How do you make zucchini rounds crispy with Parmesan?

To get that perfect crisp, slice the zucchini evenly, salt and pat them dry, then coat with a mix of fresh-grated parmesan and breadcrumbs. Bake them at a high temperature on a parchment-lined tray to achieve a golden, crunchy texture.

How to make zucchini crispy in the oven?

Use a hot oven set to 425°F (220°C), avoid overcrowding the tray, and flip the slices halfway through baking. This helps both sides crisp up while letting moisture escape.

How to keep zucchini crisp when cooking?

Salt the slices and let them rest for 10–15 minutes before baking. This draws out moisture, which you should pat away thoroughly to avoid steaming instead of roasting.

How do you keep parmesan zucchini from getting soggy?

Soggy zucchini is usually the result of excess moisture. Always dry your slices well, give them space on the tray, and bake at high heat to crisp the parmesan layer.

How to avoid soggy roasted zucchini?

Don’t stack the zucchini or let the slices touch. Use a wire rack or parchment-lined tray and bake until the edges are golden and crisp.

What temperature is best for baking zucchini?

425°F is ideal for baking zucchini. It ensures the inside stays tender while the outside develops a delicious, crispy crust especially when coated with parmesan.

7 Proven Steps to Crispy Baked Parmesan Zucchini Perfection

Name: 7 Proven Steps to Crispy Baked Parmesan Zucchini Perfection
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium zucchinis (sliced into ¼-inch rounds); ½ cup freshly grated Parmesan cheese; ½ cup breadcrumbs (or almond flour for keto/gluten-free); 1 tsp garlic powder; 1 tsp Italian seasoning; ¼ tsp black pepper; Salt (for drawing out moisture); 1 tbsp olive oil (optional, for brushing); Nonstick spray or parchment paper (for baking)

Description

Crispy Baked Parmesan Zucchini is the perfect healthy snack or side dish, cheesy, crunchy, and baked to golden perfection. With just a few pantry ingredients and no frying, you’ll have a crave-worthy dish that’s gluten-free adaptable and loved by all ages.

Ingredients

2 medium zucchinis (sliced into ¼-inch rounds)
½ cup freshly grated Parmesan cheese
½ cup breadcrumbs (or almond flour for keto/gluten-free)
1 tsp garlic powder
1 tsp Italian seasoning
¼ tsp black pepper
Salt (for drawing out moisture)
1 tbsp olive oil (optional, for brushing)
Nonstick spray or parchment paper (for baking)

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Instructions

1️⃣ Slice and Salt the Zucchini
• Cut zucchini into ¼-inch rounds.
• Lay slices on paper towels and sprinkle both sides with salt.
• Let rest for 10–15 minutes to release moisture.
• Pat each slice dry thoroughly.

2️⃣ Preheat Your Oven
• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment or lightly grease it.

3️⃣ Prepare the Parmesan Coating
• In a bowl, mix parmesan, breadcrumbs, garlic powder, Italian seasoning, and pepper.
• Stir until evenly combined.

4️⃣ Coat the Zucchini
• Press each slice into the coating mixture, ensuring both sides are fully covered.
• Shake off any excess and place onto the prepared tray.

5️⃣ Bake to Golden Perfection
• Bake for 18–22 minutes.
• Flip halfway through to ensure even browning and crispness.
• Edges should be golden and cheese crisp.

6️⃣ Serve with Dips
• Serve warm with marinara, ranch, or garlic yogurt dip.
• Optional: garnish with extra parmesan or herbs.

7️⃣ Store and Reheat
• Store leftovers in a paper towel-lined container for up to 3 days.
• Reheat in oven or air fryer at 375°F until crisp again avoid microwaving.

Notes

Keto Tip: Use 100% parmesan or almond meal instead of breadcrumbs.
Gluten-Free: Sub with gluten-free breadcrumbs or crushed crackers.
Crispiness Tip: Salt + dry = essential! Don’t skip Step 1.
Dip Ideas: Try garlic yogurt, spicy marinara, or even buffalo sauce.
Don’t Crowd: Give zucchini slices space on the tray or they’ll steam.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer / Snack
Method: Baking
Cuisine: American