Name: Zucchini Parmesan Crisps
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 zucchinis (sliced); 1 egg; ½ cup panko bread crumbs; ½ cup grated Parmesan cheese; ½ tsp garlic powder; ½ tsp paprika; Pinch of salt and pepper (adjust to taste)

Jump to Recipe Print Recipe

If you’re looking for a snack that actually satisfies without the guilt — this is it. These Zucchini Parmesan Crisps are crispy on the outside, tender on the inside, and so good that my kids forget they’re eating a vegetable.

No deep fryer, no grease, no heavy feeling afterward. Just golden, cheesy, perfectly seasoned zucchini slices that come together in about 22 minutes. We love dipping them in ranch, but honestly they’re dangerous enough to eat plain straight off the pan.

This one is a regular in our house — especially when the garden is overflowing with zucchini and I need a quick, crowd-pleasing snack that everyone will actually eat. Let me show you how easy it is!

Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.

Recent Posts

Share on social media

Zucchini Parmesan Crisps

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Appetizer, Snack

Cuisine American

Servings

Calories

Ingredients

2 zucchinis sliced
1 egg
½ cup panko bread crumbs
½ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp paprika
Pinch of salt and pepper adjust to taste

Instructions

In a small bowl, whisk the egg.
In a separate bowl; whisk the panko, cheese, garlic and paprika until well mixed.
Dip the sliced zucchini in the egg then coatboth sides with the bread mixture. Set aside. Repeat until all the zucchini iswell coated.
Place the coated zucchini slices in an air fryer or on a cookie sheet (when using an oven). Cook at 400 degrees for 12-14 minutes until golden light brown.