Baked Zucchini Parmesan Crisps

Zucchini gets a crispy turn with panko bread crumbs and Parmesan cheese, spiked with fresh thyme leaves that are baked in the oven instead of fried.


  • 1 pound of zucchini about 3 medium
  • 1 egg white
  • 1/3 cup plus 1 tablespoon panko bread crumbs
  • 1/3 cup plus 1 tablespoon freshly ground Parmesan cheese
  • 4-5 sprigs fresh thyme leaves stripped from the stem
  • 1/4 teaspoon kosher salt and freshly ground black pepper
  • Pinch of cayenne pepper


  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Trim the ends of the zucchini and then slice into rounds about 1/4 inch thick. Whisk the egg white in a small bowl. Mix the remaining ingredients in another small bowl until combined.
  3. Dip the zucchini rounds into the egg white to coat both sides then using a fork, scoop the zucchini rounds into the panko bread crumb mixture and flip both sides, gently pressing the bread crumbs into the zucchini. Place in rows on the baking sheet and bake for 20-25 minutes or until the tops are golden and crisp.
  4. Serve immediately with homemade ranch dressing.