I love sharing my baked Parmesan zucchini, thin slices coated in Parmesan and baked until crispy, a surprisingly flavorful pick among Quick Healthy Sides for holiday meals.
I love turning humble zucchini into a showstopper at holiday meals. These baked Parmesan cheese zucchini slices get that golden, flaky edge that makes people think I spent hours, but honestly it’s quicker than you expect and they always ask for the recipe.
There is something oddly satisfying about the salty, nutty Parmesan cheese with tender green zucchini, you know? I bring these to Christmas and Thanksgiving because they cut through richer plates and they slide right into Quick Healthy Sides when you’re juggling a bunch of dishes.
Promise me you’ll save one for me before the platter disappears.
Ingredients
- Zucchini: Low calorie, hydrating, good fiber, mild flavor, soaks up seasonings, great for holiday sides.
- Parmesan: Sharp, salty cheese, adds umami and protein, browns nicely for crispy topping.
- Panko breadcrumbs: Light, extra crunchy crumbs that give texture, mostly carbs, not much protein.
- Egg: Binds coating together, adds protein and richness, helps crumbs stick and brown.
- Olive oil: Adds healthy fats, helps browning and crisping, gives a subtle fruity note.
- Lemon wedges: Brightens flavors with acid, cuts richness, optional but really wakes the dish up.
- Parsley: Fresh herb, adds color and brightness, small vitamins, not required but nice finish.
Ingredient Quantities
- 3 medium zucchini, about 1 lb (450 g), sliced about 1/4 inch thick
- 1/2 cup freshly grated Parmesan cheese, packed
- 1/2 cup breadcrumbs (panko preferred for extra crisp)
- 1 large egg, beaten
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 2 tablespoons chopped fresh parsley, optional
- Lemon wedges, optional
How to Make this
1. Preheat oven to 425 F and line a baking sheet with parchment paper or foil, then rub or brush the sheet with about 1 tablespoon of the olive oil so the slices won’t stick.
2. Trim ends and slice 3 medium zucchini about 1/4 inch thick, pat each slice dry with paper towels to remove excess moisture for extra crispness.
3. Beat 1 large egg in a shallow bowl with 1 tablespoon olive oil until combined, this helps the coating stick.
4. In another shallow bowl mix 1/2 cup freshly grated Parmesan (packed), 1/2 cup breadcrumbs (panko preferred), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried Italian seasoning or oregano; stir in 2 tablespoons chopped fresh parsley if using but reserve a little for garnish.
5. Dip each zucchini slice into the egg, let excess drip off, then press both sides firmly into the Parmesan breadcrumb mix so it sticks well; don’t worry if a few crumbs fall off.
6. Arrange coated slices in a single layer on the prepared sheet, leaving space between them so air can circulate, and brush or drizzle the tops with any remaining olive oil to help browning.
7. Bake in the preheated oven for about 12 to 18 minutes total, flipping once about halfway through, until the coating is golden brown and crispy.
8. If you want extra crunch, pop them under the broiler for 1 to 90 seconds at the end but watch closely because they burn fast.
9. Let the zucchini rest a minute or two, then sprinkle with extra grated Parmesan and the reserved parsley, serve with lemon wedges for squeezing over, and enjoy.
Equipment Needed
1. Baking sheet lined with parchment paper or foil, rubbed with a little olive oil so the slices wont stick
2. Cutting board and a sharp chef knife for trimming and slicing the zucchini
3. Box grater or microplane for freshly grated Parmesan, or a small grater if thats what you got
4. Two shallow bowls, one for the beaten egg and one for the Parmesan breadcrumb mix
5. Measuring cups and spoons for the cheese, panko, and seasonings
6. Pastry brush or spoon to brush or drizzle oil over the slices
7. Tongs or a fork for dipping and flipping the slices while coating and baking
8. Spatula for transferring slices to and from the sheet and for flipping in the oven
9. Paper towels or a clean kitchen towel to pat the zucchini dry and an oven mitt for safety
FAQ
Baked Parmesan Zucchini (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations
- Parmesan cheese: swap with Pecorino Romano for a sharper salty bite or grated Asiago, or for a vegan option use 3 tbsp nutritional yeast plus a pinch of salt — adds that cheesy flavor without dairy
- Breadcrumbs (panko preferred): use crushed cornflakes or crushed saltine crackers for extra crunch, or try almond flour 1 to 1 for a low carb version, or simply use gluten free breadcrumbs
- One large egg: replace with a flax egg made from 1 tbsp ground flaxseed mixed with 3 tbsp water, or use 3 tbsp aquafaba if you want a vegan binder, or 1/4 cup plain yogurt for a tender coating
- Olive oil: brush with melted butter for richer flavor, or swap for avocado oil or canola oil, or use a light spray of cooking oil to keep things less greasy
Pro Tips
– Salt the slices and let them sit for 10 to 15 minutes, then pat them very dry with paper towels. It sounds like an extra step but pulling out that water is the single best trick to keep them crispy, otherwise they steam and go limp.
