Baked Zucchini with Breadcrumbs Recipe

Elaria Jackson

Transform ordinary zucchini into a crave-worthy side dish with this easy recipe. Crispy panko breadcrumbs, parmesan cheese, and flavorful herbs create a crunchy, savory coating that's simply irresistible. Perfect for a healthy weeknight meal or a potluck.

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Cuisine Italian, Mediterranean

Servings 4 people

Calories 158 kcal

Equipment

Baking sheet
Mixing bowl

Ingredients

2 medium zucchini or yellow squash
1 cup panko breadcrumbs or regular breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ cup chopped fresh parsley
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Preheat oven to 400°F (200°C).
Slice zucchini into ¼-inch thick rounds or sticks.
In a mixing bowl, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, thyme, parsley, salt, and pepper.
Drizzle olive oil over the breadcrumb mixture and toss to combine.
Coat each zucchini slice or stick in the breadcrumb mixture, pressing gently to adhere.
Arrange the zucchini in a single layer on a baking sheet.
Bake for 20-25 minutes, or until golden brown and tender.
Serve hot and enjoy!

Notes

For extra crunch, try adding chopped nuts like almonds or walnuts to the breadcrumb mixture.
Feel free to substitute other herbs and spices to your liking.
If you don't have panko breadcrumbs, regular breadcrumbs will work just fine.
Serve as a side dish, main course with protein/grain, or in salads/pasta.

Oh hey, it’s the vegetable of the season: zucchini! If you’ve been searching for a simple, delicious way to use this versatile veggie, look no further. There are so many creative dishes you can whip up with zucchini—think casseroles, stir-fries, even chocolate cake (seriously!). But if you’re looking for something light, crispy, and easy to make, baked zucchini is the way to go. It’s a perfect side dish for summer meals that doesn’t require much fuss.

Table of Contents

One of the reasons I love this recipe is that it gives you all the crunch of zucchini fries without the mess. No need to spend time dipping each slice in flour and egg—you get all the flavor with none of the hassle. Let me walk you through how to make this tasty dish, plus a few tips I’ve learned along the way.

Why Baked Zucchini?

Let’s be real for a second. Zucchini can get a bad rap for being bland or, even worse, soggy. We’ve all been there, right? You bite into a piece of zucchini and it’s watery and flavorless. No thanks. That’s exactly what we’re avoiding here! With this baked zucchini recipe, you’ll get perfectly tender zucchini with a light, crispy coating, thanks to breadcrumbs and Parmesan cheese.

This recipe transforms bland zucchini into a crispy, flavorful side dish (or main!) with a secret weapon: breadcrumbs

The best part? It’s quick to prepare, making it a great option when you need a side dish that’s both healthy and satisfying. Plus, you can easily make this recipe gluten-free or skip the breadcrumbs if you’re not feeling them. More on that later!

Key Ingredients for Flavor

Here’s where we take zucchini from bland to brilliant. Zucchini has over 90% water, so it really needs good seasoning to shine. I’ve tested different combinations, and I find that Mediterranean flavors work wonders. Here’s what you’ll need to give your zucchini that perfect savory kick:

Dried oregano: Brings an earthy, slightly peppery taste.
Onion powder & garlic powder: Adds depth of flavor and keeps it from tasting flat.
Italian-style bread crumbs: These come pre-seasoned and give the zucchini a subtle, herby crunch.
Grated Parmesan cheese: Adds a salty, nutty flavor that pairs perfectly with the breadcrumbs.

You might be tempted to skip the breadcrumbs, but trust me, they make a big difference. If you’re gluten-free, no worries—there are plenty of alternatives (we’ll get to that!).

Step-by-Step: How to Make Baked Zucchini

Now that you’ve got your ingredients lined up, let’s get to it. This method is super simple, and the results? Totally worth it.

1. Prepping the Zucchini

First things first, grab a few zucchini and slice them up. You can cut them into rounds, wedges, or even sticks—it’s totally up to you. Personally, I love the look of thin rounds, but if you want more crunch, go for thicker slices.

Once they’re sliced, toss them in a bowl with a little olive oil. This helps the breadcrumbs stick and gives the zucchini a nice golden color when baked.

Zucchini, breadcrumbs, cheese, herbs, oil, and your favorite extras make this dish delicious and versatile

2. Seasoning the Zucchini

Now comes the fun part: coating the zucchini with flavor! In a separate bowl, mix together your breadcrumbs, Parmesan, and seasonings. Toss the oiled zucchini in this mixture until they’re lightly coated. Not every piece will be perfectly covered, and that’s okay. The breadcrumbs aren’t meant to form a thick crust, just enough for a nice crunch.

3. Tips for Baking

Here’s something I learned the hard way—breadcrumbs are notorious for falling off zucchini during the baking process. But here’s a little trick: after you’ve arranged the zucchini on the baking sheet, any breadcrumbs that fall off? Just scoop them back on top of the zucchini. No need to be too precise—just pile them on.

Before popping the tray in the oven, sprinkle a little more dry breadcrumbs and Parmesan on top for an extra crispy finish. Bake the zucchini at 425°F for about 15-20 minutes. Keep a close eye on them, though—depending on how thin your zucchini slices are, they may cook faster. You want them to be tender but not soggy, with just the right amount of crunch.

Bake, air fry, or grill – this versatile zucchini is delicious on its own, as a side, or topping other dishes

Breadcrumb-Free & Gluten-Free Variations

If breadcrumbs aren’t your thing, or if you’re gluten-free, don’t worry—you’ve got options!

Breadcrumb-Free: Just skip the breadcrumbs entirely! Instead, bake the zucchini as usual, then toss them with grated Parmesan cheese after they come out of the oven. You’ll still get that great Parmesan flavor without the crumbs.
Gluten-Free: These days, you can find gluten-free breadcrumbs or Panko in most grocery stores. Use those as a direct substitute, and you’re good to go!

Grated vs. Shredded Parmesan: What to Use

I’ll admit, even as someone who cooks for a living, I sometimes mix up grated and shredded Parmesan. But here’s the deal: for this recipe, grated Parmesan is what you want. It’s that powdery, snow-like cheese that blends easily into the breadcrumbs. Shredded Parmesan is great for garnishing salads or soups, but it won’t give you the same texture here. If you’re in a pinch, though, it’ll still work!

Serving Suggestions

So, you’ve got your crispy, baked zucchini. What next? This dish is super versatile and pairs well with so many main courses, especially ones that don’t require oven space. Here are a few of my go-to pairings:

Pasta: Try it with Pesto Spaghetti, Shrimp Pesto Pasta, or a Creamy White Sauce Pasta. The fresh flavors in the pasta really complement the zucchini.
Seafood: Grilled Tilapia, Grilled Salmon in Foil, or even Pan Fried Cod are excellent choices. The lightness of the zucchini balances out the richness of the fish.
Burgers: Zucchini makes a great side for a grilled Portobello Mushroom Burger or a classic Veggie Burger. The crispy texture pairs so well with the juiciness of the burger.

Conclusion

And there you have it—crispy, flavorful baked zucchini that’s quick to make and pairs beautifully with just about anything. Whether you’re hosting a summer barbecue or just looking for a simple side dish to elevate dinner, this recipe has got you covered. Don’t be afraid to experiment with different seasonings or serve it alongside your favorite dishes. Now go grab some zucchini and get baking!

Let me know how it turns out—I love hearing how people make these recipes their own!