Irresistible Crispy Garlic Parmesan Zucchini

My Garlic Parmesan Zucchini always disappears within minutes of hitting the table. The crispy golden coating gives way to tender zucchini underneath.

You’ll find yourself reaching for seconds before you’ve even finished your first piece. The combination of sharp parmesan and fragrant garlic transforms humble zucchini into something special.

Why I turn to this Garlic Parmesan Zucchini when I need something comforting

The beauty lies in how effortlessly it comes together. You probably have most ingredients sitting in your pantry right now.

I love how the panko creates that satisfying crunch without any frying involved. The cheese melts into the breadcrumbs, creating a golden crust that holds up beautifully.

This works perfectly whether you’re feeding hungry teenagers or hosting friends for dinner.

I often make a double batch because everyone wants the recipe, and I always point them to my mouthwatering zucchini cheese panini for another favorite way to use summer squash.

The simple pantry and fridge items for Garlic Parmesan Zucchini

• 3–4 medium zucchini – Sliced into 1/3-inch rounds for even cooking
• 2 tablespoons olive oil – Avocado oil works beautifully too
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¾ cup panko breadcrumbs – For that perfect crispy texture
• ⅔ cup freshly grated Parmesan cheese – Fresh tastes best, pre-grated works too
• 1 teaspoon dried oregano – Italian seasoning works as a substitute
• 1½ teaspoons garlic powder – Or 3 fresh cloves, minced
• Cooking spray – For extra crispiness

Look for firm zucchini without soft spots. I always grate my own Parmesan when possible because it melts more evenly than the pre-shredded variety.

The Garlic Parmesan Zucchini really shines when you use quality cheese.

My Method for Garlic Parmesan Zucchini

1. Heat your oven to 425°F and line two large baking sheets with parchment paper. Lightly coat with cooking spray.
2. Toss the zucchini slices with olive oil, salt, and pepper in a large bowl until evenly coated. Let them sit for 5 minutes while you prepare the coating.
3. Combine panko breadcrumbs, Parmesan cheese, oregano, and garlic powder in a shallow dish. Mix thoroughly with a fork.
4. Press each zucchini slice into the breadcrumb mixture, coating both sides generously. Press firmly so the coating adheres well.
5. Arrange coated slices on prepared baking sheets in a single layer, making sure they don’t overlap. Give each slice a light spritz with cooking spray.
6. Bake for 12 minutes, then flip each piece carefully and bake another 8-10 minutes until golden brown and crispy around the edges.
7. Remove from oven and let cool for 2-3 minutes before serving. The coating will continue to crisp as it cools slightly.

If you love discovering new ways to use fresh vegetables from your garden or market, I’d be thrilled if you followed me on Pinterest where I share all my favorite seasonal recipes.

My go to methods for Garlic Parmesan Zucchini success

I always salt my zucchini slices first and let them drain for about 15 minutes if I have time. This draws out excess moisture and prevents soggy chips.

Pat the slices completely dry with paper towels before coating them. Any lingering moisture will make the breadcrumbs slide right off during baking.

Don’t skip the cooking spray step because it really does make a difference in achieving that golden, crunchy exterior. I learned this the hard way after making several batches that turned out pale and soft.

The Garlic Parmesan Zucchini needs that extra bit of oil to develop the perfect crust.

Can I make these ahead of time?

You can slice the zucchini and prepare the breadcrumb mixture earlier in the day, but I recommend coating and baking them right before serving. The coating stays crispiest when baked fresh.

If you do have leftovers, reheat them in a 400°F oven for 3-4 minutes rather than using the microwave, which makes them soggy.

Print

What’s the best way to store leftover coated zucchini?

Place cooled zucchini in an airtight container in the refrigerator for up to 2 days. They won’t be quite as crispy as when fresh, but reheating in the oven brings back much of that crunch.

For longer storage, you can freeze the unbaked coated slices on a baking sheet, then transfer to freezer bags. Bake straight from frozen, adding a few extra minutes to the cooking time.

Can I use other vegetables with this coating?

Absolutely! This same coating works wonderfully on eggplant slices, yellow squash, or even thick tomato slices. Just adjust the baking time slightly based on the vegetable’s natural water content.

Cauliflower florets also take this coating beautifully, though they need a bit longer in the oven to get tender.

---

How I love to share this Garlic Parmesan Zucchini

I serve these warm from the oven as an appetizer when friends come over for dinner. They pair beautifully with a simple marinara sauce or creamy ranch for dipping.

During summer barbecues, I make extra large batches because they complement grilled meats perfectly. The Garlic Parmesan Zucchini adds a satisfying crunch that balances out heavier main dishes.