– Bake on a wire rack set over the baking sheet so air circulates all around each slice, not just the top. If you have a convection setting use it, it speeds up browning and you won’t need as much oil.
– Mix a little olive oil or melted butter into the panko before coating, or spray the coated slices lightly with oil. That gives a deeper golden color without drowning the zucchini, and a teaspoon of cornstarch in the crumb mix helps the crust stay put.
– Broil only for a few seconds at the very end and watch it like a hawk, they go from perfect to burned way fast. Let them rest on a rack a minute or two after coming out so the crust firms up, and reheat later in a hot oven or air fryer so they stay crispy.
Baked Parmesan Zucchini (Christmas Recipe & Thanksgiving Recipe)
My favorite Baked Parmesan Zucchini (Christmas Recipe & Thanksgiving Recipe)
Equipment Needed:
1. Baking sheet lined with parchment paper or foil, rubbed with a little olive oil so the slices wont stick
2. Cutting board and a sharp chef knife for trimming and slicing the zucchini
3. Box grater or microplane for freshly grated Parmesan, or a small grater if thats what you got
4. Two shallow bowls, one for the beaten egg and one for the Parmesan breadcrumb mix
5. Measuring cups and spoons for the cheese, panko, and seasonings
6. Pastry brush or spoon to brush or drizzle oil over the slices
7. Tongs or a fork for dipping and flipping the slices while coating and baking
8. Spatula for transferring slices to and from the sheet and for flipping in the oven
9. Paper towels or a clean kitchen towel to pat the zucchini dry and an oven mitt for safety
Ingredients:
- 3 medium zucchini, about 1 lb (450 g), sliced about 1/4 inch thick
- 1/2 cup freshly grated Parmesan cheese, packed
- 1/2 cup breadcrumbs (panko preferred for extra crisp)
- 1 large egg, beaten
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 2 tablespoons chopped fresh parsley, optional
- Lemon wedges, optional
Instructions:
1. Preheat oven to 425 F and line a baking sheet with parchment paper or foil, then rub or brush the sheet with about 1 tablespoon of the olive oil so the slices won’t stick.
2. Trim ends and slice 3 medium zucchini about 1/4 inch thick, pat each slice dry with paper towels to remove excess moisture for extra crispness.
3. Beat 1 large egg in a shallow bowl with 1 tablespoon olive oil until combined, this helps the coating stick.
4. In another shallow bowl mix 1/2 cup freshly grated Parmesan (packed), 1/2 cup breadcrumbs (panko preferred), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried Italian seasoning or oregano; stir in 2 tablespoons chopped fresh parsley if using but reserve a little for garnish.
5. Dip each zucchini slice into the egg, let excess drip off, then press both sides firmly into the Parmesan breadcrumb mix so it sticks well; don’t worry if a few crumbs fall off.
6. Arrange coated slices in a single layer on the prepared sheet, leaving space between them so air can circulate, and brush or drizzle the tops with any remaining olive oil to help browning.
7. Bake in the preheated oven for about 12 to 18 minutes total, flipping once about halfway through, until the coating is golden brown and crispy.
8. If you want extra crunch, pop them under the broiler for 1 to 90 seconds at the end but watch closely because they burn fast.
9. Let the zucchini rest a minute or two, then sprinkle with extra grated Parmesan and the reserved parsley, serve with lemon wedges for squeezing over, and enjoy.
