Crispy Herb-Breadcrumb Baked Zucchini Rounds

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 4–5 zucchini rounds each)
• Prep Time: 15 minutes
• Cook Time: 18–20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 2 medium zucchini (about 1 lb / 450 g), cut into 1/4-inch rounds
• 1/2 tsp kosher salt + 1/4 tsp black pepper
• 3/4 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 1/2 tsp garlic powder, 1/4 tsp onion powder
• 2 tbsp finely chopped fresh parsley (optional)
• 4 tbsp olive oil, divided
• 1 large egg + 1 tbsp milk or water
• Cooking spray (optional, for extra crispness)

Do This

• 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and set a lightly oiled wire rack on top (or oil the parchment directly).
• 2. Slice zucchini into 1/4-inch rounds and pat dry well with paper towels. Season lightly with salt and pepper.
• 3. In one shallow bowl, whisk egg and milk. In another, mix panko, Parmesan, Italian seasoning, garlic powder, onion powder, parsley, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbsp olive oil.
• 4. Dip each zucchini round in egg, let excess drip off, then press into breadcrumb mixture on both sides. Place in a single layer on the rack or sheet.
• 5. Drizzle or lightly brush remaining 2 tbsp olive oil over the tops. Spray lightly with cooking spray if desired.
• 6. Bake 10 minutes, flip carefully, then bake 8–10 minutes more until deep golden and crisp. Broil 1–2 minutes at the end if needed.
• 7. Serve hot with your favorite dip (marinara, ranch, or garlicky yogurt) and a sprinkle of extra parsley.

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Why You’ll Love This Recipe

• All the crunch of fried zucchini, but oven-baked for a lighter, easier option.
• Herby, garlicky, Parmesan-kissed breadcrumbs make every bite seriously flavorful.
• Simple, affordable ingredients you can grab at any grocery store.
• Perfect as a veggie-forward appetizer, snack, or side dish everyone actually wants to eat.

Grocery List

• Produce: Zucchini (2 medium), fresh parsley (optional, but recommended)
• Dairy: Parmesan cheese, milk (or use water instead)
• Pantry: Panko breadcrumbs, olive oil, egg, kosher salt, black pepper, dried Italian seasoning, garlic powder, onion powder, smoked paprika (optional), cooking spray, marinara or ranch for dipping (optional)

Full Ingredients

For the Zucchini

• 2 medium zucchini (about 1 lb / 450 g total), sliced into 1/4-inch (0.5 cm) rounds
• 1/2 tsp kosher salt (for seasoning the zucchini)
• 1/4 tsp freshly ground black pepper

For the Herb Breadcrumb Coating

• 3/4 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 tsp dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika (optional, for color and a hint of smokiness)
• 2 tbsp finely chopped fresh parsley leaves (optional, but brightens the flavor)
• 1/2 tsp kosher salt (for the crumb mixture; reduce to 1/4 tsp if your Parmesan is very salty)
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil (to moisten the crumbs)

For the Egg Wash

• 1 large egg
• 1 tbsp milk or water

For Baking & Serving

• 2 tbsp olive oil, for drizzling/brushing on top
• Cooking spray (optional, for extra crispness)
• Extra chopped fresh parsley, for garnish (optional)
• Warm marinara, ranch, or garlic-herb yogurt dip, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 425°F (220°C) with a rack in the center position. Line a large baking sheet with parchment paper for easier cleanup.

For the crispiest results, place a metal wire cooling rack on top of the lined baking sheet and lightly brush or rub it with a bit of olive oil. Elevating the zucchini lets hot air circulate all around each piece so both sides crisp up without needing a ton of oil. If you do not have a rack, simply oil the parchment directly.

Step 2: Slice and season the zucchini

Wash and dry the zucchini. Trim off the stem ends, then slice into 1/4-inch (0.5 cm) thick rounds. Try to keep the slices as even as possible so they cook at the same rate.

Lay the rounds on a clean kitchen towel or a few layers of paper towel and gently blot the tops to remove surface moisture. This step really helps the coating stick and keeps the rounds from turning soggy in the oven.

Transfer the slices to a bowl or plate and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss gently to distribute the seasoning evenly.

Step 3: Make the herb breadcrumb mixture

In a shallow bowl or pie plate, combine:

• 3/4 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan
• 1 tsp dried Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika (if using)
• 2 tbsp chopped fresh parsley (if using)
• 1/2 tsp kosher salt and 1/4 tsp black pepper

Stir everything together until well mixed. Drizzle in 2 tbsp olive oil and use a fork or your fingers to toss and rub the oil into the breadcrumbs. You want the panko lightly moistened and evenly coated; it should look like slightly damp sand. This step helps the crumbs brown deeply and get extra crunchy in the oven.

