Easy Zucchini Strips with Parmesan Crust

Craving a warm, savory, toasty bite that won’t weigh you down? Made in the oven or air fryer, these tender zucchini strips topped with a Parmesan herb crust are big on flavor and pair perfectly with almost any meal and dipping sauce.

The Summer Side Dish I Have on Repeat

While I love a great zucchini bread, it’s time to move on. These zucchini strips bring a wonderful contrast of textures – tender, juicy zucchini topped with a savory, golden blend of Parmesan cheese, Italian seasonings, and breadcrumbs that toast up beautifully.

These are so simple to make yet pack incredible flavor without all the guilt of a fried pub appetizer. Whether you need a simple side dish to pair with your grilled chicken or a fun appetizer to dip in your favorite marinara, these strips are a guaranteed crowd-pleaser for any night of the week.

Parmesan Crusted Zucchini Strips Ingredients

You don’t need a complicated grocery list to pull this dish together. What I love is that it relies on everyday pantry staples and fresh summer produce to create a side dish that feels special but comes together with little effort.

• Zucchini
• Olive oil
• Parmesan Cheese: has to be freshly grated
• Seasonings: kosher salt, black pepper, and Chupacabra Italian Seasoning

Chef Lori’s Tip: Size Matters

Size matters when it comes to zucchini. Avoid those giant, overgrown garden zucchini – they are full of excess water and massive, woody seeds. Those huge ones will make your strips mush.

Instead, choose small to medium zucchini (about 6-8″ long). They are firmer, sweeter, have virtually no visible seeds, and hold their shape beautifully beneath that toasted Parmesan crust.

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How to Make Baked Zucchini Strips

The beauty of this recipe lies in its simplicity. With just a few basic pantry ingredients, 10 minutes of prep work, and a quick stint in the oven, you’ll have a warm, flavor-packed dish folks will rave about!

1. While the oven preheats, line a half-sheet pan with foil and set it aside. *Note, you can also place a cooling rack in the pan and bake the zucchini on top of it.
2. Cut your zucchini into 3 long strips, making them as even in thickness as possible. Place the strips in a single layer on the pan.
3. Lightly brush the tops with olive oil, then season with kosher salt and pepper. Poke holes into the strips to help release moisture. Pop the pan into the oven to bake for 12-15 minutes.

4. While the zucchini is baking, mix the breadcrumbs, Chupacabra Italian Seasoning, Parmesan Cheese, and olive oil in a bowl until a wet, sandy mixture forms.
5. Remove the zucchini from the oven and lightly poke it a few times with a knife to help it release more moisture and test for tenderness. Top each strip with the breadcrumb mixture. Bake for 8 minutes until the breadcrumbs are toasted. Remove from the oven, top with the remaining cheese, and bake for 1-2 minutes or just until the cheese has melted.

6. Remove from the oven and immediately transfer to a cooling rack. *Note, you can omit this step if you baked the strips on a cooling rack.

Why You’ll Love This Recipe

If you’re looking for a fresh, flavor-packed way to eat your veggies, this recipe is about to become a summer staple for you.

• TOASTED TOPPING TEXTURE: You get a perfect contrast between the tender, juicy zucchini and the savory, golden Parmesan breadcrumb crust on top.
• LIGHTER OPTION: Enjoy a savory, comforting side dish with only a fraction of the oil of traditional deep frying.
• VERSATILE: The herb-and-cheese coating complements almost any main dish, from grilled chicken to pasta.
• PERFECT PAIRINGS: These pair flawlessly with everything from cool, creamy ranch to bright lemon aioli to rich, warm marinara.

How to Reheat Crusted Zucchini Planks

• Oven: Preheat the oven to 350°F (176°C). Place a cooling rack inside a baking sheet (this allows for better air flow). Place the zucchini strips on top and bake for 4-6 minutes or until the topping re-crisps and the zucchini is warmed through.

