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Baked Panko Crusted Zucchini and Summer Squash are crunchy on the outside, tender on the inside and abundant with flavor! Thin slices of zucchini and yellow summer squash are dusted with flour, then dipped in egg, pecorino and fresh herbs and a cheesy, seasoned panko breadcrumb mixture, then baked until crispy. It’s a unique way to enjoy your annual surplus of summer zucchini or take advantage of all the fresh product available locally in the hot summer months.
With all the flavor and texture but none of the mess of frying, baked Panko Crusted Zucchini will not disappoint. Thinly sliced zucchini are coated with a cheesy panko mixture and baked until crispy and delicious with minimum oil.
I love that you can serve this dish as an appetizer, side or even a vegetarian entrée. And, they can also double as a building block for other, more involved, recipes, such as zucchini parmigiana or any number of sandwiches. Serve them with a dipping sauce like warm marinara or tzatziki for an irresistible and satisfying antipasto that will wow everyone!
With only a few, significant ingredients, this recipe is mostly about ingredient quality and technique. Seasoning the breadcrumbs yourself makes all the difference here, as does roasting at a high heat.
What Inspired This Recipe
If you think about it, this panko crusted zucchini are basically zucchini cutlets. And, I have been eating cutlets of all varieties (chicken, eggplant, pork, veal) my entire life. Zucchini cutlets were more of a summer treat for us growing up Italian American in the Garden State and not as common as the others were all year long. They almost were always followed the next day by a large baking dish of zucchini parmesan. Dreamy, indeed!
I’m here to say that, just as we have access to zucchini and yellow summer squash all year long these days, so should we be making this panko zucchini all year long! It’s not just for summer anymore!
Having said this–definitely make it this summer with local veggies! Whether you are growing your own zucchini or buying some from the local farmstand, you’ll likely get quickly addicted to this dish and need to make it on repeat all season long. In fact, you may just decide that you don’t want to eat zucchini any other way again. Mangia bene!
Ingredients for Panko Crusted Zucchini
To make this panko breaded zucchini recipe, we’ll need:
- Zucchini/Yellow Summer Squash: Use either or both (as I’ve done here). Most other varieties of zucchini will work in this recipe as well, such as gray or Romanesco zucchini. Since both zucchini and yellow summer squash have very thin skins, you do not need to peel them. Choose medium zucchini that are firm and heavy without any soft spots or bruises.
- Panko Breadcrumbs: Panko are Japanese breadcrumbs with a large, dry, flaky and coarse texture that creates a crispier, lighter and crunchier texture than regular fine breadcrumbs. You can find them in the grocery store with the regular breadcrumbs.
- Pecorino or Parmesan Cheese, Herbs and Spices: A combination of grated cheese, spices and fresh and dried herbs contributes loads of flavor to the finished baked zucchini–don’t skimp on this! My main advice–use good quality spices and dried herbs. If they have been in your cupboard for several years and look sketchy–replace them!
- Flour: Flour helps the eggs and panko stick to the zucchini. It also absorbs any residual moisture of the zucchini itself. I used all-purpose flour, but you can also use whole wheat flour.
- Eggs: The role of eggs in this recipe is to act as a binder during the breading process and give the breadcrumbs something to hold onto.
- Oil: Spraying both the parchment paper and the tops of the zucchini slices is a key step in this recipe to aid in browning. I suggest using olive oil (pure or virgin) or a neutral oil with a high smoke point, such as avocado oil, when spraying the parchment paper and tops of the cutlets. I don’t suggest using extra-virgin olive oil as it will smoke at the high oven temperature. Instead of purchased cans of spray oil, I use these oil spray bottles and fill them with my preferred oil.
How to Make Panko Crusted Zucchini, Step-by-Step
Here are the steps to making this crispy roasted zucchini and squash:
- Make the seasoned panko breadcrumbs by mixing all the breadcrumb ingredients together in a large bowl until well-combined.
- PRO-TIP: These can be made several hours or days in advance and held in the refrigerator in an airtight bag or container.
- Then, prep the zucchini and/or yellow squash: slice the ends off, then cut the zucchini/squash in half. Slice the halved pieces into planks about 1/3-1/4” thick.
- PRO-TIP: Do not sprinkle the raw zucchini with salt, as this will pull out moisture from the vegetable and make it nearly impossible for it to be properly breaded and become crispy. Sprinkle salt at the end after baking.
- Next, whisk the eggs, cheese and basil or parsley together in a large bowl until well-combined.
- Set up a breading station by arranging the following: shallow bowl (or sheet pan) of flour, then egg mixture, then shallow bowl (or sheet pan) of seasoned panko, then an empty sheet pan.
- Using either your hands or a fork/tongs, transfer each piece of zucchini/squash, one-by-one, to the flour and thoroughly coat both sides, shaking off the excess, then coat it thoroughly in the egg mixture, then place it in the panko mixture to coat, patting it down to ensure that the breadcrumbs adhere. Place the breaded veggie on the empty sheet pan. Continue doing this with all the zucchini pieces.
- PRO-TIP: If you are using your hands for this, use one hand for the wet egg mixture and the other for the dry breadcrumb mixture to keep things neater and more streamlined.
