If you are looking for a delightful way to turn humble zucchini into something truly extraordinary, this Oven-Crisped Zucchini Slices with Parmesan and Italian Seasoning Recipe has got you covered. Every slice is perfectly coated with a flavorful blend of Parmesan cheese and Italian herbs, then baked to crisp perfection, delivering a satisfying crunch while keeping the zucchini tender inside. This recipe not only elevates zucchini to a snack or side worthy of any gathering, but it’s also incredibly simple and quick to prepare, making it a go-to option for busy weeknights or casual entertaining.
Ingredients You’ll Need
The magic of this recipe comes from a handful of straightforward, pantry-friendly ingredients that come together to create a marvelous medley of flavor and texture. Each component is important—breadcrumbs lend the crunch, Parmesan adds savory depth, and Italian seasoning brings that classic herby warmth that makes this dish sing.
- Zucchini (2 medium): The star ingredient, sliced evenly for consistent baking.
- Fine breadcrumbs (1/2 cup): Use plain or Italian-style to add crispness and flavor.
- Grated Parmesan cheese (1/4 cup): Offers a nutty, salty richness that crisps beautifully.
- Garlic powder (1/4 teaspoon): Infuses a subtle savory note.
- Onion powder (1/4 teaspoon): Adds a mild sweetness with a bit of depth.
- Dried Italian seasoning (1/2 teaspoon): A fragrant blend of oregano and basil that brightens every bite.
- Smoked paprika (1/4 teaspoon, optional): Gives a gentle smoky undertone and a lovely color boost.
- Fine sea salt (1/2 teaspoon): Enhances all the other flavors perfectly.
- Freshly ground black pepper (1/4 teaspoon): Adds a hint of spice to balance the dish.
- Large egg (1): Acts as the glue for the breadcrumb coating.
- Milk or water (1 tablespoon): Lightens the egg wash for easy coating.
- Olive oil (2 tablespoons): Ensures the zucchini slices crisp up golden in the oven.
- Olive oil spray (optional): Perfect for an even crisper finish without extra oil.
- Fresh parsley or basil (optional): For a fresh, colorful garnish.
- Lemon wedges (optional): A squeeze adds brightness and balance.
- Marinara sauce, ranch, or yogurt dip (optional): For dipping and extra flavor.
How to Make Oven-Crisped Zucchini Slices with Parmesan and Italian Seasoning Recipe
Step 1: Prepare the Pan and Oven
Preheat your oven to a hot 425°F (220°C). It’s a good idea to line your baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. For an extra crispy finish, place the baking sheet in the oven during preheating so it becomes nice and hot. This little trick makes a big difference in getting that golden crunch.
Step 2: Slice the Zucchini
Wash and dry the zucchini thoroughly to remove any excess moisture—this helps the crisp coating adhere better. Trim off the stem ends, then slice into uniform 1/4-inch thick rounds. Keeping them even ensures every slice bakes evenly, so no mushrooms or sogginess here! After slicing, pat each round dry again with a kitchen towel or paper towels to further eliminate moisture.
Step 3: Prepare the Breadcrumb Coating
In a shallow bowl, mix together the fine breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, smoked paprika (if using), salt, and black pepper. Stir well to combine all the flavors thoroughly. This blend is the secret to the dish’s irresistible aroma and crispy texture.
Step 4: Prepare the Egg Wash
In a separate shallow bowl, whisk together the egg and the milk or water until smooth and combined. This egg wash will help the breadcrumbs stick like a dream, creating a luscious coat for each zucchini slice.
Step 5: Coat the Zucchini Slices
Set up your dredging station with the zucchini slices on one side, the egg wash in the middle, and the breadcrumb mixture on the other side. Dip each zucchini round into the egg wash, allowing any excess to drip off, then press both sides firmly into the breadcrumb mixture to cover thoroughly. Place each coated slice on a clean plate or tray, ensuring they don’t overlap to avoid sogginess.
