Zucchini Parmesan Crisps

A healthy snack that’s incredibly crunchy, crispy and addicting!

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

I have always been somewhat of a compulsive snacker. It’s how I get through my day. I’ll even skip through dinner so I can have more of a calorie allocation to snacks. But instead of the usual donut holes I snack on during the day, I decided to try something a little more healthier and something that included veggies and greens. That’s when I found 2 lingering zucchinis and fresh Parmesan in my fridge to make these glorious addicting crisps.

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

Believe me when I tell you that you will not be able to stop eating these. And the scariest part about this is how easy it is to make! With a simple flour, egg, Panko-Parmesan coating, these crips come together in just 15 minutes and get deep fried to absolute crisp perfection. You can most certainly bake these as a healthier alternative but I was a little devious and fried them to get that really crisp, golden-brown crust.

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

When you’re ready to serve, feel free to dip these bad boys in your favorite kind of dipping sauce like Ranch or marinara sauce. Just be warned that you’ll be eating these crisp all day long. Hey, it’s better than those donut holes, right?

Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!

Zucchini Parmesan Crisps

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

Zucchini Parmesan Crisps

A healthy snack that's incredibly crunchy, crispy and addicting!


  • 1/2 cup vegetable oil
  • 1 cup Panko*
  • 1/2 cup grated Parmesan cheese
  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten


  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, combine Panko and Parmesan; set aside.
  • Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  • Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
  • Serve immediately.


*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.


Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 315.1 Calories from Fat 133.2
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 3.8g 19%
Trans Fat 0.2g
Cholesterol 102.5mg 34%
Sodium 420.5mg 18%
Total Carbohydrate 31.7g 11%
Dietary Fiber 1.7g 7%
Sugars 2.1g
Protein 13.4g 27%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Zucchini is a great source of Vitamins A and E, and the mineral potassium, and this recipe is a great way to include a vegetable in a treat food!

*Note: The amount of oil absorbed by the crisps will vary depending on the temperature of the oil and how long they are fried. For these calculations, it is estimated that 2 tablespoons of oil was absorbed.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.


  1. says

    I love snacking! Especially in the form of crunchy, crispy and cheese zucchini parmesan crisps! I have been going through a zucchini addiction lately, so I am stoked to have another way to feed (literally!) my new obsession! Pinned!

  2. says

    Another pin worthy recipe. I can’t wait till I get zukes in the garden now! Though I will need to bake it… frying smokes up my house too much.

  3. says

    I am the same way. . grazing all day long. . it doesn’t help that we work from home huh? anyway, I will also skip dinner if I’ve munched too much on any given day . . dude, I would devour a big plate of these. . love!

  4. Becky (central oregon) says

    You know cucumbers are healthy and pickles are made from cucumbers and fried pickles are round and oh so good fried. (works for me)

  5. says

    Oh… love these Chung-Ah. I am a snacker too, and since becoming a stay at home mom oohh its even worse because I’m around the frig and pantry all day long!!

    These look amazing! Totally trying it and dipping these bad boys in marinara sauce! YUM!

    • Chung-Ah says

      Caroline, there are gluten-free flours and gluten-free Panko that are available at grocery stores to use as substitutions.

    • Kathy Elliott says

      Instead of flour you can use potato flour or rice flour, and for Panko you can use instant potato flakes, I have used instant potato flakes instead of Panko and it does work. I’m Gluten-Free as well so I substitute when I can.

      • Elizabeth says

        I made these using brown rice flour, and corn meal instead of panko. I also added garlic salt to boost the flavor of the park. Turned out great

  6. MPaula says

    Your recipe was featured on Ziplist. I am incapable of frying so I will try baking these. Probably I will dip them is Sriracha sauce. I had a look around while I was here and pinned other recipes as well.

  7. Jules says

    I’m thinking of using almond flour instead of panko and flour so they will be low carb. Looks good!

  8. Sim says

    Look great, do you think they’d work with eggplant? I have a glut of them at the moment and I’m desperate for new recipes!

