Crispy Parmesan Zucchini: An Easy Oven Recipe

These crispy parmesan zucchini sticks offer a golden alternative to soft vegetable gratins.

A hot oven, a dry surface and a well-seasoned coating help the outside crisp while the center stays tender.

Ingredients for 4 servings

• 600 g medium zucchini
• 60 g all-purpose flour
• 2 large eggs
• 100 g fine breadcrumbs
• 80 g finely grated parmesan
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 15 ml olive oil

How to make crispy parmesan zucchini

Prepare the zucchini

Heat the oven to 220°C. Cut the zucchini into sticks about 8 cm long and 1.5 cm thick. Pat every piece thoroughly dry with a clean towel.

Prepare three bowls

Place the flour in the first bowl. Beat the eggs in the second. Mix the breadcrumbs, parmesan, garlic powder, paprika, salt and pepper in the third.

Coat each piece

Dip the zucchini in flour, then egg and finally the parmesan mixture. Press gently so the coating adheres evenly.

Bake until crisp

Arrange the pieces in one layer on a lined tray, leaving space between them. Drizzle with olive oil and bake for 20 to 25 minutes, turning once, until golden.

Serve immediately

Let the zucchini rest for only 2 minutes before serving. A long wait traps steam and softens the coating.

Conclusion

Crispy parmesan zucchini is simple, savory and easy to share. Drying the vegetables and avoiding an overcrowded tray are the keys to a crisp finish.