Crispy Parmesan Zucchini Coins with Marinara
Crispy zucchini coins with Parmesan crunch and warm marinara for dunking.
Prep: 12 · Cook: 16 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (334 reviews)
INSPIRED BY
Inspired by classic fried zucchini starters, but made lighter with a high-heat bake and a Parmesan crumb.
Story
This is my go-to when I want a snack that feels like a treat but does not require a deep fryer. The Parmesan gets toasty, the zucchini stays tender, and the whole thing disappears fast. I always warm the marinara, it makes the dipping feel extra special.
By Casey
Ingredients
- 2 medium zucchini, sliced into 1/2-inch coins
- 1/2 tsp kosher salt
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan
- 1 tsp Italian seasoning
- 2 eggs, beaten
- 2 tbsp all-purpose flour
- Cooking spray or 1 tbsp olive oil
- 1 cup marinara sauce, warmed
- Pinch of red pepper flakes (optional)
Instructions
- Heat oven to 425°F and line a sheet pan with parchment.
- Pat zucchini dry, season with salt.
- Mix panko, Parmesan, and Italian seasoning in a bowl.
- Dip zucchini in flour, then egg, then press into crumbs.
- Arrange on pan, mist with spray, bake 14 to 16 minutes, flipping once.
- Serve hot with warm marinara and optional chili flakes.
Chef Tips
- Dry zucchini well, moisture is the enemy of crispness.
- Air fryer works great, cook at 400°F for 8 to 10 minutes, shake halfway.
- Swap marinara for ranch or garlic yogurt when you want a different vibe.
Cook's Notes
- If your crumbs are not sticking, let the egg drip less, then press firmly into the panko.
- For extra crunch, use a wire rack set on the sheet pan.
- Season again right out of the oven, a small pinch of salt wakes everything up.