    • Deborah Lee says

      I do exactly that with eggplant. After frying top with a little main era sace, mozzarella, and fresh basil then stick under broiler for a bit till cheeses goodness melts. YUM! is all I can say!

      • Elizabeth says

        I also made them using yellow squash. They can be dairy free by substituting therm for Italian spice mix

  9. says

    Can these be made with Summer squash as well as Zucchini? My kids like summer squash as
    I used to fry it with a little butter, olive oil and salt and pepper to taste. I had to hide them or there
    would be none left for dinner.

    • Chung-Ah says

      Yes, absolutely. I’ve never done it myself but I’ve had some of my readers letting me know that they’ve baked them and loved the end result. You will have to adjust baking time as needed though.

  10. Sylvanna says

    Hi, I love so many of your recipes!! this looks so good and I plan on making it but it there any substitution for the egg? because My sister has egg allergies.

  11. Nagi Maehashi says

    To bake these, I think it would work well to dredge them in melted butter. I know that sounds unhealthy, but not very much actually sticks to it, but enough to make the panko nice and golden but still far less fat than deep frying them! :)

  12. Wendy Sugar says

    I would like to know where to buy Emeril,s creole seasoning please ?
    I live near GraftoninN.S.W. and shopping can be limited. perhaps I can
    Order it on line. Would appreciate your assistance. Your recipes are fabulous.
    I have twin granddaughters aged six and one of them is an avid little chef.
    Absolutely adores cooking and reading recipes. I think many of yours would be great
    for her to try. She is watched with care, but amazing and incredibly patient.
    Thanks heaps, hope to hear from you soon

  13. Jamie says

    Thanks for the great recipe. I’ve been making these again and again…and again…and again. Zucchini crack!

  14. Zachary says

    I sometimes make zucchini chips—I slice the zucchini paper-thin with a mandoline and fry it in a mixture of canola and olive oil. Then I add kosher salt or a mix of parmesan and garlic salt. It’s delicious! With salt alone it has a nice veggie taste, like fried okra, but has the texture of a thin-cut potato chip.

  15. Carrie says

    Made these for my 17yo son who has Celiac disease. Substituted with GF flour and GF breadcrumbs. Baked them on a wire rack for 14 min at 425 degrees. They are amazing!

  16. Alan says

    Hi ! Nice to meet you !
    I’ m South Asian , I live in Bangladesh, is there a substitute Panko breadcrumb that you know of ? I think that this recipe is very good !

  17. terri says

    here in texas Panko can be found by the flour and shake n bake stuff on the baking isle at our local stores.

  18. Nekke says

    These are also really good fried in coconut oil & is an even healthier alternative than regular cooking oil. My mom use to use cornmeal or a jiffy mix, but the panko is really good. Thanks for sharing!

  19. Diana says

    I just got done making these and while they are very good, I added a little bit of Tony Chachere’s to the panko/ Parmesan blend just cause I thought they were a little too bland for my taste and now they’re just perfect. Also, I had a bit of a problem making the eggs stick. As soon as I’d put the zuccini in the panko blend the eggs would kinda slide off and then the panko wouldn’t stick. Any suggestions on how to remedy this?

  20. Kandice says

    Hello! These sound just delicious and I can’t wait to try them!! I was wondering, could cracker crumbs be substituted for the Panko?

  21. Christina says

    These look delicious however what I made doesnt look like yours. I lack the skill of dredging through crumbs without making them all wet and worthless for upcoming pieces to be dredged :(

  22. lisa asche says

    i mix equal parts flour and parmesan cheese a little salt and pepper….slice and cover with the mix… grease a cookie sheet with about one fourth cup canola oil…..lay the zucchinis side by side and broil on high for 8 minutes …no turning…..they are fabulous! promise!

