Parmesan Panko-Crusted Baked Zucchini

March 27, 2025
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Parmesan Panko-Crusted Baked Zucchini is one of those dishes that takes minutes to prep and pop in the oven and is so delicious, you’ll think it was a lot more involved!!! Zucchini slices are coated in melted butter and a parmesan cheese and panko mixture. Bake them up and watch them disappear!

This is a super easy recipe! Stir together the parmesan cheese, panko, herbs and spices in a small bowl.

Combine the zucchini slices and melted butter in a separate bowl. Dredge each piece in the parmesan-panko mixture and place on a baking sheet.

Broil the slices in a hot oven, about 3-4 minutes per side, until the zucchini are golden brown and crispy.

Serve hot!

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Parmesan Panko-Crusted Baked Zucchini

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

2 ounces Parmesan cheese, grated with a Microplane grater (about 1 & 1/4 cups)
1/2 cup panko
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp chopped fresh chives
1 tbsp chopped fresh thyme
3/4 tsp kosher salt
1/2 tsp black pepper
2 medium zucchini (about 1 pound), cut diagonally into 1/3-inch-thick slices
1/3 cup (2 & 2/3 ounces) unsalted butter, melted

Instructions

Preheat broiler to high with oven rack in middle of oven. Stir together Parmesan, panko, parsley, chives, thyme, salt, and pepper in a medium-size shallow bowl until blended. Toss together zucchini slices and melted butter in a separate medium bowl until zucchini is evenly coated. Remove zucchini from butter, allowing excess to drip off. Dredge zucchini in panko mixture, pressing gently to adhere. Arrange coated zucchini slices on a rimmed baking sheet.

Broil in preheated oven until zucchini is golden brown and crispy, 3 to 4 minutes per side. Serve hot.

Recipe from Food & Wine