Step 6: Prepare and Load the Baking Sheet
Carefully remove your preheated baking sheet from the oven and drizzle the olive oil evenly across it, tilting the pan to spread the oil. Arrange the coated zucchini slices in a single layer on the hot sheet, leaving enough space to allow air to circulate for an even crisp. For that extra golden finish, lightly spray the tops with olive oil or drizzle a bit more oil over them.
Step 7: Bake to Perfection
Place the baking sheet on the middle rack and bake for 10-12 minutes. Then, flip each zucchini slice using tongs or a spatula to promote even browning. Return to the oven for another 8-10 minutes, watching closely as they turn that perfect golden brown. The total baking time should be about 18-22 minutes depending on your oven and thickness of the slices. When done, the coating will be crunchy and the zucchini tender without becoming mushy.
Step 8: Final Seasoning and Garnish
Once out of the oven, taste a slice and add a pinch of salt if it needs a little extra seasoning. Sprinkle finely chopped fresh parsley or basil over the top for a burst of color and freshness. Now your Oven-Crisped Zucchini Slices with Parmesan and Italian Seasoning Recipe is ready to serve!
How to Serve Oven-Crisped Zucchini Slices with Parmesan and Italian Seasoning Recipe
Garnishes
A generous sprinkle of fresh herbs like parsley or basil really brightens up the dish visually and in flavor. A squeeze of lemon juice just before serving adds a lovely tang that cuts through the richness, balancing the crispy, cheesy bites beautifully.
Side Dishes
These zucchini slices make a fantastic companion to grilled meats, pasta dishes, or alongside a fresh garden salad. They also stand alone as a healthy snack or appetizer, especially when paired with dips like marinara, ranch, or a cooling yogurt-based sauce.
Creative Ways to Present
For a show-stopping presentation, layer the slices on a platter with alternating colors of fresh basil leaves and cherry tomato halves. Or, stack them in a small tower skewered with toothpicks for an easy finger-food option at your next party. You can even serve them on a bed of mixed greens drizzled with balsamic glaze for a sophisticated side.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep the coating as crisp as possible, avoid stacking slices on top of each other.
Freezing
Although freshly baked is best, you can freeze the cooked zucchini slices by placing them in a single layer on a baking sheet until frozen, then transferring them to a freezer bag or container. They keep for up to 1 month. When ready, thaw in the fridge and reheat to restore their crispness.
Reheating
Reheat leftover slices in a preheated oven at 375°F (190°C) for about 8-10 minutes on a baking sheet. This helps them regain their crispy texture much better than a microwave. Watch carefully so they don’t dry out or burn.
FAQs
Can I use gluten-free breadcrumbs in this Oven-Crisped Zucchini Slices with Parmesan and Italian Seasoning Recipe?
Absolutely! Just swap in your favorite gluten-free breadcrumbs to keep the recipe allergy-friendly without losing any of the crunch or flavor.
What if I don’t have Italian seasoning?
Simply mix dried oregano and dried basil in equal parts to create a similar Italian herb blend. You can also add a pinch of thyme or rosemary if you like.
Can I make these zucchini slices without the egg wash?
The egg wash helps the breadcrumbs stick nicely, but if you prefer to avoid eggs, you could try a plant-based milk or a mixture of water and mustard as a binder, though the coating might be slightly less crisp.
Is it necessary to pat the zucchini dry before coating?
Yes! Removing excess moisture from the zucchini slices is crucial for achieving that crisp exterior. Otherwise, the coating could get soggy and not adhere well.
Can I bake these zucchini slices in an air fryer?
Definitely! Air frying at 400°F (200°C) for about 8-10 minutes, flipping halfway through, will give you a similar crispy result with less oil.
Final Thoughts
I can’t recommend this Oven-Crisped Zucchini Slices with Parmesan and Italian Seasoning Recipe enough. It’s the perfect combination of ease, taste, and texture that transforms zucchini into a crave-worthy treat. Whether you serve it as a snack, appetizer, or side, it always delights. Give it a try—your taste buds will thank you!
