Crispy Parmesan Crusted Zucchini are so easy to make! One of THE best ways to enjoy zucchini! Crispy and crunchy, the perfect side dish OR snack!
Where did this Crispy Parmesan Crusted Zucchini come from? From having way too many zucchini in the house, all set to make this Spinach And Ricotta Zucchini Cannelloni into video, and changing my mind last minute. With this Crispy Garlic Parmesan Salmon going crazy on Facebook, I thought for just one second, what would happen if I merged THAT topping with THIS zucchini. Well. Holy zucchini. It came out better than expected.
With this recipe, I changed the recipe slightly and decided to use Panko breadcrumbs for added texture and crunch, rather than plain breadcrumbs.
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HELPFUL TIPS:
- The larger the zucchini, the better!
- I used Panko for a crispier topping, but you can use normal breadcrumbs
- Fresh grated Parmesan tastes better in this recipe
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- 4 zucchini , halved lengthwise
- 2/3 cup panko breadcrumbs
- 1/2 cup fresh grated parmesan cheese
- ¼ cup finely chopped parsley
- 4 cloves garlic , minced
- 1/4 cup melted butter
- Salt and pepper
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Preheat oven to 400°F | 200°C. Spray a baking tray or sheet with non stick cooking oil spray Place the zucchini halves, cut side up, on the baking sheet; set aside.
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Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
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Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
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Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through. Broil for a further 5 minutes on medium heat to crisp the topping.
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Garnish with parsley and serve as a side accompaniment to any main dish.
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Erin Esbeck says
Just made these with unblanched almond flour rather than panko. Delish, but not crispy. I added some Tony C’s & onion powder & garlic salt, and I hit ’em with some sharp cheddar before the quick broil at the end. Great flavor, but not crispy.
Karina says
Lol Lyn! You could substitute it, yes! I just can’t guarantee the flavour would be the same 🙂 Thank you so much for sharing your feedback!
Lyn says
This was very good indeed, but also very rich because of the butter. Not sure if you can substitute with olive oil…..but my husband would not be happy!
Laura Voorhies says
LOVE your recipes!! Quick question on this one: in order to reduce the saturated fat, could you sub extra-virgin olive oil for the butter?
shannon fowler says
We love zucchini, but we haven’t done this before. I can’t wait to try it.
Karina says
HI Elaine, I haven’t personally tried it myself with almond flour or nuts, but you can certainly give it a try and see how you go 🙂
Elaine Streck says
I’m on a low carb diet… Can you eliminate the bread crumbs and use almond flour or nuts instead?
Jana says
Can you use eggplant in place of the zucchini?
Miriam says
These look so yummy! I don’t think I could ever serve them at a meal because I’d be eating them right out of the oven!
Ruth Brueshaber says
I have been trying new things from your recipes. I want you to know I have never been let down. I love flavor and every recipe I’ve tried has had it. I try at least 3 new recipes a week. I love everything so far.