Oven-Fried Zucchini

Oven-fried zucchini

The Spruce

Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
107 Calories
6g Fat
9g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 107
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 29mg 10%
Sodium 253mg 11%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 5g
Vitamin C 13mg 65%
Calcium 89mg 7%
Iron 1mg 5%
Potassium 301mg 6%
*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.


  • 2 tablespoons olive oil

  • 4 medium zucchini

  • 1 large egg

  • 1/2 cup panko 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
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  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
    The Spruce
  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
    The Spruce
  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


  • 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.