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Crispy Italian Baked Parmesean Zucchini

Crispy Italian Baked Parmesean Zucchini

This is a quick and easy way to prepare "fried" zucchini without frying it.  Much healthier and still crispy!

Course Appetizer
Cuisine Italian
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Author Holliday Johnson


  • 3-4 Zucchini
  • 1 1/2 cups Italian Seasoned Bread Crumbs
  • 1/2 cup Grated Parmesean Cheese
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Pepper
  • 3 Eggs


  1. Pre-heat oven to 425 degrees.  Line a baking sheet with parchment paper and spray with olive oil cooking spray to cover.

  2. Slice zucchini into 1/4" rounds.  Place rounds on some paper towels and then place more paper towels on top. Cover with the baking sheet to help press out some of the moisture while you are preparing the other ingredients.

  3. Gently blend the eggs and place in a shallow container.  Combine the Italian bread crumbs, parmesan cheese and the rest of the dry ingredients in another shallow container. 

  4. Coat the zucchini in the eggs and then dredge them in the breadcrumb mixture, pressing lightly to coat.  Place them on the prepared baking sheet and spray the tops with a generous amount of the cooking spray.

  5. Bake for 35-40 minutes (or less if your zucchini are smaller), turning once at about 25 minutes until crispy and golden.  Let stand for 5-10 and serve warm.  

Recipe Notes

Soaking up some of the moisture will help keep the zuccini from getting too soggy.  If you would rather use plain breadcrumbs, then just add some Italian seasoning.  We enjoyed our Crispy Italian Baked Parmesean Zuccini with sides of ranch dressing and marinara.