I’m sharing baked Parmesan zucchini, thin slices coated in Parmesan and oven-baked for a light, quick holiday accompaniment that fits right into Quick Healthy Sides.
I love serving baked Parmesan zucchini at Christmas or Thanksgiving because it feels light but still special. Zucchini tucked under a crisp Parmesan cheese crust come out golden and irresistible, the kind of side that makes heavy mains taste less intimidating.
It fits right into my Vegetable Side Dishes Oven rotation, and somehow looks fancy without fuss. If you want something quick that still reads festive go for it, it’s one of my favorite Quick Healthy Sides.
Save this pin, try it once and you will be coming back for more.
Ingredients
- Zucchini: low calorie, good fiber and potassium, mild sweet, soaks up flavors
- Parmesan cheese: salty, nutty, adds umami and protein, crowds out blandness sometimes
- Panko breadcrumbs: optional crisp, mostly carbs, light crunch, not very fatty
- Egg: binder, adds protein and moisture, helps coating stick, can go overcooked
- Olive oil or butter: adds richness, healthy fats, browns edges nicely
- Garlic powder and Italian herbs: aromatic, savory, not sweet, lift the bland parts
- Salt and pepper: essential seasoning, brings out flavors, dont overdo the salt
- Lemon: optional squeeze adds bright acidity, cuts richness, feels fresh
Ingredient Quantities
- 3 medium zucchini (about 1 1/2 pounds)
- 1 large egg
- 2 tablespoons milk (or a splash of water)
- 3/4 to 1 cup finely grated Parmesan cheese (about 75 to 100 g)
- 1/2 cup panko breadcrumbs (optional for extra crisp)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning or oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil or melted butter
- Cooking spray or extra oil for the baking sheet
- 1 tablespoon chopped fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
How to Make this
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and spray with cooking spray or rub with a little oil, or set a wire rack on the sheet if you want extra crisp.
2. Slice 3 medium zucchini into 1/4 inch rounds, then pat them dry with paper towels to remove excess moisture so they crisp better.
3. In a shallow bowl whisk 1 large egg with 2 tablespoons milk (or a splash of water) until combined.
4. In another shallow bowl mix 3/4 to 1 cup finely grated Parmesan, 1/2 cup panko breadcrumbs if using, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning or oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
5. Dip each zucchini slice into the egg wash, letting excess drip off, then press both sides into the Parmesan mixture so it sticks well, the trick is to press firmly so you get a good coating.
6. Arrange the coated slices in a single layer on the prepared sheet or rack, don’t overcrowd them or they steam instead of crisping.
7. Lightly brush or drizzle each slice with a little of the 2 tablespoons olive oil or melted butter, or spray the tops with oil; this helps them brown. Bake 12 to 18 minutes until golden and crispy, flipping once halfway through for even color. If you like extra crunch you can broil 1 minute at the end but watch closely so they don’t burn.
8. Remove from oven, sprinkle with 1 tablespoon chopped fresh parsley if you want, serve with lemon wedges for squeezing over and enjoy.
Equipment Needed
1. Baking sheet, lined with parchment or foil
2. Wire rack for extra crisp (optional)
3. Sharp knife and cutting board
4. Paper towels to pat zucchini dry
5. Two shallow bowls for the egg wash and the Parmesan/panko mix
6. Whisk or fork to beat the egg
7. Measuring spoons and a measuring cup
8. Pastry brush or oil spray, plus tongs or a spatula for flipping
9. Oven mitts
FAQ
Baked Parmesan Zucchini (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations
- Egg: use a flax “egg” for veg option (1 tbsp ground flax + 3 tbsp water, stir and sit 5 min), or 1/4 cup plain yogurt or buttermilk for extra tangy binding, or a commercial egg replacer per package directions — works about the same for coating.
- Parmesan cheese: swap with finely grated Pecorino Romano or Asiago in a 1:1 measure for equal saltiness, or use Grana Padano. If dairy free, try 3/4 cup nutritional yeast or a store-bought vegan parm, though flavor will be nuttier.
