Zucchini Parmesan Crispers

Got zucchini running out of your ears about now? If it’s August or September, you probably know what I mean. And as much as you give away, it still seems there’s a “zucchini plethora” to use up. This recipe will help!


1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
2 small to medium zucchini, thinly sliced into 1/4″ slices
1/2 cup all-purpose flour
2 large eggs, beaten with 1 Tbs. water
Dipping Sauce
1/3 cup orange marmalade
2-3 tsp spicy mustard
1 tsp grated horseradish

In a medium bowl, combine Panko and Parmesan; place flour into a second bowl and beaten eggs into a third bowl. Working in batches, dredge zucchini slices in flour, dip into egg mixture, them dredge in Panko/Parmesan mixture, pressing gently to coat well. Place prepared zucchini slices onto a greased baking sheet and bake, uncovered, in a preheated 425 degree oven for 12-14 minutes, until golden brown, turning halfway through cooking time.

To make dipping sauce, combine ingredients in a small bowl. Serve with warm Zucchini Parmesan Crispers.

Now You’re Cookin’
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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