Zucchini Parmesan Crisps

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, and side dish situation, and you’ll be consuming all that zucchini in no time.

reasons to make zucchini parmesan crisps

• Summertime treat. Zucchini parmesan crisps is a favorite summertime snack for the entire family to enjoy (especially when dipped in Ranch). Not to mention, even the pickiest of eaters will be fighting for these!
• Great way to use up zucchini. Is your garden overflowing with an abundance of summer zucchini? Not sure what to cook next? Use up your bounty with these perfect, oh-so-crisp, golden brown snackable zucchini crisps.
• Flexible recipe. These crisps can easily be fried, baked or cooked in the air fryer, depending on personal preference.

tips and tricks for success

• Salt the zucchini. Because zucchini has a high water content (94% water), salting the zucchini beforehand will help draw out the excess water, making it firmer and avoiding mushy, limp zucchini.
• Use a cast iron skillet. A cast iron skillet is ideal here for even heat distribution for the hot oil.
• Cook in batches. If too much zucchini is added at once, the oil temperature will drop and the zucchini will absorb too much oil, resulting in soggy zucchini.
• Use the air fryer. This is a great recipe for the air fryer! Preheat the air fryer to 400°F, cooking for 9-10 minutes, or until golden brown and crisp, flipping halfway.
• Bake as needed. Zucchini crisps can be baked on a cooling rack (that has been coated with nonstick spray) and placed on a baking sheet, cooking at 425°F for 20-22 minutes, or until crisp and cooked through.
• Serve immediately. These are best served immediately for maximum freshness and crispness. Zucchini parmesan crisps do not make for the best leftovers.
• Mix it up. Use golden zucchini or mushrooms, or swap out the Panko for whole wheat breadcrumbs or Italian style bread crumbs. Serve with Ranch, marinara sauce, garlic aioli, fry sauce or your favorite dipping sauce(s).

Zucchini Parmesan Crisps

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 10 minutes minutes

Total: 25 minutes minutes

Perfectly golden brown parmesan-crusted zucchini slices (to use up all that summer zucchini!). So crispy, so good!

4.8 stars (31 ratings)

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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

Equipment

• Baking Sheet
• Cast Iron Skillet

Instructions

• Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Season with salt, to taste; let stand 15 minutes.
• 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.

Video

Notes

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

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