- Panko breadcrumbs: use regular breadcrumbs, crushed saltines or crackers, or crushed cornflakes for crunch; for low carb use almond meal or crushed pork rinds (same volume, press on firmly).
- Olive oil / melted butter: use avocado oil or light sunflower/canola oil for higher smoke point, melted ghee for richer flavor, or a neutral oil spray if you want less fat — all behave similarly when brushed on before baking.
Pro Tips
1) Dry them good. After slicing pat with paper towels then squeeze a bit in a clean towel to pull out extra water, if you dont the crumbs wont crisp theyll just steam.
2) Use freshly grated Parmesan not the pre-shredded stuff, it melts and sticks way better. If you add panko for crunch mix just enough so the cheese can still bind everything.
3) Press the coating on firmly with your palm or the back of a spoon so it really clings. For extra insurance chill the coated rounds in the fridge for 10 to 15 minutes before baking, helps them not fall apart when you flip.
4) Give them oil and air. Bake on a wire rack if you can so air circulates and brush or spray the tops with oil so they brown. If theyre browning too fast but arent crisp move the tray lower in the oven or lower the temp by about 25 degrees F.
Baked Parmesan Zucchini (Christmas Recipe & Thanksgiving Recipe)
I’m sharing baked Parmesan zucchini, thin slices coated in Parmesan and oven-baked for a light, quick holiday accompaniment that fits right into Quick Healthy Sides.
4
servings
257
kcal
Equipment: 1. Baking sheet, lined with parchment or foil
2. Wire rack for extra crisp (optional)
3. Sharp knife and cutting board
4. Paper towels to pat zucchini dry
5. Two shallow bowls for the egg wash and the Parmesan/panko mix
6. Whisk or fork to beat the egg
7. Measuring spoons and a measuring cup
8. Pastry brush or oil spray, plus tongs or a spatula for flipping
9. Oven mitts
Ingredients
3 medium zucchini (about 1 1/2 pounds)
1 large egg
2 tablespoons milk (or a splash of water)
3/4 to 1 cup finely grated Parmesan cheese (about 75 to 100 g)
1/2 cup panko breadcrumbs (optional for extra crisp)
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning or oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil or melted butter
Cooking spray or extra oil for the baking sheet
1 tablespoon chopped fresh parsley for garnish (optional)
Lemon wedges for serving (optional)
Directions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and spray with cooking spray or rub with a little oil, or set a wire rack on the sheet if you want extra crisp.
- Slice 3 medium zucchini into 1/4 inch rounds, then pat them dry with paper towels to remove excess moisture so they crisp better.
- In a shallow bowl whisk 1 large egg with 2 tablespoons milk (or a splash of water) until combined.
- In another shallow bowl mix 3/4 to 1 cup finely grated Parmesan, 1/2 cup panko breadcrumbs if using, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning or oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- Dip each zucchini slice into the egg wash, letting excess drip off, then press both sides into the Parmesan mixture so it sticks well, the trick is to press firmly so you get a good coating.
- Arrange the coated slices in a single layer on the prepared sheet or rack, don’t overcrowd them or they steam instead of crisping.
- Lightly brush or drizzle each slice with a little of the 2 tablespoons olive oil or melted butter, or spray the tops with oil; this helps them brown. Bake 12 to 18 minutes until golden and crispy, flipping once halfway through for even color. If you like extra crunch you can broil 1 minute at the end but watch closely so they don't burn.
- Remove from oven, sprinkle with 1 tablespoon chopped fresh parsley if you want, serve with lemon wedges for squeezing over and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 230.5g
- Total number of serves: 4
- Calories: 257kcal
- Fat: 15.2g
- Saturated Fat: 5.2g
- Trans Fat: 0.05g
- Polyunsaturated: 1.05g
- Monounsaturated: 6.9g
- Cholesterol: 65.3mg
- Sodium: 747.5mg
- Potassium: 511.5mg
- Carbohydrates: 18.3g
- Fiber: 2.2g
- Sugar: 4.8g
- Protein: 15.1g
- Vitamin A: 556IU
- Vitamin C: 30.8mg
- Calcium: 293.8mg
- Iron: 1.5mg
