Go Back
+ servings
close up of baked zucchini slices

Panko-Parmesan-Parsley Crusted Zucchini Slices

This versatile vegetable dish works wonders with any menu whether it's for a vegetarian main course or as a side dish beside another protein.
For vegan guests, change the cheese and you're all set to go!
For kids, omit the black pepper and double up on the cheeses.
For anyone allergic or sensitive to black pepper, substitute with milder red peppercorns.
Then the next day, reheat leftovers to bring back the panko-crunch and add to a salad for yet another unique, healthy, scrumptious topping.
In many areas, this is a kid-friendly recipe, ideal for small helping hands.
Course Dinner, Entree, Salad
Cuisine American
Keyword anti-inflammatory, keto, vegetarian, whole food
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 107kcal
Author Heather Gale
Cost $5


  • Chopping board
  • Chef's 8" knife
  • Measuring cups
  • Measuring spoons
  • Oven mitts
  • Baking tray
  • Tongs or spatula
  • Medium mixing bowl
  • Large plate or medium mixing bowl
  • Parchment paper


  • 6 zucchini 5-6" long
  • 1/2 cup Japanese-style panko bread crumbs
  • 1/2 cup parmesan cheese grated
  • 1 tbsp olive oil extra virgin
  • 1 tbsp parsley chopped
  • black pepper optional


  • Wash and dry fresh yellow zucchinis.

    Top and tail each one and compost the ends.
    Slice each zucchini into 20-25 slices (approximately 1/4" thick)
    3 fresh yellow zucchinis on a tea towel
  • Add enough parchment paper to cover a baking tray and turn the oven on to 375 degrees F (180 degrees C)
  • Add 1 Tbsp olive oil to a large plate and add zucchini slices. Flip slices to coat
    both sides.
    Add panko crumbs, parmesan cheese and chopped parsley to a medium-sized mixing bowl or large plate and mix ingredients.
  • Drop lightly oiled zucchini slices into the panko-parsley-cheese mixture and toss
    until both sides are coated.
    Zucchini slices on top of the panko-parmesan parlsey mx-
  • Place zucchini flat-side down, add freshly cracked black pepper and bake at 375 degrees F for 20 minutes.
    birds eye view close up of zucchini slices
  • Flip zucchini slices over and rotate the tray for even cooking.

    Bake a further 10 minutes or until cooked how you like them. (Mine were soft in the centre - delicious!)
  • Serve on a warm platter garnished with extra parsley for an extra pop of colour and flavour.
    close up of baked zucchini slices