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 chips were terrific. A very nice and tasty appetizer. Mucho thanks. J
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Can you make these and freeze them and fry them as you want them?
Thank you
Bev in Ohio
I have never tried freezing this myself but I can’t imagine it turning out well post-freezing.
I am making these right now with zucchini from our garden. Thank you for the recipe. I pinned it too.
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! 🙂
Elle, I sprinkled chopped chives as a garnish.
Thanks for your great snacking recipes, I’m trying to save them but don’t know how to
Marg, feel free to check out this post on saving my recipes. https://damndelicious.net/2013/09/20/vanilla-glazed-apple-cinnamon-muffins/
Will definitely try these but will add red pepper flakes to panko mixture as I like it spicy.
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.
That dipping sauce sounds amazing. I’ll definitely have to try that next time!
Try frying them in bacon grease!
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! 🙂
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!
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 🙁
Hello! These sound just delicious and I can’t wait to try them!! I was wondering, could cracker crumbs be substituted for the Panko?
Yes, absolutely!
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?
Diana, it is best to make sure all excess egg has been shaken off before tossing with Panko.
Something I always do with things like zucchini before cooking is sweat them. Lay down some paper towels and put the zucchini slices on, single layer. Salt them and let them sit for about 20 min., then blot dry. It takes out the excess water and makes the egg stick better. I also do this with eggplant, and, even cucumbers when I am making cucumber salad.
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!
here in texas Panko can be found by the flour and shake n bake stuff on the baking isle at our local stores.
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 !
You can actually make your own breadcrumbs if you’d like!
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!
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.
Thanks for the great recipe. I’ve been making these again and again…and again…and again. Zucchini crack!