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Zucchini Parmesan Crisps


A great way to add veggies to your meal or just to snack on!

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Rate this recipe 4.5/5 (317 Votes)


  • 1 pound zucchini or squash
  • 1/4 cup shredded parmesan, heaping
  • 1/4 cup Panko breadcrumbs, heaping
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper, to taste


Adapted from


Step 1

Preheat oven to 400°F. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown.

NOTE: There is no need to flip them during baking they crisp up on both sides as is.

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