These zucchini parmesan crisps are a light, crunchy, and flavorful snack that I make when I want something quick but still satisfying. They have a golden crust from the parmesan and breadcrumbs, and the zucchini inside stays tender. I love how simple they are to prepare, yet they taste like something I’d order at a restaurant.

Why You’ll Love This Recipe

I like how this recipe turns fresh zucchini into a crave-worthy snack with just a handful of ingredients. The parmesan adds a nutty, salty flavor, while the breadcrumbs give them that irresistible crunch. Baking instead of frying keeps them light, and the recipe is so adaptable that I can make them for a snack, a side dish, or even an appetizer for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil spray

• 2 medium zucchini (about 1 pound total)

• 2 egg whites

• 1/2 cup grated parmesan cheese

• 1/2 cup dry bread crumbs (plain, such as panko)

• 1 pinch sea salt

Directions

1. I heat the oven to 450°F and coat two baking sheets lightly with cooking spray or a thin layer of olive oil.

2. I slice the zucchini into slightly-less-than 1/4-inch thick rounds. If they seem wet, I spread them out on a towel while I prepare the rest.

3. In a small bowl, I lightly beat the first egg white with 1 teaspoon of water to loosen it. I combine the cheese, breadcrumbs, salt, and pepper in a separate bowl.

4. I dip each zucchini slice into the egg white, letting the excess drip off, then coat it gently in the parmesan mixture.

5. I arrange them in a single layer on the baking sheets. If I need more egg white or crumb mixture, I prepare small extra batches in the same way.

6. I bake until they are golden and crisp, about 20–25 minutes, flipping them halfway through for even browning.

Servings And Timing

This recipe makes about 4 servings. It takes roughly 15 minutes of prep time and 20–25 minutes of baking time, so I have them ready in around 40 minutes total.

Variations

I sometimes add a pinch of smoked paprika or garlic powder to the breadcrumb mixture for extra flavor. For a spicier kick, I mix in some crushed red pepper flakes. If I want a gluten-free version, I swap the breadcrumbs for crushed gluten-free crackers or almond flour.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 375°F oven for about 5–7 minutes so they crisp up again. I avoid the microwave because it makes them soggy.

FAQs

1. How do I keep the crisps from getting soggy?

I make sure to slice the zucchini evenly and pat them dry before coating them. Also, baking them on a wire rack over the baking sheet helps air circulate for extra crispness.

2. Can I use yellow squash instead of zucchini?

Yes, I often substitute yellow squash, and it works just as well with the same coating and baking method.

3. Can I make these in an air fryer?

Yes, I cook them in the air fryer at 400°F for about 8–10 minutes, flipping halfway through, and they turn out extra crisp.

4. Do I have to peel the zucchini first?

No, I leave the skin on for extra nutrients and color. It softens nicely during baking.

5. Can I freeze zucchini parmesan crisps?

I don’t recommend freezing them because the zucchini releases too much moisture when thawed, which makes them soggy.

Conclusion

I love making these zucchini parmesan crisps because they’re easy, quick, and versatile. They’re a tasty way to enjoy fresh zucchini, and I can serve them as a snack, side dish, or appetizer. With a crispy golden crust and tender inside, they always disappear fast when I put them on the table.