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Zucchini Recipes: Baked Zucchini

rate this recipe:
5 from 29 votes
Prep Time: 12 mins
Cook Time: 17 mins
Total Time: 30 mins
Serves 4
This crispy baked zucchini is one of my favorite summer zucchini recipes!

Ingredients

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Slice the zucchini into 1/4 inch rounds.
  • In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
  • Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
  • Serve immediately while still hot (the zucchini will become less crispy as it sits) with a dipping sauce on the side, if desired.

Notes

*Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.