Dessert

Crispy Parmesan Zucchini Rounds Recipe

Name: Crispy Parmesan Zucchini Rounds Recipe
Prep time: 10 min
Cook time: PT-492524H28M12S
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 medium zucchinis; ½ cup grated Parmesan cheese; ½ cup panko breadcrumbs; 1 tsp garlic powder; 1 tsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper; 2 tbsp olive oil; Cooking spray or extra olive oil; Parsley, chopped

ByHarper Ellington March 9, 2026March 9, 2026

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Introduction

Crispy Parmesan Zucchini Rounds are a delicious and easy snack or side dish. With a golden, cheesy crust and tender zucchini inside, they’re perfect for a healthy appetizer or a tasty addition to any meal.

A white plate holds a stack of ten zucchini sticks. Each stick is coated with a golden-brown, crispy breadcrumb layer that is unevenly toasted, showing some darker burnt spots. The zucchini skin is dark green along the edges, while the cut inner part is light yellow and soft-looking. Fresh green parsley bits are scattered on top of the sticks, adding a touch of color contrast. The zucchini sticks are arranged slightly messy but mostly parallel, filling the center of the plate. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchinis
½ cup grated Parmesan cheese
½ cup panko breadcrumbs
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
Cooking spray or extra olive oil
Optional: parsley for garnish

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Step 2: Slice the zucchinis into ¼-inch thick rounds and set aside.
Step 3: In a bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
Step 4: Toss the zucchini slices in olive oil until evenly coated.
Step 5: Press each zucchini round firmly into the breadcrumb mixture, making sure both sides are well coated.
Step 6: Arrange the coated zucchini slices on the prepared baking sheet in a single layer. Lightly spray with cooking spray or drizzle a little olive oil on top.
Step 7: Bake for 20–25 minutes, until the zucchini is tender and the coating is golden brown and crispy.
Step 8: Remove from the oven and let cool for 5 minutes before serving. Garnish with parsley if desired.

Tips & Variations

For extra crispiness, flip the zucchini rounds halfway through baking.
Try adding a pinch of red pepper flakes to the coating for a spicy kick.
Use gluten-free panko if you want to keep this recipe gluten-free.
Serve with marinara sauce or a creamy dip for added flavor.

Storage

Store leftover zucchini rounds in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and bake at 375°F (190°C) for about 10 minutes to regain their crispiness.

How to Serve

The image shows a white plate with a stack of golden-brown breaded zucchini sticks arranged in two layers. Each zucchini stick is cut lengthwise, with a green outer skin and a soft pale yellow interior, covered in a crispy, crunchy coating of toasted breadcrumbs mixed with tiny green herb flakes. The breadcrumb topping is unevenly browned, giving a textured look with some parts darker and caramelized while others are lighter with a sprinkling of grated white cheese on top for added texture and color. Small bits of chopped green herbs are scattered over the zucchini and on the plate, enhancing the fresh, baked appearance. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, vegetables like eggplant or yellow squash work well with this recipe and can be prepared the same way.

Can I make these ahead of time?

You can prepare the coated zucchini rounds in advance and store them unbaked in the refrigerator for a few hours, then bake just before serving for best crispiness.