Oven-Fried Zucchini

By
Stephanie Gallagher
Stephanie Gallagher
Stephanie Gallagher is a journalist and food writer who has authored multiple cookbooks.
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Updated on 09/2/21
Oven-fried zucchini

The Spruce
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
130 Calories
8g Fat
7g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 130
% Daily Value*
Total Fat 8g 11%
Saturated Fat 2g 12%
Cholesterol 117mg 39%
Sodium 338mg 15%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Protein 7g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy oven-fried zucchini recipe is a delicious way to enjoy this summertime vegetable. Zucchini is sliced into rounds, breaded in a Parmesan-breadcrumb coating, and "fried" in the oven until crispy, without the stovetop mess or the higher calorie count.

Oven-fried zucchini is a great side dish with everything from chicken to fish to burgers; it's also a terrific appetizer as is, or with ranch, tzatziki, or another dip on the side.

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Ingredients

  • 2 tablespoons olive oil, divided
  • 4 medium zucchinis
  • 1 large egg
  • 1/2 cup panko breadcrumbs, or regular breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F. 

    Ingredients for oven fried zucchini
    The Spruce

  2. Drizzle 1 tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.

    Drizzle olive oil
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  3. Wash, trim, and slice the zucchini into 1/2-inch-thick rounds.

    Wash and slice zucchini
    The Spruce

  4. Beat the egg in a small bowl.

    Beat eggs
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  5. Spread the breadcrumbs out in a shallow dish. Stir the Parmesan cheese, salt, basil, and pepper into the breadcrumbs.

    Adding Parmesan cheese, salt, basil, and pepper into breadcrumbs
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  6. Dip 5 to 6 zucchini slices into the beaten egg.

    Slices of zucchini dipped in eggs
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  7. Transfer to the breadcrumb mixture, pressing on both sides to coat.

    Coating zucchini in breadcrumbs
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  8. Shake off excess and place the coated rounds on the prepared baking sheet.

    Zucchini on a baking sheet
    The Spruce 

  9. Repeat with the remaining zucchini slices.

    Repeat dipping zucchini slices in egg
    The Spruce 

  10. Drizzle the remaining 1 tablespoon of olive oil over the zucchini.

    Oil drizzled over zucchini slices on baking sheet
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  11. Bake for 8 minutes. Using tongs, turn the zucchini so the other side gets crispy. Bake another 5 to 7 minutes until golden brown. Allow the zucchini to cool on the pan for 2 minutes.

    Bake zucchini
    The Spruce

  12. Serve hot as a side dish or appetizer and enjoy.

    Baked zucchini
    The Spruce

Tips

  • To keep oven-fried zucchini warm if serving them later, place the baking sheet in a 200 F oven.
  • To improve the crispiness, instead of baking breaded zucchini directly on a baking sheet, arrange them on a wire rack that has been lightly coated with cooking spray and placed on a baking pan to catch any drips. Give the tops of the zucchini rounds a light mist with cooking spray and bake as directed.
  • If you are concerned the zucchini will come out soggy, you can salt the rounds beforehand to extract some of their moisture. Place the sliced zucchini on a paper-towel-lined plate and salt both sides. Let sit for a few minutes and then blot the zucchini dry before proceeding with the breading process.