Easy & Fast Crispy Zucchini
Intro
Crispy zucchini is a healthier alternative to fried snacks, made with simple pantry ingredients. It can be baked or air-fried for a golden crunch without heavy oil. Great with dipping sauces like marinara, garlic aioli, or yogurt-based dips.
Ingredients (Serves 4)
2 medium zucchinis, sliced into ¼-inch rounds (or sticks)
1 large egg (beaten)
½ cup breadcrumbs (panko for extra crispiness)
¼ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp paprika (optional)
Salt & black pepper, to taste
Cooking spray or 2 tbsp olive oil
Instructions
Option 1: Oven-Baked
Prep Oven – Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
Coat Zucchini – Dip zucchini slices into beaten egg, then coat with breadcrumb-Parmesan mixture.
Bake – Arrange in a single layer, lightly spray with cooking spray, and bake 18–20 minutes, flipping halfway, until golden brown.
Option 2: Air Fryer (Faster)
Preheat air fryer to 400°F (200°C).
Place coated zucchini in the basket in a single layer.
Spray lightly with oil and cook 8–10 minutes, shaking halfway through.
Serving Ideas
With marinara dipping sauce
Alongside grilled chicken or fish
As a crunchy topping for pasta or salad
Q/A
Q1: Can I make these without eggs?
✅ Yes, use milk or yogurt as a binder instead of egg.
Q2: Can I make them keto/low-carb?
Use almond flour or crushed pork rinds instead of breadcrumbs.
Q3: Will they stay crispy after storage?
They’re best fresh, but re-crisp in the oven/air fryer for 5 minutes at 375°F (190°C).
Q4: Can I freeze crispy zucchini?
Yes! Freeze after breading (before cooking). Bake/air fry straight from frozen.
Tips
- Use panko breadcrumbs for extra crunch.
- Slice zucchini evenly for consistent cooking.
- Don’t overcrowd the pan/air fryer—this keeps them crispy.
- For extra flavor, mix Italian herbs into the breadcrumb coating.
Nutrition (per serving, baked, based on 4 servings)
- Calories: ~130
- Protein: 6 g
- Fat: 6 g
- Carbs: 13 g
- Fiber: 2 g
- Sugar: 3 g