Baked Parmigiano Reggiano PDO Zucchini Crisps
Prep time 26mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 2 zucchini
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1/2 cup flour
  • 1/2 cup Parmigiano Reggiano PDO, grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup parsley, chopped, for garnish


  • Step 1

    Preheat your oven to 400°F.

  • Step 2

    Wash your zucchini. Cut the edges off and slice into ½ inch round pieces. To drain excess water, lay your zucchini pieces on a paper towel, season with salt and add another piece of paper towel on top. Let them soak for about 20 minutes.

  • Step 3

    In a small bowl, mix your breadcrumbs, freshly grated parmesan cheese, and Italian seasoning, salt and pepper.

  • Step 4

    Prep your dipping station by adding your breadcrumbs and parmesan mix, 2 whisked eggs, and flour in separate bowls.

  • Step 5

    Dip each piece of zucchini using a fork coating both sides in the flour, egg, then the breadcrumb mixture.

  • Step 6

    Spray your pan with nonstick spray and place your zucchini on the baking sheet.

  • Step 7

    Repeat to all the zucchini rounds. Bake in the oven for 25 minutes. Optional to broil for 1-3 minutes for an extra crisp.

  • Step 8

    Remove from heat and let cool for 10 minutes. Serve with additional grated Parmigiano Reggiano PDO on top and chopped parsley.