Print
Oven-Crisped Zucchini Slices with Parmesan and Italian Seasoning Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
These Oven-Crisped Zucchini Slices are a healthy and delicious snack or side dish featuring tender zucchini rounds coated in a flavorful Parmesan breadcrumbs mixture and baked to golden, crispy perfection. Perfectly seasoned and lightly drizzled with olive oil, they offer a guilt-free alternative to fried zucchini with a satisfying crunch and a vibrant finish of fresh herbs and optional dips.
Ingredients
Zucchini Slices
- 2 medium zucchini (about 1 lb / 450 g total), sliced into 1/4-inch (0.5 cm) rounds
Breadcrumb Coating
- 1/2 cup fine breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning (or a mix of dried oregano and basil)
- 1/4 teaspoon smoked paprika (optional, for color and flavor)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Egg Wash
- 1 large egg
- 1 tablespoon milk or water
For Baking
- 2 tablespoons olive oil (plus a little more for greasing the pan or spraying)
- Olive oil spray (optional, for extra crispness)
For Serving (Optional)
- Fresh parsley or basil, finely chopped, for garnish
- Lemon wedges
- Marinara sauce, ranch, or yogurt dip
Instructions
- Prepare the pan and oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. For maximum crispness, place the baking sheet in the oven while it preheats so it gets hot.
- Slice the zucchini: Wash and dry the zucchini thoroughly. Trim off the stem ends. Slice into 1/4-inch (0.5 cm) thick rounds, trying to keep them even to ensure uniform cooking. Pat the slices dry with a clean kitchen towel or paper towels to remove excess moisture.
- Prepare the breadcrumb coating: In a shallow bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, dried Italian seasoning, smoked paprika (if using), salt, and black pepper. Mix well until evenly combined.
- Prepare the egg wash: In a separate shallow bowl, whisk together the egg and milk (or water) until smooth and well combined.
- Set up the dredging station: Arrange the zucchini slices on one side, the egg wash in the middle, and the breadcrumb mixture on the other side. Keep a clean plate or tray nearby for the coated slices.
- Coat the zucchini slices: Dip each zucchini round into the egg wash, allowing excess to drip off. Then press both sides into the breadcrumb mixture thoroughly. Gently press crumbs onto the surface to help them adhere well. Place coated slices in a single layer on a clean plate or tray, avoiding stacking.
- Prepare the baking sheet: Carefully remove the hot baking sheet from the oven. Drizzle about 2 tablespoons of olive oil over the parchment or greased surface and tilt the pan to distribute evenly. Arrange the coated zucchini slices on the baking sheet in a single layer, leaving space for air circulation.
- Add extra crispness (optional): Lightly mist the tops of the zucchini slices with olive oil spray or drizzle a small amount of olive oil over them. This step helps the coating brown and crisp during baking.
- Bake the zucchini: Place the baking sheet on the middle rack of the preheated oven. Bake for 10–12 minutes, then carefully flip each slice with tongs or a spatula. Return to the oven and bake for another 8–10 minutes, or until golden brown and crisp around the edges.
- Check for doneness: The coating should be golden and crunchy, and the zucchini inside tender but not mushy. If not crisp enough, bake an additional 2–4 minutes, watching closely to prevent burning.
- Season and garnish: Taste one slice and add a small pinch of salt if needed. Sprinkle with chopped fresh parsley or basil for a fresh, bright finish, if desired.
- Serve: Transfer the oven-crisped zucchini slices to a serving plate. Serve immediately while hot and crisp, accompanied by lemon wedges and your choice of marinara sauce, ranch, or tangy yogurt dip for dipping.
Notes
- For best results, make sure to pat the zucchini slices dry to remove excess moisture; this helps the coating stick and crisp better.
- Using a hot baking sheet helps the zucchini start crisping immediately, enhancing texture.
- Olive oil spray or an extra drizzle of olive oil improves browning and crunchiness but can be omitted for a lighter version.
- Adjust seasonings in the breadcrumb mixture according to your taste preferences.
- These zucchini slices are best eaten right out of the oven to enjoy maximum crispness.
- Store any leftovers in an airtight container and reheat in the oven to restore crisp texture.
