Zucchini Parmesan Crisps
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Perfectly golden brown parmesan-crusted zucchini slices (to use up all that summer zucchini!). So crispy, so good!
What do you do with all that summer zucchini just waiting to be used up? Well, we’re going to slice them up real nice, coat them in a Panko-Parm mixture, and cook them until they’re wonderfully crisp and golden brown.
It’s a very sneaky snack/appetizer/side dish situation, and you’ll be consuming all that zucchini in no time.
It’s one of my favorite summer dishes, especially when dipped in Ranch. And even the pickiest eaters will be fighting for these!
Tools For This Recipe
Large cast iron skillet
Zucchini Parmesan Crisps: Frequently Asked Questions
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both Panko and breadcrumbs can both be used as a coating for fried foods, Panko is much more flakier and yields a crunchier, crispier texture.
You’ll want to cut your zucchini into even slices, keeping your oil nice and hot, and space them apart when cooking. This will yield the crispiest zucchini slices!
You can serve these with your favorite dipping sauce like Ranch or marinara sauce.
Zucchini Parmesan Crisps
Ingredients
- 1 cup vegetable oil
- 1 cup Panko*
- ½ cup freshly grated Parmesan
- 2 medium zucchini, thinly sliced to 1/4-inch thick rounds
- ½ cup all-purpose flour
- 2 large eggs, beaten
Instructions
- Heat vegetable oil in a large cast iron 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.
Notes
Did you make this recipe?
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These look great! What is the dip?
These are absolutely delicious and addicting! I bake them in the oven at 425 degrees for about 20 minutes and they still come out crisp. I also serve them with a dill dip. A definite favourite of ours.
Thank you for instructions for baking these. The fried option is not a healthy snack at least for me. I will definitely try your version.
Delicious!!!
I will try this, sounds delicious!
Delicious!!!
Nice recipe but ZUCCHINI is plural of ZUCCHINO. There is not any ZUCCHINIS.
Rude. It’s ZUCCHINIS google it
Very rude. Also, check your grammar. You shouldn’t use “is” when referring to plural nouns. It should be “are”.
Life is too short the get angry over something so ridiculous as this. Come on people!
How do you make this ahead of time? Just put it in the oven to reheat?
I live in Mexico, and ordered a grocery delivery today, and because I screwed up on converting weights and measures, I ended up with waaaayyyyy too much zuchinni. I will be making it later today – can hardly wait!
Awesoooome!
Delicious! Crispy and light. A great use of zuchinni
These look tasty! Thanks for sharing! 🙂
I loved this recipe, I did both zucchini and green tomatoes both came out great. I added garlic powder and a little onion powder to the flour. This recipe is definitely a keeper.
Made the zucchini parmigiana crisps. DELICIOUS & very easy. So good brought some over to my daughter to try. She loved them. Good warm, room temperature or straight out of the refrigerator. Served them with garlic aioli.
I’m going to try these out later, and was pondering a condiment, and came to same conclusion – ailoi would be perfect!
I made a few changes – I used avocado oil instead of vegetable oil and I used coconut flour instead of regular flour. So much better for you. As they were a little bland so I added some black pepper and garlic powder while cooking. They were 100% better! You can use anything if you want for something to dip them in. I used a chipotle mayo. Sooooo yummy! Or have them plain, however you like them. Thanks for sharing with us.
Hi Cheryl,
Really like your changes, a better, healthier version, I believe it is also great for Ketogenic diet too! Your chipotle mayo sounds delicious too, would you please share your recipe?
Many thanks,
Ida
This recipe is good, but a bit bland. I added a sprinkle of garlic powder while they were cooling and its MUCH better!
Could you just BAKE them instead? and not use flour but just use the panko? thank you
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Yes, that is the only way I do these! I spray them with a little olive oil and bake them at 425 until crispy. MUCH healthier than cooking in oil.
Awesome news!!!:)
Jackie, did you spray them with olive oil right before baking, or before dipping in the flour?
I’m excited to try these! I have a feeling these are going to be a hit with my toddler too 🙂
OMG…I just made these and YUM! Thanks for a fool-proof recipe. I had tried many others before but couldn’t get the ratios right. So I know which recipe I’ll be coming back to in the future. Thanks for sharing!
So happy you enjoyed it!
I’ve made these several times with your recipe and they are absolutely mouthtastic. My favorite way to make zucchini. I was wondering what you think of using the same recipe for making fried green tomatoes?
Sounds like a great idea! 🙂
I made this recipe and my husband loved it. I made a few changes. I used yellow squash as that’s what I had in the kitchen. I also added black pepper. It was very good and tasty.
Thanks for the recipe!
Skip the breadcrumbs if you want to cut back on carbs. I mix the Parmesan, S & P in with the flour, dip in egg and fry. The flour also gets a crispy effect with a lot less carbs.