Zucchini Parmesan Crisps

Oh boy, do I have a recipe for you.

It stars this guy.


You know him.  The one that’s about to invade your garden and reproduce a gazillion times this summer . . .


Lucky for you, these Zucchini Parmesan Crisps are seriously addicting.  As in, addicting enough that you will want them everyday, will fight your family members for them, and may possibly get the shakes when you run out.  Oh yes, they are that good.


Cheesy and crunchy, these are my go-to summer side dish.  The key is in slicing the zucchini thinly and baking the crisps on a baking rack set on top of a cookie sheet.  You can also do them right on the cookie sheet, but after much trial and error, I really think the baking rack is the way to go. 

Warning: you will become addicted to zucchini if you make these.  Don’t believe me?  Whip up a batch for yourself and you’ ll see . . .

Zucchini Parmesan Crisps

Serves 1

1 small zucchini

1 T. each grated parmesan cheese and seasoned Italian breadcrumbs

non-stick cooking spray or olive oil

Start by preheating your oven to 450*.  Set your baking rack on top of a cookie sheet and coat it generously with non-stick cooking spray.  If you are cooking these directly on the cookie sheet, be sure not to skip this step or your crisps will stick and be mushy.  Still tasty, but mushy. 

Slice the zucchini very thinly and put it into a bowl so you can set up your breading station!  (You all know how I love me a good breading station!) 😀


Spray the zucchini with cooking spray or drizzle with olive oil to coat.  You just want a thin coating on it so the breadcrumbs and cheese will stick.

In a separate bowl, mix together the breadcrumbs and parmesan cheese.  I like mine extra seasoned, so I add a pinch of salt or garlic salt to this step, but if you’re salt sensitive, you could skip this. 

Then, dunk your coated zucchini chips into the breadcrumb mixture, pressing gently to make sure they have a nice coating on them.


Transfer them directly to the sprayed baking sheet, and bake for 20-25 minutes.018

Be sure to check them at the 20 minute mark.  They can go from crispy to burnt in the blink of an eye!

But if you get them just right . . .


Perfectly crunchy.  Totally addicting.032

What’s your favorite summer produce recipe?


23 thoughts on “Zucchini Parmesan Crisps

  1. Kira says:

    OMG! I can’t wait for our zucchini from our garden so I can make these! Let’s see…favorite summer veggie recipe…anything that contains grilled veggies. We love to grill chicken, yellow and green zucchini and onions with some fajita seasoning and throw them in a tortilla shell with a bit of cheese to melt on top. Delicious!

  2. Lindsay says:

    I made these last night and holy crap they are good!! I was out of parmesean cheese so I shredded some leftover pepper jack and the added kick was great. I used whole wheat seasoned bread crumbs. I forgot the “seasoned” part means it already has salt added and ended up adding some salt so they were a bit salty but I still loved them! Thanks for the recipe- I will for sure be making these a lot.


  3. Found this recipe on pinterest and made them as a side dish with some baked spaghetti last night. They were AMAZING!!!! My kids were fighting over them! I was craving them and just had to make them again today, but only had yellow squash. They turned out almost as good as the zucchini. Added up an approximate calorie count, and it came to about 110 calories for the entire recipe as you posted it above. That’s phenomenal! Especially since I used to fry zucchini exclusively. Thanks for posting it!!!

    • I’m so glad you loved them! It’s easily one of my favorite recipes–they’re addicting! Good to know it works with yellow squash, too!


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