I’m sharing a Quick Healthy Sides version of baked Parmesan zucchini that hinges on a simple trick to make zucchini stand out on your holiday table, so save this pin to check the full recipe.

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I started making baked Parmesan zucchini when I wanted something light but not boring for Thanksgiving or Christmas. I love how the zucchini crisps up and the Parmesan cheese gives little bursts of savory salt, people keep asking for the recipe even though I tell them it is simple.

It looks seasonal and a bit fancy on the table, yet it sits comfortably among Vegetable Side Dishes Oven classics and Quick Healthy Sides, and for me it ranks as one of those Savory Vegetable Recipes that actually gets eaten. Try it once and you might start bringing it to every holiday.

Why I Like this Recipe

* i love the crispy outside and tender inside, its so satisfying to bite into
* it feels like a fancy snack even when im being lazy
* guests always ask for more so it works great when i need something that pleases everyone
* the flavors are simple but punchy, not over the top, just right for any meal

Ingredients

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Zucchini: Mild, watery, good source of fiber and vitamin C, keeps dish light and fresh.
Parmesan cheese: Salty, nutty, adds protein and umami, gives crunchy, savory crust when baked.
Panko breadcrumbs: Super crispy texture, mostly carbs, soaks up oil for golden crunch.
Eggs: Bind the coating, add protein and richness, helps crumbs stick better to zucchini.
Olive oil: Brings healthy fats and golden color, helps browning, not too heavy used sparingly.
Lemon wedges: Bright acidic pop, cuts richness and makes flavors sing, optional but nice.
Parsley: Fresh herb, adds color and slight herbaceous bite, low cal and vibrant finish.

Ingredient Quantities

3 medium zucchini (about 1 1/2 lb), trimmed and sliced into 1/4 inch rounds

1/3 cup all purpose flour

2 large eggs, beaten

3/4 cup panko breadcrumbs

1/2 cup grated Parmesan cheese, plus 2 tbsp extra for sprinkling

1 tsp garlic powder

1 tsp dried Italian seasoning

1/2 tsp onion powder

1/2 tsp kosher salt (adjust to taste)

1/2 tsp freshly ground black pepper

2 tbsp olive oil, or cooking spray for brushing/spraying

2 tbsp fresh parsley, chopped (optional but nice)

Lemon wedges for serving, optional

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top if you have one, it helps them get crispier; lightly oil the rack or sheet.

2. Trim the zucchini ends and slice into 1/4 inch rounds, then pat the slices dry with paper towels so they dont steam and get soggy.

3. Set up three shallow bowls: one with 1/3 cup all purpose flour, one with the 2 beaten eggs, and one with a mixture of 3/4 cup panko, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried Italian seasoning, 1/2 tsp onion powder, and half of the salt and pepper (split the 1/2 tsp kosher salt and 1/2 tsp black pepper between flour and panko bowls).

4. Dredge each zucchini slice in flour, shake off excess, dip in beaten egg, then press into the panko-Parmesan mixture so the crumbs stick well. Place coated slices on the prepared rack or sheet in a single layer without crowding.

5. Lightly brush or spray the tops with the 2 tbsp olive oil (or use cooking spray) so they brown nicely.

6. Bake for about 15 to 20 minutes at 425°F, flipping once halfway through (around 10 minutes) and giving the tops another quick spray or brush after flipping.

7. With 1 to 2 minutes left, sprinkle the extra 2 tbsp grated Parmesan over the slices and return to the oven until cheese melts and edges are golden.

8. Remove from oven, let rest a minute, then transfer to a plate. Sprinkle with chopped fresh parsley if using, squeeze lemon wedges over them for brightness, and serve immediately.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper and a wire rack if you have one (helps them get crispier)
2. Sharp knife and cutting board for trimming and slicing zucchini
3. Three shallow bowls or wide plates for the flour, beaten eggs and panko-Parmesan mix
4. Measuring cups and measuring spoons for flour, panko, cheese and seasonings
5. Box grater or microplane for grating Parmesan
6. Tongs or two forks for dredging, flipping and placing slices on the rack
7. Pastry brush or cooking spray to lightly oil the tops
8. Paper towels to pat the zucchini dry so they dont steam and get soggy
9. Oven mitts and a spatula for removing the sheet and transferring the finished slices

FAQ

Q: Why did my zucchini turn out soggy? A: Zucchini holds a lot of water, so if you don't dry the slices well they steam in the oven and go soggy. Pat them with paper towels, or sprinkle a little salt and let sit 10 minutes then blot off the moisture before breading. Also don't crowd the pan, give each slice room to crisp.

Q: How do I get them extra crispy? A: Use panko, brush or spray the tops with olive oil, and bake on a wire rack over the sheet so air circulates. Flip once halfway through and if needed give them a few minutes at the end on a higher temp to brown. Double-dipping (flour, egg, crumbs twice) makes a thicker crust but takes longer.

Q: Can I make this gluten free or dairy free? A: Yes. Swap in a gluten free flour and GF panko for gluten free. For dairy free, use a vegan Parmesan or nutritional yeast and a vegan egg replacer like aquafaba or a flax egg. Texture and flavor will change a bit, but it still works.

Q: Can I air fry these? A: Definitely. Preheat the air fryer to 380F, arrange slices in a single layer, and cook 8 to 10 minutes, flipping halfway. Times vary by air fryer model so keep an eye on them the first run.

Q: Can I prep ahead or freeze them? A: Yep. You can bread the slices, freeze them in a single layer on a tray, then transfer to a bag. Bake from frozen, add a few extra minutes. Or bake them, cool completely, freeze flat and reheat in a hot oven to re-crisp.

Q: How should I store leftovers and reheat them? A: Store in the fridge in an airtight container up to 3 days. Reheat in a 375F oven or toaster oven on a rack for 8 to 12 minutes to bring back crispness. Don't use the microwave unless you don't mind soggy zucchini.

Baked Parmesan Zucchini (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations

All purpose flour: swap with cornstarch for an extra crisp coat (use about the same amount, shake off excess), or use a 1:1 gluten free flour if you need GF; almond flour works too but it browns quicker so watch the oven.
Eggs: use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min) for binding, or aquafaba (about 2 tbsp per egg, so ~4 tbsp total) for a vegan option; they bind well but won’t brown quite like real eggs.
Panko breadcrumbs: substitute crushed cornflakes, crushed saltines or regular breadcrumbs; if you use regular crumbs toast them first or mix in 1 tbsp oil to help browning, and remember crushed crackers can be saltier so cut back on salt.
Grated Parmesan: swap with Pecorino Romano or Asiago 1:1 for a similar salty, nutty kick, or use nutritional yeast plus a pinch of salt for a dairy free alternative though texture won’t be the same.

Pro Tips

– Salt the zucchini slices lightly and let them sit for 10 to 15 minutes, then pat them very dry. it sounds extra but pulling out that moisture makes the crumbs stick better and gives you way less soggy middles.

– Press the panko-Parmesan onto each slice really well, then if you want extra crunch dip each one back in the egg and press more crumbs on. it will take a minute longer in the oven but the crust holds up and gets super satisfying.

– Toast the panko and Parmesan briefly in a dry skillet until barely golden, cool it, then use that mix. you get nuttier flavor and faster browning without having to over-oil them.

– Use a wire rack and dont crowd the slices, give them breathing room and flip once, spraying a little oil after the flip. air circulation is the trick for even crisping so dont squish them together.