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Parmesan Zucchini is one of the easiest and most delicious ways to enjoy fresh zucchini. Crispy, golden, and full of flavor, this simple recipe turns everyday zucchini into an irresistible side dish or snack.
Topped with garlic, herbs, buttery breadcrumbs, and a generous layer of parmesan cheese, this oven-baked dish is everything you love about easy zucchini recipes; tender on the inside with a crunchy crust on the outside. Whether you call it Parmesan Crusted Zucchini or just zucchini with parmesan cheese, every bite is savory, crisp, and completely addictive.
What Makes This Parmesan Zucchini Work
This Parmesan Zucchini recipe works so well because it combines simple, fresh ingredients with just the right amount of texture and flavor. The zucchini stays tender on the inside, while the parmesan and breadcrumb topping turns irresistibly golden and crispy in the oven.
It’s also a versatile dish: you can serve it as a side, a snack, or even an appetizer. The mix of garlic, herbs, and melted butter brings everything together, making this one of those easy zucchini recipes you’ll come back to again and again.
What Goes Into Parmesan Zucchini
You don’t need much to make this crispy and flavorful Parmesan Zucchini, just a few pantry staples and fresh zucchini come together to create the perfect balance of tender and crunchy.
- Zucchini: Fresh, firm zucchini halved lengthwise forms the base, becoming tender while holding its shape under the crispy topping.
- Parmesan Cheese: Freshly grated parmesan melts into the breadcrumbs for that salty, nutty flavor and golden crust everyone loves.
- Panko Breadcrumbs: Light and airy, panko gives the zucchini its signature crunch, making every bite perfectly crisp.
- Garlic and Parsley: Fresh garlic adds bold flavor, while chopped parsley brightens up the dish with a hint of freshness.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Parmesan Zucchini
- Preheat and Prep Pan: Preheat oven to 400°F (200°C). Lightly spray a baking sheet with cooking oil.
- Arrange Zucchini: Place halved zucchini cut side up on the sheet in a single layer. Pat dry if needed so the topping sticks.
- Make the Topping: In a bowl, combine panko breadcrumbs, parmesan, parsley, and garlic until evenly mixed. Stir to distribute the garlic and herbs.
- Season and Moisten: Pour in the butter; season with ¾ teaspoon salt and ⅓ teaspoon pepper. Toss until the breadcrumbs fully absorb the butter, about 40 seconds.
- Top and Mist: Spoon the mixture evenly over each zucchini half, pressing lightly so it adheres. Mist the crumb topping with a little cooking oil spray.
- Bake, Broil, and Serve: Bake for 20 minutes until the zucchini is tender. Broil for 5 minutes to crisp, then garnish with parsley and serve warm.
This Parmesan Zucchini makes the perfect companion to bold and flavorful mains. Try serving it alongside Slow Cooker Barbacoa Short Rib Tacos for a fun contrast, the crisp zucchini balances out the rich, spiced beef beautifully.
It also pairs wonderfully with creamy dishes like Creamy Chicken with Herbs, where the fresh crunch cuts through the silky sauce. Or keep things simple and light with 2 Ingredient Pesto Chicken, letting the herby flavors of the pesto and the garlicky parmesan topping complement each other in the best way.
Recipe FAQ’s
You can, but panko gives a lighter, crunchier texture. If you only have regular breadcrumbs, toast them slightly before mixing with parmesan for extra crispiness.
No peeling is needed; the skin helps the zucchini hold its shape while baking and adds nutrients. Just wash and trim the ends before halving.
Yes, olive oil is a great substitute. It blends beautifully with garlic and herbs while still helping the topping crisp in the oven.
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Crispy Stuffed Zucchini
Ingredients
- 4 large zucchini halved lengthwise
- 2/3 cup panko breadcrumbs
- 1/2 cup parmesan cheese fresh grated
- ¼ cup parsley finely chopped
- 4 cloves garlic minced
- 1/4 cup butter melted
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
- Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
- 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).
- Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
- 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.
- Garnish with parsley and serve as a side accompaniment to any main dish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Someone may have said this already, but I made a low carb/keto version with almond flour instead of bread crumbs. Equally yummy and guilt free! 🙂
I made these last night as a side dish for NY strip steaks, and they were awesome. I even somehow managed to forget the garlic until it was well too late, and they were still amazing. Garlic would have put this dish over the top! Kudos!!!
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.
Wow, so you completely changed a key part of the recipe and are now complaining about it not coming out? Moron.
We don’t need nasty…. and name calling is completely uncalled for…
Wow! She still gave it 5 stars.
Panko is what makes it crispy. Flour won’t do that.
If you use the coarser almond meal instead of the flour it will crisp up under the broiler. This recipe is one of my favorites ever!
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!
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!
I’ve made this type of mixture similar to this one to add on zucchini and different foods using the Panko breadcrumbs, fresh shredded mozzarella and olive oil and it came out AMAZING! I’ve never tried the melted butter- I’ll have to try it just came across this recipe. But I know the olive oil was so good with it! I also drizzled some garlic basil pasta oil on it and omgggg. 🤤
You can also use ghee. (It’s also for the lactose intolerant)
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?
I’ve made this type of mixture similar to this one to add on zucchini and different foods using the Panko breadcrumbs, fresh shredded mozzarella and olive oil and it came out AMAZING! I’ve never tried the melted butter- I’ll have to try it just came across this recipe. But I know the olive oil was so good with it! I also drizzled some garlic basil pasta oil and omgggg. 🤤
We love zucchini, but we haven’t done this before. I can’t wait to try it.
I’m on a low carb diet… Can you eliminate the bread crumbs and use almond flour or nuts instead?
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 🙂
Try using crushed pork rinds. Either plain or flavored. I’ve done that before with stuffed zucchini, gives you that crispy flavor, Also, if you use the canned Parmesan cheese instead of fresh that helps make it more crispy.
Can you use eggplant in place of the zucchini?
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!
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.