Step 4: Prepare the egg wash

In a separate shallow bowl, whisk together 1 large egg and 1 tbsp milk or water until the mixture is smooth and the yolk is fully broken up.

This thin egg wash acts like glue so the herb-seasoned breadcrumbs cling to the zucchini rounds without sliding off in the oven.

Step 5: Bread the zucchini rounds

Set up a simple breading station: zucchini slices, then the egg wash, then the breadcrumb mixture, ending with your prepared baking sheet or rack.

Working with a few slices at a time, dip each zucchini round into the egg wash, turning to coat both sides. Lift it out, letting the excess drip back into the bowl so it is not too wet.

Press the zucchini into the breadcrumb mixture, one side at a time, gently pressing so the crumbs stick in a nice, even layer. Shake off any loose crumbs and place the coated round on the prepared rack or baking sheet in a single layer. Repeat until all slices are coated, leaving a bit of space between each so they can crisp instead of steam.

Step 6: Add a little oil and bake until golden

Drizzle or lightly brush the tops of the zucchini rounds with the remaining 2 tbsp olive oil. If you like, you can also give them a very light mist of cooking spray to help the crumbs brown even more.

Place the baking sheet in the preheated oven and bake for 10 minutes. Carefully remove the sheet and flip each round using tongs or a thin spatula.

Return to the oven and bake for another 8–10 minutes, or until the zucchini rounds are deep golden brown and crisp on the outside and just tender inside. If they need a little more color, switch the oven to broil and cook for an additional 1–2 minutes, watching closely so they do not burn.

Step 7: Serve hot and enjoy

Once the zucchini rounds are beautifully golden and crunchy, remove the baking sheet from the oven. Let them sit for 2–3 minutes; this helps the coating set and become even crisper.

Transfer the rounds to a serving platter. Sprinkle with a little extra Parmesan and chopped fresh parsley if you like. Serve immediately while hot and crisp, with small bowls of warm marinara, ranch, or a garlicky yogurt dip on the side for dunking.

These are best enjoyed fresh from the oven, when the outside is shatteringly crisp and the inside is soft but not mushy.

Pro Tips

• Dry the zucchini well. Excess moisture is the enemy of crispiness. Pat the slices thoroughly before breading so the crumbs adhere and the rounds do not steam.
• Use a wire rack if possible. Elevating the zucchini allows hot air to circulate underneath, giving you a more evenly crispy result without flipping as many times.
• Do not crowd the pan. Leave a bit of space between rounds so they roast and crisp rather than steaming together.
• Oil the crumbs, not the veg. Mixing olive oil directly into the breadcrumb coating promotes deep, even browning and keeps the texture crunchy.
• Serve right away. These are at their best within the first 15–20 minutes after baking; as they sit, they naturally soften a bit.

Variations

• Spicy kick: Add 1/4–1/2 tsp crushed red pepper flakes or cayenne pepper to the breadcrumb mixture. Serve with a smoky chipotle mayo or spicy marinara for dipping.
• Extra-cheesy crust: Increase Parmesan to 1/3 cup and sprinkle a little more on top of each round halfway through baking for an even richer, more savory crust.
• Gluten-free option: Use gluten-free panko-style breadcrumbs and ensure your Parmesan and any dips are certified gluten-free. Baking time remains the same.

Storage & Make-Ahead

If you have leftovers, let the zucchini rounds cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days.

To reheat and re-crisp, place the rounds on a baking sheet and warm in a 400°F (200°C) oven or toaster oven for 6–8 minutes, flipping once. An air fryer at 375°F (190°C) for 3–5 minutes also works well. Microwaving will soften the coating, so use the oven or air fryer if you want the crunch back.

For make-ahead prep, you can bread the zucchini rounds, lay them in a single layer on a parchment-lined tray, and freeze until solid. Once frozen, transfer to a freezer bag and store for up to 2 months. Bake from frozen at 425°F (220°C) for 18–22 minutes, flipping halfway, until golden and crisp.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without dipping sauce): about 260 calories, 18 g fat, 4 g saturated fat, 18 g carbohydrates, 2 g fiber, 4 g sugar, 8 g protein, and around 450 mg sodium. Actual values will vary based on specific brands and exact portion sizes.