  23. Megan says

    I made these tonight and we enjoyed them. I think they’d be hard to make with only one person, so I was glad my boyfriend could help me! We ran out of egg partway through so we needed a 3rd, and the last few zucchini were only coated with parmesan because we didn’t have enough breadcrumbs for the full recipe. We actually preferred the cheese-only zucchini, but I think next time we’ll try your recipe with a little bit of salt added, and/or maybe some kind of garlic sauce to dip them in. Delicious–thanks for sharing! :)

  24. Spyce says

    I made this for lunch today, and it was delicious!! The zucchini stays crispy from start to finish. I used ranch dressing with a few drops of sriracha mixed in for my dipping sauce.

  25. Elle K says

    Hi! I cannot wait to try out this recipe– I wanted to know what herb you sprinkled on these “yummies” in your picture? I want mine to look just as delectable as your picture! :-)

    • Chungah says

      You can certainly bake them but I actually highly recommend frying – you just can’t get that amazing crispness from baking!

  26. says

    Can I use bread crumbs mixed with a water cracker for Planko? I am in Greece and they do not have that here? I feel Planko is a stronger coating than just breadcrumbs. Is that correct.?

    • Debbie says

      In answer to other coatings besides PLAKO…I was taught to mix cornmeal and flour (half & half) then season to your taste with salt and pepper or any other seasonings you desire. I first dip each slice in an egg/milk mixture then into the flour/cornmeal mixture (pressing on each slice so the maximum coating sticks) Then fry to a light crispness and enjoy!

  27. says

    A popular dish in my family is Greek-style deep-fried battered courgette slices. This looks like a lovely (and much healthier) version. Watching the Dr Who season premiere tonight with my sister and nephew tonight, I think I might cook up a tray of these for snacks 😉

  28. S Ruthven says

    I make these every year. My husband loves them. Our most favorite dipping sauce is mayo mixed with horseradish. Delish!

  29. Debbie says

    I was raised by a mom who passed on to me loads of recipes from the South. She always told me to sprinkle the zucchini or summer squash after thinly slicing it of course, with a bit of sea salt to make it “cry”. After salting, let the slices sit for about 10 min. and you’ll see that indeed little “tears” will form on the surface of each slice. By doing this, you’ll be enhancing the flavor as well as helping all those good coatings to stick! ENJOY!!

  30. Rosemary Meyer says

    Thanks for ideas on vegetable snacks, anxious to serve to our dominos group, someone always has a surprise to serve NOW ITS MY TIME~

  31. Felicia says

    It states to serve immediately, but if I made a big batch to take to work will it still be crunchy hours later?

  32. Ana says

    I make these using plain breadcrumbs and no cheese. I serve them with homemade horseradish sauce (horseradish, sour cream, and salt). Everyone loves them. I plan on trying these next time since they sound yummy.

  33. Mary Dempsey says

    Had great luck with zucchini in garden but there is just so much you can do with it. This has given me a great living room-tailgate platter of great crispy snack–horseradish sauce or ranch dip is super. Thanks! Fried, definitely.

  34. Kerry Bennett says

    Great recipe. I made these last night as part of dinner. My boys, who normally hate zucchini, gobbled them all up.

  35. Bill Larson says

    OK, party-pooper that I am, you state, Chungah, that you used parsley flakes as a garnish, but to my eyes the garnish looks rather like chopped chives. Comment? Other than that, I am salivating just thinking of making them. Thanks!

    • Linda Mitchell says

      sorry Bill Larson, Chungah said they were sprinkled with chopped chives. Looked back in the posts. Never mind, they are delicious what ever is sprinkled on top. Great recipe.

  36. Brenda says

    Made these tonight to pair with BBQ pork sandwiches- So good! The coating was perfectly crunchy. I added some italian seasoning to the breadcrumbs for extra flavor. Thanks so much!

    • Chungah says

      Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.

  37. Cynthia says

    I made these for dinner and they were delicious! My boyfriend added some seasonings to the panko and so they came out super flavorful. We had orange chicken and rice and still managed to eat all the zucchini because of how addicting and good they are. I’m so glad I found this on Pinterest.

