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Zucchini Parmesan Crisps


Super easy and delicious Zucchini Parmesan Crisps! A healthy snack or side that’s incredibly crunchy, crispy and addicting!

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Rate this recipe 4.3/5 (82 Votes)


  • 1/2 cup vegetable oil
  • 1 cup Panko, a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store
  • 1/2 cup Parmesan cheese, grated
  • 2 zucchinis, thinly sliced, 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten


Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from


Step 1

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, combine Panko and Parmesan; set aside.

Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.

Serve immediately.

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