The summer garden is bursting with produce, and these Baked Zucchini Slices are a great way to use some of that zucchini abundance! These make a delicious snack or side dish for any meal. Plus, they're veggies and they're baked rather than fried, so there's nothing wrong with eating the whole batch (wink)!
Why you'll love this recipe
- These zucchini slices are breaded for a flavorful and crispy exterior.
- This recipe is easy to modify so you can add parmesan cheese, or serve with a marinara sauce if you prefer!
- These oven-baked zucchini slices are breaded, packed with flavor and come together in just 45 minutes.
- Making Baked Zucchini Slices is a great way to use the abundance of summer zucchini!
The zucchini is the star of the show with this recipe! There are just a few other ingredients you'll need.
- Zucchini: 3 medium, or 2 large zucchini will be perfect. Ideally, you want these to all fit on one baking sheet, so keep that in mind!
- Breadcrumbs: I like to use Panko Breadcrumbs but you could also make your own breadcrumbs (a great way to use up some crusty, past-its-prime bread, if you have some!).
- Egg whites: This will be your binder to help the breadcrumb mixture stick to the zucchini.
- Mayonnaise: This will be the base of your aioli. I like to use low-fat mayo, but use whatever you prefer!
- Lemon juice: A little bit of fresh-squeezed lemon juice brings some brightness to the aioli.
See full recipe below for detailed directions.
Substitutions & Variations
This recipe is very flexible and can be adapted in several ways:
- Cut the zucchini in different shapes - For this recipe, I've cut the zucchini to be shaped like fries, but you could also leave them in longer slices, or slice them aross the width of the zucchini to make zucchini disks or chips!
- Use yellow summer squash - This recipe would also work well with yellow summer squash, or a mixture of yellow summer squash and zucchini!
- Substitute the eggs - If you're not interested in cooking with eggs or want to make a vegan version, substitute the egg whites for milk (regular dairy, or non-dairy milk). Just make sure you're using an unflavored milk option!
- Add parmesan - If you're interested in adding some cheese, add 2 Tablespoons parmesan cheese to the breadcrumb mixture before coating.
- Serve with marinara sauce - Not interested in the aioli? Serve these Baked Zucchini Slices with some of your favorite marinara sauce instead!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Baked Zucchini Slices
This recipe comes together in just a few easy steps!
Chop the zucchini into slices approximately ½ inch x 3 ½ inch, or another preferred shape. Lightly dab them rest on a paper towel to soak up some of the moisture.
Use one hand to toss the zucchini in the egg wash, coating all sides. See the section on substitutions & variations if you'd rather not use eggs.
Use the other hand to toss the zucchini in the breadcrumb mixture. Switching hands helps keep your fingers from getting so messy!
Lightly shake off any excess and transfer to the baking sheet, then bake until golden.
While the zucchini is baking, whisk together all ingredients for the garlic aioli dipping sauce. Serve the zucchini slices immediately while they're still warm!
Expert Baking Tips
- Think about moisture content. Try to remove moisture from the zucchini slices before adding to the egg wash, then let any excess egg wash drip off before coating in the breadcrumb mixture. If the zucchini is too wet, the breadcrumbs won't adhere well, and the slices won't become crispy when baking.
- Slice your zucchini consistently so all the pieces cook at the same rate.
- Serve these zucchini slices while warm with the garlic aioli.
- You don't need to peel the zucchini - leave the skin on!
Refrigerator Storage: These are best right out of the oven, but you can store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, you can warm them in the microwave for 30-60 seconds, but be aware that they will be quite soft. You can also reheat them in the oven at 350 degrees for 10 minutes (this will give you a little more texture!).
Baked Zucchini Slices with Garlic Aioli
For the Zucchini Slices
- 3 medium zucchini cut into ½ inch x 3 ½ inch slices
- 1 cup panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 2 egg whites
- fresh parsley, for garnish
For the Garlic Aioli
- ½ cup mayonnaise
- 2 garlic cloves minced
- 1 ½ Tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 425°F. Spray a large baking sheet with cooking spray and set aside.
- Wash and cut your zucchini into ½ inch x 3 ½ inch slices. Spread on paper towels and lightly pat to soak up some of the moisture.
- In a shallow dish, combine breadcrumbs, salt, garlic powder, onion powder, paprika and black pepper*. In a separate shallow bowl, whisk the egg whites until foamy.
- Working in batches, use one hand to toss the zucchini slices in the egg whites, coating evenly. Let any excess drip off. Use the other hand to toss the zucchini slices in the breadcrumb mixture, coating evenly. Shake off any excess and transfer to the prepared baking sheet so the slices are close together but not touching.
- Bake for 10 minutes, then lightly spray the zucchini slices with cooking spray (this is optional, but helps them get a little crispier), and bake for an additional 15-20 minutes until golden and crisp.
- While the zucchini slices are baking, combine all ingredients for the garlic aioli in a small bowl and whisk to combine. Serve the zucchini slices while warm with the garlic aioli.