, bake, and enjoy. Use even slices, a light oil dip so the coating sticks, and a hot oven to get golden color. You’ll smell toasted cheese and garlic as the zucchini bakes, and the texture will be pleasantly crunchy on the outside and soft inside.
Ingredients:
- 4 medium zucchinis, sliced
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper so the zucchini won’t stick and cleanup is easy. Slice the zucchinis into even rounds, about 1/4-inch thick, so they cook through evenly.
Step 2: Mixing
In a bowl, combine the grated Parmesan, breadcrumbs, garlic powder, a pinch of salt, and a few grinds of black pepper. Stir until the mixture is uniform and sandy. Taste a small pinch to adjust seasoning—Parmesan can be quite salty, so add salt sparingly.
Step 3: Coating
Pour the olive oil into a shallow dish. Dip each zucchini slice briefly into the oil so it’s lightly coated, then press it into the Parmesan-breadcrumb mix to cover both sides. Shake off any excess and place the coated slices on the prepared baking sheet in a single layer without overcrowding.
Step 4: Baking
Bake the zucchini for 15–20 minutes, until the coating is golden brown and crisp and the zucchini is tender when pierced with a fork. For extra crunch, switch to broil for 1–2 minutes at the end—watch closely to avoid burning.
Step 5: Finishing
Remove the baking sheet from the oven and let the zucchini cool for a minute or two. Garnish with chopped fresh parsley for color and a hint of freshness. Serve warm so the crust stays crisp and the cheese tastes melty.
How to Serve Baked Parmesan Zucchini
Serve these slices hot as a side with grilled chicken, fish, or pasta. They also work as a party snack with marinara or a lemon-y yogurt dip. For a light meal, pair with a simple salad and whole-grain bread. The contrast of crunchy coating and tender flesh makes them appealing to kids and adults alike.
How to Store Baked Parmesan Zucchini
- Room temperature: Serve within 2 hours if left out.
- Refrigerator: Store cooled slices in an airtight container for up to 3 days. Re-crisp in a 375°F oven for 5–7 minutes or in an air fryer at 350°F for 3–5 minutes.
- Freezer: Not recommended—coating loses crispness when frozen and reheated.
Expert Tips for Perfect Baked Parmesan Zucchini
- Slice evenly: Use a sharp knife or mandoline for uniform thickness so all pieces cook the same.
- Dry the zucchini: Pat slices dry with paper towels to help the coating stick better.
- Don’t skimp on oil: A light oil dip helps the breadcrumb mixture brown and crisp.
- Watch the oven: Parmesan browns quickly—check at 12 minutes and again at 15 to avoid burning.
- Use fresh Parmesan: Pre-grated cheese often contains anti-caking agents—freshly grated gives better flavor and texture.
- Make it gluten-free: Use gluten-free breadcrumbs or crushed cornflakes instead.
Delicious Variations
- Herbed Parmesan: Add 1 tablespoon chopped fresh basil or oregano to the breadcrumb mix.
- Spicy kick: Mix 1/4 teaspoon cayenne or smoked paprika into the breadcrumbs.
- Panko crunch: Use panko breadcrumbs for an extra-light, airy crispiness.
- Italian-style: Stir 1 teaspoon dried Italian seasoning and a bit of lemon zest into the coating.
- Cheesy blend: Swap half the Parmesan for grated Pecorino Romano for a sharper flavor.
Frequently Asked Questions
-
Can I use other squash types?
Yes. Yellow squash or tender summer squash work the same way. Adjust slice thickness so they cook evenly. -
Do I need to peel the zucchini?
No. The skin is edible and helps the slices hold together; leaving it on adds color and nutrients. -
How do I make these dairy-free?
Substitute nutritional yeast for Parmesan and use a dairy-free breadcrumb or crushed crackers. Taste the coating and add extra garlic or salt as needed. -
Can I make these ahead for a party?
You can coat the slices ahead of time and keep them covered in the fridge for a few hours. Bake just before serving for best crispness. -
My coating fell off—what happened?
Likely the slices were too wet or not lightly oiled. Pat zucchini dry and make sure each slice gets a thin oil coating before dredging in the crumbs. -
Is it okay to use flavored breadcrumbs?
Yes—seasoned breadcrumbs add convenience. Reduce added salt if the crumbs are salty. -
Can I add an egg wash instead of olive oil?
An egg wash will help the coating stick and give a different texture, but it adds steps and changes the final crisp. For easiest method, the olive oil dip works well.
Conclusion
Baked Parmesan Zucchini is a quick, tasty way to enjoy zucchini with a crunchy, cheesy coating that appeals to all ages. It’s simple to make, easy to adjust, and pairs well with many mains or salads. For another take on baked, crunchy treats, check out this detailed version of Baked Parmesan Zucchini – Baking Mischief. Give this recipe a try—your oven will reward you with golden edges, toasty Parmesan aroma, and a snack that’s hard to resist.
Print
Baked Parmesan Zucchini
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A crisp, golden snack that smells of toasted cheese and garlic, Baked Parmesan Zucchini turns summer squash into a crowd-pleasing side dish.
Ingredients
- 4 medium zucchinis, sliced
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine the grated Parmesan, breadcrumbs, garlic powder, a pinch of salt, and black pepper.
- Pour the olive oil into a shallow dish. Dip each zucchini slice into the oil, then press into the Parmesan-breadcrumb mix.
- Place the coated slices on the prepared baking sheet in a single layer and bake for 15–20 minutes.
- Garnish with chopped fresh parsley and serve warm.
Notes
Pat zucchini slices dry for better coating adherence. Use freshly grated Parmesan for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2.5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