Baked Zucchini Planks FAQs

• Can I make these ahead of time? These are best enjoyed fresh out of the oven or air fryer while the topping is still beautifully toasted.
• Why did my zucchini turn out too soft? It honestly depends on the thickness of your strips, or being left in the oven too long. You want to make sure they are as uniform in thickness when slicing them.
• How can I get my zucchini strips crispier? When you line your pan with foil, place a cooling rack inside the pan, then place your zucchini strips on it before baking. This will allow the excess moisture to fall beneath the zucchini.
• Can I make these gluten-free? Absolutely! Just substitute in gluten-free bread crumbs, crushed up pork rinds, or almond flour.

Ingredient Substitutions and Variations

• Breadcrumbs: You can substitute traditional breadcrumbs with panko for more crunchification or use crushed pork rinds or almond flour for a low-carb, gluten-free option.
• Cheese: If you’re out of fresh Parmesan, go with Asiago or Romano. For a dairy-free version, use nutritional yeast.
• Seasonings: Swap the dried Italian seasoning for smoked paprika and cumin for a spicy, southwestern kick

Air Fryer Parmesan Crusted Zucchini Strips

Making them in the air fryer is super easy and often will make them even a bit crunchier.

1. Preheat the air fryer to 400°F (200 °C). Lightly spray the basket.
2. Brush the tops of the zucchini with olive oil, then season with salt and pepper. Place them carefully into the basket and then top with the breadcrumb mixture.
3. Air fry for 7 minutes. Open the basket, sprinkle on the rest of the cheese, and air-fry for 1-3 minutes, or until the cheese is melted.

Chef Lori’s Recipe Thoughts

We are a house divided when it comes to zucchini and squash – I LOVE it, and he’s “meh“. He’ll tolerate it, but it’s not his favorite EXCEPT when it comes to fried zucchini strips. We have been known to order 2 baskets of them so that we don’t have to share. I mean, come on, what’s not to love about them?

As we get older, I try not to make as many fried foods and instead go with recipes like this. You still get all of the ‘fried’ flavor but without the extra grease and fat. When Mr. Fantabulous saw that I was shooting this recipe, he got the biggest smile on his face as he loves these. I swear the man was under my feet, trying to rush the shoot so that he could inhale these.

With my gardens going berserk right now, these little bites of toasted cheesy goodness will be on repeat all summer long! I’ll remember to make 2 trays of this…one for him and one for her. Enjoy!

Easy Baked & Air Fryer Parmesan Zucchini Strips

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These easy zucchini strips are topped with a toasted Parmesan herb crust! Made in the oven or air fryer, they are the perfect light summer side dish or appetizer to pair with your favorite dipping sauce. 

• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 30-35 minutes
• Yield: 6 servings

Ingredients

Zucchini Strips

• 6 medium zucchini (6-8″ long)
• 2 Tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper

Parmesan Breadcrumbs

• 1 1/2 cups breadcrumbs
• 1 1/2 Tablespoons Chupacabra Italian Seasoning
• 1 cup freshly shredded Parmesan Cheese (divided)
• 3/4 cup olive oil

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Instructions

1. Preheat the oven to 400°F (200 °C). While the oven preheats, line a half-sheet pan with foil and set it aside. *Note, you can also place a cooling rack in the pan and bake the zucchini on top of it.
2. Cut your zucchini into 3 long strips, making them as even in thickness as possible. Place the strips in a single layer on the pan.
3. Lightly brush the tops with 2 Tablespoons of olive oil, then season with kosher salt and pepper. Poke holes into the strips to help release moisture. Pop the pan into the oven to bake for 12-15 minutes.
4. While the zucchini is baking, mix the breadcrumbs, Chupacabra Italian Seasoning, 3/4 cup Parmesan Cheese, and olive oil in a bowl until a wet, sandy mixture forms.
5. Remove the zucchini from the oven and lightly poke it a few times with a knife to help it release more moisture and test for tenderness. Top each strip with the breadcrumb mixture. Bake for 8 minutes until the breadcrumbs are toasted. Remove from the oven, top with the remaining 1/4 cup of cheese, and bake for 1-2 minutes, or just until the cheese has melted.
6. Remove from the oven and immediately transfer to a cooling rack. *Note, you can omit this step if you baked the strips on a cooling rack.

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