Why did my zucchini turn out soggy instead of crispy?

Excess moisture is usually the culprit. Make sure to pat your zucchini dry before coating, don't overcrowd the baking sheet, and ensure your oven is fully preheated. The final broiling step is also crucial for achieving that perfect crisp texture.

Can I make these without breadcrumbs for a low-carb option?

Absolutely! You can substitute the Panko with finely crushed pork rinds, almond flour, or even just increase the Parmesan cheese for a delicious low-carb alternative. The texture will be slightly different but still delicious.

How thick should I really cut the zucchini slices?

The sweet spot is between 1/4 and 1/2 inch thick. Too thin, and they'll burn before they're tender; too thick, and the centers may remain watery while the coating crisps up. Consistent thickness is key for even cooking.

Can I use yellow squash instead of zucchini?

Yes! Yellow summer squash works beautifully with this same recipe. You can even do a colorful mix of green zucchini and yellow squash for visual appeal. The cooking time and technique remain the same.

Crispy Baked Zucchini Recipe

Description

This Crispy Baked Zucchini recipe makes irresistible, golden rounds of zucchini coated in a savory blend of Italian seasoning, parmesan cheese, and panko breadcrumbs. Perfect as a healthy appetizer or snack, these baked zucchini slices are quick to prepare, require minimal oil, and deliver a satisfying crunch without frying.

Ingredients

Units Scale

2 zucchinis, sliced into 1/4–1/2” rounds
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
1/4 cup panko breadcrumbs
1/3 cup grated parmesan cheese

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for baking the zucchini, which helps achieve a crispy texture.
Prepare Zucchini: Slice the zucchinis into 1/4 to 1/2 inch thick rounds and place them in a large bowl, making sure the slices are uniform for even cooking.
Combine Coating Ingredients: In a separate medium bowl, mix together olive oil, salt, pepper, Italian seasoning, panko breadcrumbs, and grated parmesan cheese. Stir thoroughly until everything is well combined.
Coat the Zucchini: Pour the parmesan-panko mixture over the zucchini slices. Toss everything together until all the zucchini pieces are evenly coated; add a small drizzle of olive oil if needed to ensure the coating sticks well.
Arrange on Baking Sheet: Spread the coated zucchini slices in a single, even layer on a large baking sheet, ensuring they do not overlap much so they crisp evenly.
Bake: Place the baking sheet in the preheated oven and bake for 4-5 minutes until the zucchini starts to soften and the coating begins to crisp up.
Broil for Crispiness: Switch your oven to the broil setting and continue cooking for another 3-4 minutes, keeping a close watch until the bread crumbs are golden and toasted and the parmesan is melted.
Serve: Remove from the oven and let cool slightly before serving. Enjoy these crispy baked zucchini rounds as a snack, side dish, or appetizer!

Notes

For best results, make sure zucchini slices are uniform in thickness for even baking.
Add a little extra olive oil if the coating is not sticking well.
Watch closely while broiling to prevent burning.
Serve immediately for the crispiest texture.
Can be served with your favorite dipping sauce.

Nutrition

Serving Size: 1/4 of recipe
Calories: 110
Sugar: 2g
Sodium: 310mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 4g
Cholesterol: 6mg