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Crispy Baked Parmesan Zucchini Half-Moons

Golden, crunchy, and packed with savory garlic parmesan flavor, these oven-baked zucchini slices are the ultimate healthy side dish or irresistible appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Oil
  • 3 medium fresh zucchini
  • 3 tbsp extra virgin olive oil
Crispy Coating
  • 0.5 cup Parmesan cheese freshly grated
  • 0.5 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
  • 0.25 tsp smoked paprika optional
Garnish
  • 2 tbsp fresh parsley finely chopped

Equipment

  • Large rimmed baking sheet
  • Parchment paper or aluminum foil
  • Large mixing bowl
  • Cutting board & knife

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash the zucchini, dry thoroughly, and cut in half lengthwise. Use a spoon to scrape out the soft, seedy center of each half.
  3. Slice the hollowed-out zucchini halves crosswise into 1/2-inch thick half-moon pieces.
  4. Place the zucchini in a large bowl, drizzle with olive oil, and toss until evenly coated.
  5. In a smaller bowl, whisk together the Parmesan, Panko, garlic powder, onion powder, Italian seasoning, salt, pepper, and paprika.
  6. Pour the dry mixture over the oiled zucchini and toss well to ensure the slices are heavily coated.
  7. Arrange the zucchini on the baking sheet in a single layer, ensuring they do not overlap.
  8. Bake for 15-20 minutes until the coating is deeply golden brown and crispy.
  9. Let cool on the pan for 2 minutes, garnish with fresh chopped parsley, and serve hot.

Notes

Scooping out the seeds removes excess moisture, ensuring the zucchini stays crisp. Reheat leftovers in the oven or air fryer, never the microwave.