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Italian Baked Breaded Zucchini

Baked Breaded Zucchini – a simple delicious vegetable side dish and the best way to use up all the summer zucchini. The zucchini is lightly breaded and baked until the coating is crispy. It’s easy to do and goes with lots of main dishes for an easy side.

Breaded baked zucchini on a cookie sheet.


If you grow zucchini you already know you can end up with more than you know what to do with! This happens to me every summer so I’m always trying out different ways to use it. Luckily it’s a versatile vegetable!

I have lots of zucchini recipes and this breaded zucchini is one of the easiest. During the summer, I like to keep things simple so you only need a few ingredients to make it.

It’s also baked in the oven instead of fried in lots of oil so it’s healthier but with that same crispy coating. Don’t get me wrong, I love fried things like artichokes and pan-fried tomatoes, but for zucchini, I’m happy to bake it and save on the oil!

You can even serve these like French fries with dipping sauce on the side or serve them plain. Either way, you’re going to love this easy zucchini recipe.

Baked zucchini on a white plate.


  • Zucchini
  • Bread crumbs
  • Grated Parmesan cheese
  • Chopped fresh parsley
  • Salt and black pepper
  • Minced garlic
  • Olive oil

How to make Baked Zucchini

Drizzle some olive oil on a sheet pan and preheat the oven to 400°F.

Mix the bread crumbs, cheese, parsley, salt, pepper, and garlic in a mixing bowl. Stir in olive oil until the bread crumbs are moistened.

The breaded topping before and after made in a white dish.

Slice the zucchini into sticks. Rinse them and let them drain. Place the zucchini sticks in the bowl with the bread crumb mixture and toss gently.

Zucchini in a bowl and mixed with the crumb mixture.

Place the coated zucchini slices on the prepared baking sheet, sprinkle the extra bread crumbs in the bowl over the top of them. Drizzle some olive oil over the top of the breaded zucchini.

Unbaked zucchini on a black cookie sheet.

Bake them for 15 to 20 minutes or until the coating is golden brown. I like to sprinkle a little more salt over the top of them before serving.

Baked zucchini on a black cookie sheet.

Can you use panko instead of bread crumbs?

I’ve only tested this recipe with plain bread crumbs, but the same amount of panko breadcrumbs should work fine.

Dipping Sauce Ideas

I usually serve these as a side dish, but you can serve them as a fun zucchini fries appetizer with your favorite dipping sauce. Here are a few ideas:

  • Warm marinara sauce
  • Ranch dressing
  • Aioli
  • Tzatziki sauce

Recipe Tips

Breaded baked zucchini is best served hot from the oven while the breading is crispy.

If you have leftovers, you can store them in an airtight container in the fridge. Just keep in mind, the breading will soften and they won’t be as crispy.

You can add other herbs and seasonings to the bread crumb mixture to change the flavors. Fresh thyme and rosemary are other herbs I like. Or try some different dried seasonings.

Delicious breaded zucchini is so easy, you’ll find lots of ways to serve it. Now you’ll know what to do with all the extra zucchini this summer – Enjoy!

Zucchini on a cookie sheet.

More Zucchini Recipes

Baked zucchini on a cookie sheet.

Italian Baked Breaded Zucchini

Rosemary Molloy
Baked Breaded Zucchini is a delicious vegetable side dish with fresh zucchini coated in crispy bread crumb coating. Serve it as a side dish or appetizer!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Italian
Servings 4 servings
Calories 165 kcal


  • 3 medium zucchini
  • 3-4 tablespoons bread crumbs
  • 3 tablespoons parmesan cheese freshly grated
  • 1 tablespoon freshly chopped parsley
  • ¼ teaspoon salt
  • 1-2 dashes black pepper
  • 1 clove garlic minced
  • 3-4 tablespoons olive oil (divided)


  • Pre-heat oven to 400F (200C). Drizzle a medium cookie sheet with a tablespoon of olive oil.
  • In a medium bowl combine the bread crumbs, parmesan cheese, parsley, salt, pepper, garlic and a tablespoon of olive oil.
  • Trim and cut the zucchini into sticks. Rinse and drain but do not dry. Toss with the bread crumb mixture. Place the sticks on the prepared cookie sheet, and sprinkle with remaining mixture in the bowl. Drizzle with a tablespoon or 2 of olive oil and bake for 15-20 minutes. (I usually sprinkle with a pinch or 2 of extra salt). Serve immediately. Enjoy.


If you have leftovers, you can store them in an airtight container in the fridge. Just keep in mind, the breading will soften and they won’t be as crispy.


Calories: 165kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 279mg | Potassium: 417mg | Fiber: 2g | Sugar: 4g | Vitamin A: 412IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 1mg
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