  38. Renee says

    Love these Zucchini Parmesan Crisps! Made them three times in the last three days. Plain crispy original recipe, original recipe with ranch dipping sauce, original with hot sauce dip, hot sauce mixed with ranch, double the cheese (the winner!!), less cheese. All easy and fabulous!! As a matter of fact we have LOVED all of your recipes! I am old enough to be your mother (grandmother!?!) and have cooked for years, but my family has been delighted with everything I have tried on your website! You’re adorable! Please let us know when you’ll be on the east coast. We would love to have you (and Jason!) over for dinner!!

  39. Patricia says

    What a great looking photograph of a delectable yummy dish … OK after I make your wonderful cranberry stuffing this week, I will get around to these. Very appetizing photos!!

  40. Renee says

    Chung-ah! Love all of the recipes on your blog that I have tried. Yummy (Damn!!) delicious, and easy. One request–Can you move the search bar to the top of the page so it’s more easily accessible?? (Please, please, please?!?!?) Thank you!!

  41. Lilly says

    Love fried food… And fried zucchini… I LOVE these. Of course frying is messy, especially if you are clumsy and end up spilling half a bottle of vegetable oil on yourself in the process… Still worth it and now the kitchen smells great as well as having these to snack on.

  42. Danielle says

    I had a lot of trouble getting the mixture of Panko and Parmesan to stick to the chip. I pressed as instructed and still had trouble. I dipped into the flour, then egg, then that mixture as it said. Any suggestions? I tried a few different things to try and help but nothing seemed to work.


    • Chungah says

      Danielle, it may be that the egg mixture was not very successful. It is best to dip the zucchini completely into the beaten eggs – this acts as your binder for the Panko.

  43. Jane says

    Temp and amount of time for baking? This looks delicious and can’t wait to try, but cannot fry. Thanks! Just discovered you and have saved many of your wonderful recipes.,

    • Chungah says

      Jane, unfortunately, without further recipe testing, I cannot advise on the appropriate baking time and temp. However, please feel free to browse through the comments here – several readers have tried baking these with a successful outcome.

  44. Lannon says

    All I can say is YUM!!! My husband and I both absolutely loved this recipe. I served it along with your “Bang Bang Shrimp” (OMG amazing fyi) and some chow mein! This meal is definitely at the top of both of our lists!!

  45. Gretchen says

    OMG this was a great find! Great way to add veggies to my lunch and dinner. I made the batch and sure it says 4 servings; This girl ate these zucchinis in 2. Definitely added a little salt for a bit more flavor, instinct was to dip in ranch sauce. Thank goodness I didn’t have any in the fridge. Admittedly I did dip a couple of them in hummus the next day with lunch, mostly because I’ll dip anything in hummus right now and probably need a 12 step support group for help. LOVE YOUR BLOG! Damn delicious!

  46. Jackie says

    I happened upon this site thru a HomsteadSurvival.com posting and have added you to my favorites. I LOVE the way your recipes print out and you make it sooo easy!

  47. says

    Hi Chungah! These look mouthwateringly Cinful! 😉 Can’t wait to try them. I LOVE the way you make food just jump right off of the page!

  48. Daisy says

    Hi.. i’m trying to change some eating habits for my son. i see you fry these in vegetable oil, does frying them in olive oil have a different caloric intake? trying to see what is best for him.

    • Chungah says

      Olive oil is not a suitable choice for frying as it has a smoke point of only 320 degrees F, and using olive oil does not make food “healthier” than frying with other kinds of oils.

  49. Susie Buist says

    Chungah –

    I was looking through your GREAT recipes and happened upon this one for zucchini chips. It reminds me of an appetizer we used to serve many years ago at a really nice steak/lobster place I used to manage part-time while I was in college. It was our best-selling app and we served it with a “double-dip” duo of (first dip) the creamy horseradish sauce that we also served with the prime rib dinners, and then (second dip) a generous portion of freshly grated Parmesan cheese- making sure it is grated as thinly and lightly as possibly, so that it resembles snow. We used a wedge from a wheel of simple domestic parm, which had just the right amount of nuttiness and salt to cut the sour cream and sweet/hot horseradish. When you take a nice hot and crispy zucchini disc, dip It in the “horse sauce” first, and then finish it by dipping it again in the fresh-grated snow of Parmesan, it creates a completely addictive taste/snack!! I guarantee that you will eventually be telling your dinner guests about flying saucers, or Brangelina sightings, that they have to run outside to see just so you can hoard them all for yourself. Normally, I would never recommend anything that would initiate such terrible table manners, but these little lovelies have broken my resolve to uphold the sanctity of proper dining etiquette and say, “To hell with it! It’s every man for themself!!!!”

