Crunchy Oven-Baked Zucchini Rounds

Crunchy Oven Baked Zucchini Rounds // wishfulchef.comSeveral of my followers have asked about my crunchy baked zucchini recipe. So I finally finished the post and it came out nicely. I baked my zucchini in a mix of egg whites and homemade breadcrumbs. They turned out super crunchy and delicious, I almost ate the whole thing!

I think the key to getting these zucchini slices crispy is making your own breadcrumbs (if you need more direction on how to make bread crumbs, leave a comment below). If you decide to do that, try toasting your bread slightly before grinding it up so there are still pieces of soft bread in the mix that can crisp up later while in the oven. If desired, grate some Parmesan cheese on top and serve with your favorite dipping sauce.

Crunchy Oven Baked Zucchini Rounds // wishfulchef.com

Crunchy Oven Baked Zucchini Rounds // wishfulchef.com

Dip zucchini slices into egg whites.

Crunchy Oven Baked Zucchini Rounds // wishfulchef.com

Dredge into breadcrumbs and shake off excess.

Crunchy Oven Baked Zucchini Rounds // wishfulchef.com

Place zucchini on a baking sheet and drizzle with olive oil. Bake for about 15 minutes.

Crunchy Oven Baked Zucchini Rounds // wishfulchef.com

Cool zucchini and serve with your favorite dipping sauce.

Crunchy Oven Baked Zucchini Rounds // wishfulchef.com

Crunchy Oven-Baked Zucchini Recipe

  • 4 zucchini, cut into 1/4-inch slices
  • 1/2 cup bread crumbs (homemade preferably)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 egg whites
  • olive oil
  • Parmesan cheese, for sprinkling (optional)

    Heat oven to 450°F.

    In a small bowl, mix together the bread crumbs, salt and pepper. Then in a separate bowl place the egg whites. Dip zucchini slices into the egg whites, then coat with the breadcrumb mixture. Place slices on a silicon-lined baking sheet, like a Silpat mat. If you don’t have one, lightly grease your baking sheet.

    Drizzle olive oil on zucchini tops. Bake for 15-20 minutes until crispy. If desired, sprinkle a little Parmesan cheese on top for serving.

    Total Time: 25-30 minutes
    Yield: 4-6 servings
    Crunchy Oven Baked Zucchini Rounds // wishfulchef.com print recipe

    Crunchy Oven Baked Zucchini Rounds // wishfulchef.com
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    20 Responses to “Crunchy Oven-Baked Zucchini Rounds”

    1. labonnebouche February 18, 2012 at 10:09 am #

      I simply love your idea! I like so much the fact that you reduce the fat, which I don’t enjoy that much with zucchini rounds usually. Thanks for the tip!

      • Barb February 18, 2012 at 10:17 am #

        Thanks for the comment! I totally agree with you, deep-fried zucchini is too greasy for me at times.

      • Lissa August 24, 2013 at 7:20 pm #

        Yum yum yum! I’m thrilled its not greasy. I was wondering if Panko bread crumbs would get crispy enough?

        • Barb August 26, 2013 at 9:25 am #

          Hi Lissa! Sure, I think if you use panko bread crumbs they would be crispy enough. If not, check them while baking and try adjusting your oven to a higher setting.

    2. Brooke February 27, 2012 at 6:59 am #

      How do you make your breadcrumbs?

      • Barb February 27, 2012 at 10:11 am #

        Hi Brooke,
        I always start out with sliced bread (I like to use whole wheat) and toast it slightly, not too crispy so the inside is still somewhat soft. Then I cut the toasted bread into chunks and grind it in a blender. I don’t grind too fine so there’s still some soft bread pieces in the mixture. Leaving the bread a little soft will make the breadcrumbs even more crisp while in the oven.
        Hope this helps!

    3. Renee March 1, 2012 at 5:42 am #

      This was great! I didn’t have bread, so I just used ready made breadcrumbs. I also added some hot sauce to the egg white (not sure it made a difference at all…) I made dipping sauce with labneh and hot sauce. Thanks for this recipe!!! I’ll be making it a lot.

      • Barb March 1, 2012 at 1:33 pm #

        Thanks so much Renee :)

        Like your idea for the dipping sauce. Labneh and hot sauce sounds super delicious.

    4. Nina April 9, 2012 at 2:23 pm #

      Why use egg whites and not the whole egg?

      • Barb April 9, 2012 at 3:48 pm #

        Hi Nina – The egg whites give the zucchini rounds a healthy and light texture, but feel free to use the whole egg if you prefer. Thanks for stopping by!

    5. Jackie @Syrup and Biscuits May 21, 2012 at 9:40 pm #

      The photo of the zucchini stacks is stunning! The background seems to disappear leaving your full focus on those golden rounds of deliciousness.

      • Barb May 21, 2012 at 11:28 pm #

        Thanks so much Jackie, happy you like the photo :)

    6. Asiya @ Chocolate and Chillies August 2, 2012 at 3:52 pm #

      I’ve made these a couple of times this week. We really enjoyed them I added garlic and onion powder to the bread crumb mixture. Mine didn’t coat as thickly with breadcrumbs as yours did (I used store bought breadcrumbs). This was also really good with eggplant! Thx for sharing!

      • Barb August 2, 2012 at 5:21 pm #

        That’s great, Asiya, so happy you enjoyed them! Thanks for the eggplant suggestion, I definitely want to try that out soon.

    7. Sarah December 15, 2012 at 1:01 pm #

      Thank you for this recipe! Baked these for an afternoon snack on a Friday afternoon and they were delicious!
      I did a post on it and credited you, the link is below!
      http://ineffavle.wordpress.com/2012/12/16/crrrk/

      Have a great weekend!

      With love,
      Sarah (Singapore)

      • Barb December 15, 2012 at 2:02 pm #

        Hi Sarah – Thanks for kind words and the link back! You have a beautiful blog :)

    8. Kwiyoung July 24, 2013 at 10:07 pm #

      Made these tonight…tastes good but my homemade bread crumbs wasn’t right…what kind or brand of bread did you use?

    9. Michele October 6, 2013 at 2:09 pm #

      Hello! This sound great to make. I having. A party soon for 30 people. Do you think after I cook them they would be okay to put on a sterno?

      • Barb October 6, 2013 at 3:44 pm #

        Hi Michele – I think a sterno or a warm oven should work. Thanks for your comment!

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