Baked Parmesan Zucchini (Christmas Recipe & Thanksgiving Recipe)

I’m sharing my baked Parmesan zucchini, a simple recipe that belongs in Quick Healthy Sides and includes a surprising shortcut that makes it ideal for holiday meals.

I didn’t expect zucchinis to become a holiday showstopper, but here we are. Thin slices of zucchini get a golden, savory finish thanks to nutty Parmesan cheese, and somehow everyone’s plates get cleared.

I make these for Thanksgiving and Christmas because they feel lighter than the usual sides yet still special enough for the table. They photograph great, travel to the table easy, and family members who swear they dont like veggies always come back for more.

If you want a simple crowd pleaser that lives in the Quick Healthy Sides corner of the menu, this will surprise you.

Ingredients

• Low calorie, high fiber and vitamin C, adds mild zucchini freshness to every bite
• Adds salty umami and protein, it’s packed with calcium and some fat
• Gives crunchy texture, kinda airy, mostly carbs not very filling alone
• Bind ingredients, provide protein and richness, elevates golden color when baked
• Healthy monounsaturated fats, helps crisp and adds subtle fruity note
• Light coating, gives structure but adds extra carbs, use sparingly
• Fresh herb, brightens flavor, adds tiny vitamins and fresh green color
• Optional squeeze adds bright acidity, balances rich cheesy, salty notes
• Adds savory garlic punch without moisture, concentrates flavor
• Enhances overall taste, but too much makes it overly salty

Ingredient Quantities

• 3 medium zucchinis (about 1 1/2 lb), sliced about 1/4 inch thick
• 1 cup finely grated Parmesan cheese, packed
• 1/2 cup panko breadcrumbs
• 1/4 cup all purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, plus extra for drizzling or use cooking spray
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 lemon, cut into wedges (optional, for serving)

How to Make this

1. Preheat oven to 425°F and line a baking sheet with parchment paper or foil; if you have a wire rack, set it on the sheet and lightly oil the rack or spray it so the zucchini crisps on all sides.

2. Trim ends and slice 3 medium zucchinis about 1/4 inch thick, then pat the slices very dry with paper towels to remove excess moisture.

3. Make a three-bowl dredging station: bowl 1 = 1/4 cup all purpose flour, bowl 2 = 2 large eggs beaten, bowl 3 = 1 cup finely grated Parmesan + 1/2 cup panko breadcrumbs + 1 teaspoon garlic powder + 1/2 teaspoon dried Italian seasoning + 1/4 teaspoon freshly ground black pepper + 1/2 teaspoon kosher salt.

4. Pour 2 tablespoons olive oil into the Parmesan-panko bowl and toss with a fork until the crumbs are evenly moistened and clump slightly; this helps them brown crisp in the oven.

5. Working in batches, dredge each zucchini slice in flour, shake off excess, dip into beaten egg, then press both sides into the Parmesan-panko mixture so the coating sticks well. Press firmly but dont crush the slice.

6. Arrange coated slices in a single layer on the prepared rack or sheet, leaving space so they dont steam. If you skipped oiling the crumbs, lightly drizzle or spray the tops with a little extra olive oil now.

7. Bake at 425°F for about 12 to 15 minutes, flipping once halfway through (around 6 to 8 minutes), until the coating is golden brown and crisp. If you want extra crispness, finish under the broiler 1 minute but watch closely so it doesnt burn.

8. Let the zucchini cool a couple minutes on the rack, then sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges for squeezing over the top.

Equipment Needed

1. Baking sheet lined with parchment paper or foil (set a wire rack on it if you want extra crisp).
2. Wire rack (optional but helps crisp both sides).
3. Cutting board.
4. Chefs knife.
5. Three shallow bowls for the flour, beaten eggs and the Parmesan-panko mix.
6. Measuring cups and spoons.
7. Fork or small whisk for the eggs and a fork to toss the crumbs.
8. Paper towels or a clean kitchen towel to pat the zucchini very dry.
9. Tongs or a spatula for flipping slices and transferring to the rack.

FAQ

Baked Parmesan Zucchini (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations

• Parmesan cheese: swap with Pecorino Romano or Asiago for a sharper, saltier bite. For a vegetarian option use 3/4 cup nutritional yeast, it wont melt the same but gives a nutty, cheesy flavor.
• Panko breadcrumbs: use regular breadcrumbs or crushed cornflakes for extra crunch, about the same volume. Gluten free breadcrumbs work too if you need to keep it GF.
• All purpose flour: swap with rice flour or cornstarch for a lighter, crispier coating, use it 1 to 1 when dredging the slices.
• Eggs: replace each egg with 1/4 cup buttermilk for good adhesion and a bit of tang, or make a flax “egg” for vegan cooking using 1 tablespoon ground flaxseed + 3 tablespoons water per egg (let rest 5 minutes).

Pro Tips

1) Pat the zucchini super dry and then sprinkle a little salt and let them sit 10 minutes, blot again before breading. That extra step pulls out water so the coating actually sticks and stays crisp, dont skip it.

2) After you bread each batch chill the slices on a rack in the fridge for 10 minutes or pop them in the freezer for 5 to 10 minutes. It helps the crumbs set so they wont slide off while baking.

3) Mix a tablespoon of melted butter or a splash more olive oil into the Parmesan panko mix so it browns richer, and give the tops a light spray or drizzle of oil before baking. If you want extra crunch finish under the broiler for 30 to 60 seconds but watch it closely or itll burn.

4) Dont crowd the pan use a wire rack if you can and leave space between slices so they dont steam, and if you reheat leftovers do it in a hot oven not the microwave to bring back crispness. Sprinkle flaky salt and squeeze lemon right after they come out for the best flavor.