    Really. They are that good.

    I can’t wait to try your recipe!! I’m on my way to the market right now!! Thanks for reminding me of one of my favorite flavors from my past, and bringing your wonderful recipe update to it. I am certain they will be even better than the ones we made at the restaurant!!

    Thanks again for this and all the other great ideas and recipes on your website/blog! Your creativity and culinary talents are very much appreciated!!!

    Best wishes,
    Susie Buist

  50. n.geragi says

    These sound yummy…..years ago living in Charlotte, NC I learned to fry summer (or yellow) squash, sliced thin, allowed to sweat then floured (a mix of ap flour, salt, pepper and a little cornmeal) and then deep fried…..I would then sprinkle them with fine grated Parmesan ….. my children would fight over them. Once they decided that squash was good then they were willing to eat it in so many other ways…..Back then the major use for Zucchini was in bread and the last to be eaten cassarole at the church pot luck….Wish I had thought about using it this way! I have just found your blog and love your style and taste!!!!

  51. Stacy says

    Sounds yummy but too many carbs for me. Is it possible to not do the flour and panko? And just dip them in the egg then press on the parmessan cheese? That would be a healthier choice. Has anyone tried that?

  52. Monique says

    These are delicious! My mother-in-law brought over a bag of yellow summer squash and they were a great substitute for zucchini. My toddlers were asking for pb&js and spotted these on the counter, they inhaled them!

  53. Angie Wallace says

    Have just discovered your website – your photos lured me in!! So appetizing-looking! Can’t wait to get started on some of your recipes – esp cauli soup and Parmesan chip thingies!
    Thank you…now I will have to get back to work!

  54. Juliette Stafford says

    I love all your food and your website is so cute and easy to navigate! Thanks for all the damn delicious recipes and keep up the good cookin’!

    • Chungah says

      Jennifer, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain nutritional information for recipe adaptations.

  55. Sarah says

    Is there a way to determine what size your serving is that’s giving the 315 calories? As in, how many slices or what size of zuccinis are you starting with? Are they pretty large zucchinis or more medium? I just bought some that seem somewhate small (about 7″ long and about 4.5″ around) and I’m wondering how many to cut up to match the amount of ingredients for the breading, or how to decide how to decrease the breading ingredients if I just want to do 1 or 2 little zucchinis. I can just play around with it and see what works, but I would love to know about what size zucchinis you used for your calculations. Thank you!

    • Chungah says

      It is very difficult to give an estimate as to how many slices are in a single serving but I recommend using medium-sized zucchini.

  56. Stephanie says

    This is something I would be most interested in making but my nutritionist won’t allow me to have bread crumbs or white flour..Is this recipe doable with either almond or coconut flour and can I substitute something else for the panko? Sadly I’m not allowed eggs either but was told that if I must have them, to use just the yolks in a recipe and only once in awhile..

    • Chungah says

      Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Please use your best judgment.

  57. Pauline says

    Hi Chungah,

    These look scrumptious, can’t wait to try.

    Looking at the calorie counter, does it mean 4 individual slices have approximately 315 calories?

    Thank you very much for your help.


    • Chungah says

      Pauline, this recipe yields about 4 servings which is not necessarily equivalent to 4 individual slices as the size of the slices can range quite a bit by the size of the zucchini as well as the thickness of the slices.

  58. Pamela Jones says

    Could regular croutons work instead of panko? I tried these once and they were really bland. Didn’t know if crushed croutons would work as well. Thank you.

    • Chungah says

      What a great idea! But if quinoa is substituted, you may need to bake these instead. Please let me know how it turns out.

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