Baked Parmesan Zucchini

Baked Parmesan zucchini is one of those recipes I turn to when I want something light but still full of flavor. It started as a quick side dish, but over time, it became one of my most requested zucchini recipes because it’s crispy on the outside, tender inside, and doesn’t require frying. After a few batches that came out a little soggy, I finally figured out the small details that make all the difference, and now this version works every single time.

This is the kind of recipe that fits easily into busy weeknights, yet still feels special enough to serve alongside a nice dinner.

Ingredients

• 2 medium zucchini
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs or panko
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• Salt, to taste
• 2 tablespoons olive oil

Preparing the Zucchini

Step 1: Slice Evenly

• Wash and dry the zucchini
• Slice into sticks or rounds about ¼-inch thick
• Keep slices even so they bake evenly

Uneven cuts were my biggest early mistake and caused some pieces to overcook while others stayed soft.

Step 2: Remove Excess Moisture

• Lay zucchini on paper towels
• Sprinkle lightly with salt
• Let’s sit for 10 minutes
• Pat dry thoroughly

This step is essential for crispiness and should never be skipped.

Coating the Zucchini

Step 3: Make the Parmesan Coating

• In a bowl, mix Parmesan cheese, breadcrumbs, garlic powder, pepper, and a pinch of salt
• Stir until evenly combined

Step 4: Coat the Zucchini

• Toss zucchini slices with olive oil
• Press each piece into the Parmesan mixture
• Arrange in a single layer on a lined baking sheet

Pressing the coating gently helps it stick and form a crisp crust.

Baking Instructions

Step 5: Bake Until Crispy

• Preheat oven to 425°F (220°C)
• Bake zucchini for 18–22 minutes
• Flip halfway through for even browning

If you want extra crisp edges, switch to broil for the last 1–2 minutes and keep a close eye on it.

Tips for Perfect Baked Parmesan Zucchini

• Use freshly grated Parmesan for better flavor and melting
• Don’t overcrowd the pan, or the zucchini will steam
• High heat is key for crispiness
• Flip once only to avoid losing the coating
• Serve immediately while hot

@kasualkitchen

Flavor Variations

You can customize this recipe easily without losing its simplicity:

• Add Italian seasoning to the coating
• Mix in paprika or chili flakes for heat
• Use crushed crackers instead of breadcrumbs
• Add lemon zest for brightness

Each variation keeps the recipe fresh without complicating it.

Serving Ideas

Baked Parmesan zucchini pairs beautifully with many meals:

• Serve with grilled chicken or fish
• Add to pasta dishes as a side
• Pair with steak or roasted meats
• Serve with marinara or yogurt dip
• Use as a healthy appetizer

It’s versatile enough to fit into almost any menu.

Storage and Reheating

Storing

• Let the zucchini cool completely
• Store in an airtight container
• Refrigerate for up to 2 days

Reheating

• Reheat in the oven at 400°F for 5–7 minutes
• Use an air fryer for the best crispiness
• Avoid microwaving

FAQs

Why isn’t my zucchini crispy?

This usually happens if the zucchini wasn’t dried properly or the oven temperature was too low.

Can I make this recipe gluten-free?

Yes, use gluten-free breadcrumbs or crushed rice crackers.

Can I prepare this ahead of time?

You can slice and dry the zucchini ahead, but coat and bake just before serving.

Can I use yellow squash instead?

Yes, yellow squash works well, but follow the same moisture-removal steps.

Can I add cheese on top?

Parmesan in the coating is enough, but you can sprinkle extra at the end if desired.

Baked Parmesan zucchini is one of those reliable recipes that proves you don’t need complicated ingredients to make something truly satisfying. Once you get the moisture under control and bake it at high heat, the results are golden, crispy, and full of flavor every time. It’s a dish I keep coming back to whenever zucchini is in season, and it never disappoints.