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Zucchini Parmesan Crisps

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These zucchini parmesan crisps are oven-baked until golden and crunchy, making them a delicious and healthier snack or side. Tender zucchini rounds are coated in a flavorful parmesan-breadcrumb crust and baked to crispy perfection.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Snack, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Olive oil spray

2 medium zucchini (about 1 pound), sliced into 1/4-inch rounds

2 egg whites

1/2 cup grated parmesan cheese

1/2 cup dry plain breadcrumbs (such as panko)

1 pinch sea salt

Black pepper, to taste

Instructions

  1. Preheat oven to 450°F (230°C). Lightly spray or brush two baking sheets with olive oil.
  2. Pat zucchini slices dry with a towel if moist.
  3. In a bowl, beat 1 egg white with 1 teaspoon water. In another bowl, mix parmesan, breadcrumbs, salt, and pepper.
  4. Dip each zucchini slice in egg white, letting excess drip off, then coat in parmesan mixture.
  5. Place coated slices in a single layer on prepared baking sheets.
  6. Bake for 20–25 minutes, flipping halfway, until golden and crisp.
  7. Serve warm as a snack, side, or appetizer.

Notes

  • Add smoked paprika, garlic powder, or red pepper flakes to the coating for extra flavor.
  • For gluten-free, use crushed GF crackers or almond flour instead of breadcrumbs.
  • Use yellow squash instead of zucchini for variety.
  • Bake on a wire rack for extra crispiness.
  • Store in fridge and reheat in oven—avoid microwaving.

Nutrition

Find it online: https://savorymomskitchen.com/zucchini-parmesan-crisps/