Soups & Sides

TheKitchn’s Baked Zucchini Parmesan Crisps


As I mentioned in my previous post, visiting a Farmer’s Market is enough to get my cooking juices flowing, and suddenly I want to eat vegetarian because everything available is that good. I also feel a bit like a squirrel, wanting to savor and store up all these wonderful flavors!

For me, some of the most flavorful meals are the simplest — fresh corn on the cob, sliced juicy tomatoes, an aromatic fruit salad with fresh peaches, watermelon and cantaloupe. Everything is amazing at its peak of flavor, and additionally, this is such an easy way to put together a great meal!

I recently found this gem of a recipe while browsing through the Kitchn  — something I love to do when I need inspiration for quick back-to-school meals, and now that homeschooling is in full swing, I am Pinning more recipes than ever!

I was so impressed at how quickly these delicious Oven-Baked Zucchini Parmesan Crisps came together! Paired with a fresh fruit salad, we had a lovely light dinner the other evening!

I made two very slight changes to this particular recipe — since I did not have garlic powder handy, I substituted dried Italian herbs and added some to the breading mixture as well. I also made my own bread crumbs — so simple, 3-4 slices of toasted bread whirled around in the food processor with the parmesan cheese and Italian herbs.

This recipe can also easily be doubled, because seriously, it is that delicious!

I had a great time making them with my eldest daughter, and we had quite a few straight out of out of the oven. Taste testers, you know! 😉


Very slightly adapted from

I prefer to use all organic ingredients (note from Life Bellissima)

2 medium zucchini, (yellow or green)

1/4 teaspoon salt

1/2 teaspoon freshly-ground pepper

2 Tablespoons dried Italian herbs, divided

1 Tablespoon olive oil

1 large egg white

1/2- 3/4 cup breadcrumbs

1/2 cup coarsely grated parmesan cheese


-Preheat the oven to 450°F and lightly grease a baking sheet with olive oil.

-Slice the zucchini into 1/4 inch rounds. Transfer the zucchini coins to a bowl and season with salt, pepper and 1 Tablespoon of the Italian herbs. Drizzle the olive oil and the egg white over top, and toss to coat evenly.

Mix the breadcrumbs, parmesan and remaining 1 Tablespoon of Italian herbs together in a shallow tray. Working with a few coins at a time, dredge the zucchini in the mixture and transfer to the greased baking sheet.

Bake for approximately 25 minutes, or until the zucchini are golden-brown and crispy. Allow them to cool slightly (about 5 minutes) on the baking sheet before transferring to a serving tray with a spatula.

As always, enjoy!




  1. afrugaldesteny

    It’s funny… I JUST saw something like this on Pinterest today and was like “I must make these!”. I think I’ll be using your recipe for sure!

    1. Anna

      They are SO yummy! And healthy … yay! 😀

  2. Yum! I bet they’d taste amazing with your marinara sauce.

    1. Anna

      Thanks so much! 🙂 That’s a wonderful idea — sounds like a great combination!

  3. Oh yum. I love the addition of the Italian herbs and love your hand model! They would be amazing with your marinara!

    1. Anna

      Thank you so much, Julie! 😀

  4. These sound so perfect to make Anna – love this 🙂

    1. Anna

      Thank you so much, Lynne — they’re so easy to make and delicious! 😉

  5. I get the same way, too, when I go to Farmers’ Markets!! This summer we have been eating a ton of vegetables. This is a great recipe I’ll have to try!

    1. Anna

      Thanks so much, Jasmine! I know exactly what you mean — if it were a tad closer, I’d be there every morning! 😉

  6. These look so good! A nice snack during the football game. Yum!

    1. Anna

      Sounds perfect! 😉

  7. I love the velvety texture of baked zucchini! Yum! (And I wish I was walking around with you at the farmer’s market!!)

    1. Anna

      Me too! And me too! 😉 Thanks, Sadie!

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