When you’re short on time, simple, flavorful recipes are perfect for a busy weeknight. These baked panko zucchini crisps fit the bill — easy to prepare, oven-crisped, and delicious. Enjoy!
While shopping I found frozen zucchini crinkle cuts in the freezer aisle. I picked up a bag of the green crinkle rounds and another with mixed green and yellow slices so I could try them without slicing fresh zucchini. Back home I grabbed panko breadcrumbs and olive oil from the pantry and put everything together. The panko creates a satisfyingly crispy coating without frying, and even my son loved these. This shortcut side dish is great with a protein for a quick family meal — simple, crunchy, and tasty.
Shortcut Baked Panko Zucchini Crisps
Yields 6 side servings
Ingredients:
- 4 cups frozen zucchini rounds (crinkle cuts work well)
- 3/4 cup panko bread crumbs
- 2 tbsp plus 1 tsp extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste (use salt sparingly; Parmesan adds saltiness)
- Cooking spray
Directions:
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with nonstick foil or parchment and mist with cooking spray; set aside.
- Place 4 cups of frozen zucchini in a large microwave-safe bowl and microwave about 1 minute just to take the chill off so the pieces aren’t rock solid.
- Drizzle the zucchini with the olive oil, season with pepper and only a little salt if needed, then mix gently. Spread the zucchini in a single layer on the prepared baking sheet. Sprinkle the panko breadcrumbs evenly over the zucchini and gently toss or shake the pan so the crumbs coat the pieces.
- Bake about 20 minutes, until the panko turns golden and crispy. Remove from the oven, sprinkle with grated Parmesan, and return to the oven for 4–6 minutes more until the cheese melts and browns slightly.
- Serve hot alongside your favorite protein and enjoy this crunchy, flavorful side.
Nutrition: Calories 101.4, Fat 5.8 g, Saturated Fat 1.3 g, Fiber 1 g, Sugars 3 g, Cholesterol 2.6 mg, Protein 3.4 g
Shortcut Baked Panko Zucchini Crisps
Ingredients
- 4 cups frozen zucchini
- 2 tbsp extra virgin olive oil
- 1 tsp extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 3/4 cup panko bread crumbs
- Sea or kosher salt to taste (use sparingly; cheese adds salt)
- 1/2 tsp ground black pepper
Instructions
-
1. Preheat oven to 400°F (200°C).
2. Line a large baking sheet with nonstick foil or parchment and mist with cooking spray.
3. Place 4 cups frozen zucchini in a microwave-safe bowl and microwave about 1 minute to partially defrost.
4. Drizzle with olive oil, season with pepper and a light sprinkle of salt if needed, and mix gently. Spread zucchini on the prepared baking sheet, sprinkle with panko, and toss or shake the pan to coat lightly.
5. Bake 20 minutes until golden and crispy. Remove, sprinkle with Parmesan, and return to the oven 4–6 minutes until the cheese melts and browns slightly.
6. Serve immediately with your favorite protein and enjoy.