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A quick, wholesome snack featuring tender summer squash coated in panko breadcrumbs and parmesan, baked until golden and crispy. Perfect as a guilt-free snack or a flavorful side with minimal oil and fuss.

  • Total Time: 30-35 minutes
  • Yield: About 4 servings 1x

Ingredients

Scale
  • 3 medium zucchinis or yellow squash, sliced into ¼-inch thick rounds
  • ½ cup all-purpose flour (60 g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (about 100 g)
  • ¼ cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment or a silicone mat.
  2. Wash squash, pat dry, and slice into even ¼-inch (6 mm) rounds.
  3. Set up three shallow bowls: flour; beaten eggs; and panko mixed with grated parmesan, garlic powder, paprika, salt, and pepper.
  4. Lightly dust each squash slice with flour, shaking off excess.
  5. Dip floured slice into beaten eggs, letting excess drip off.
  6. Press slice into the breadcrumb mixture, coating both sides evenly.
  7. Arrange coated slices in a single layer on the prepared baking sheet without crowding or overlapping.
  8. Brush or drizzle tops lightly with olive oil or avocado oil (about 1–2 tablespoons total).
  9. Bake 20–25 minutes at 425°F (220°C), flipping carefully halfway through at about 12 minutes, until golden and crisp.
  10. Remove from oven and let slices cool briefly so the coating sets.
  11. Sprinkle with chopped parsley if desired and serve warm.

Notes

Dry your squash slices well to remove any moisture that could prevent crispiness., Avoid packing the baking sheet tight because crowding causes soggy pieces., Flip the slices halfway through baking for a perfect golden crust on both sides., For gluten-free, use gluten-free flour and breadcrumbs., For dairy-free, skip the parmesan or swap with nutritional yeast., Reheat leftovers in the oven, not the microwave, to keep that crunch.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: About 6-8 slices per serving
  • Calories: 150-180 per serving
  • Fat: 7-9 g per serving
  • Carbohydrates: 18-22 g per serving
  • Protein: 6-8 g per serving