- Spray or rub a parchment-lined, rimmed sheet pan liberally with oil. Then carefully transfer each breaded zucchini piece to the oiled parchment paper in a single layer. Next, spray the top side of each piece of zucchini/squash liberally with oil as well.
- Bake the squash for 15 minutes. Then, turn each piece over and continue baking for another 10 minutes or until the zucchini “cutlets” are browned a bit and tender. This time will vary based on your individual oven. The zucchini should be tender and firm, not mushy.
- PRO-TIP: If you prefer that the zucchini are a bit browner, you can place them under the broiler (on a low setting) for a minute or two. But, pay close attention and do not walk away during this step as they can burn very quickly!
- Sprinkle the baked panko crusted zucchini very lightly with some salt, if desired. Then, they’re ready to eat!
Frequently Asked Questions
Two reasons. First, when salt comes in contact with raw zucchini, it will immediately pull moisture from it and the zucchini will become wet and, eventually, mushy, making it nearly impossible to bread properly or become crispy.
And, second, in my experience, salt added to either an egg mixture or breadcrumb mixture for this or any type of cutlet always ends up sinking to the bottom of the mixture and never makes it on to the zucchini,eggplant/chicken/veal, etc. So, I don’t add it at the beginning of the cooking process. Rather, I salt the cutlets lightly once they come out of the oven or frying pan. Much better!
Because of zucchini’s high moisture content, it’s a good idea to include the flour as it also serves to absorb any residual moisture as the zucchini cooks.
Also, panko’s extra large flakes sometimes make it more difficult for them to adhere to the outside of foods. Coating the zucchini planks with flour in addition to panko helps to ensure that every bit of surface is covered.
Definitely. Panko is made from a crustless white bread that is processed into flakes and then dried. They have a dryer and flakier consistency than regular breadcrumbs and result in lighter and crunchier fried food. Regular breadcrumbs are processed into a finer crumb than panko and are not as dry and flaky as panko. They have more of a bread-like consistency when fried.
If you would like to substitute regular (fine) breadcumbs for panko, a 1:1 substitution usually does the trick.
Patting the breadcrumbs onto each piece of zucchini should do the trick, but you can also transfer the breaded zucchini to the refrigerator for about 15 minutes or so prior to baking. This sometimes helps the breadcrumbs to really stick to the zucchini. (NOTE: You may need to increase the baking time if you do this as the zucchini will be colder at the start of baking and take longer to get hot.)
Yes. You can definitely fry panko zucchini if you’d prefer. To make fried zucchini, heat oil in a large skillet. Then, carefully place breaded zucchini in the hot oil, one piece at a time, making sure to not crowd the pan or pile the zucchini on. Fry a few pieces at a time–only as many as will fit in one layer. Fry until the zucchini is golden brown on one side, then turn it over and do the same on the other side. This will take 2 to 3 minutes per side or so. You will need to work in batches and may need to add additional oil during the frying process. Once browned and finished, transfer the fried zucchini to a rack placed over a sheet pan. This will help the pieces to maintain their crispiness rather than placing them on a paper towel.
You can also check out my fried eggplant cutlet recipe for more frying details.
More Zucchini Recipes You’ll Love
Zucchini is such a versatile vegetable and can be enjoyed in any number of ways. Here are some of my favorite zucchini recipes, all of which can be made with yellow summer squash as well:
- Classic Zucchini Fritters with Lemon and Basil
- Pasta in a Creamy Zucchini Sauce
- Zucchini Bruschetta with Lemon
- Ciambotta Italian Summer Vegetable Stew
- Roasted Zucchini with Mint and Vinegar (Neapolitan Zucchini A Scapece)
- Stuffed Zucchini (Vegan)
- Summer Zucchini Soup with Broken Spaghetti and Chickpeas
- Spaghetti with Sautéed Zucchini, Arugula And Calabrese ‘Nduja
- Roasted Caponata with Eggplant, Zucchini and Peppers
Recipe Substitutions and Variations
Here are a few ways to modify this breaded baked panko crusted zucchini recipe:
- Make it Gluten-Free: Swap out the panko breadcrumbs for gluten-free breadcrumbs.
- Make it Dairy-Free: You can leave the grated cheese out of the eggs and seasoned breadcrumbs and still have a delicious dish! If you’d like, try substituting the cheese with about ¼ cup nutritional yeast for some additional flavor.
- Make Baked Zucchini Fries, Spears or Chips: Even though I consider this recipe to be 100% finger food, some may prefer smaller or longer zucchini chips, zucchini sticks or zucchini spears. Slice and cut the zucchini into any shape that you like for this recipe! Just note that you may need to adjust the cooking time based on the size of each piece.
Serving Suggestions
Crispy baked panko crusted zucchini has so much potential! Think of them like eggplant cutlets and chicken cutlets and you’ll realize all the great ways that you can enjoy them.
Quite honestly, I’d be happy to cozy up with a plateful of them with some warm marinara dipping sauce and a glass of chilled Abruzzese pecorino wine and call it dinner. Having said this, here are a few of my other favorite ways to enjoy them:
- Layered in a baking dish with tomato basil sauce and mozzarella, ricotta and parmesan cheeses for a classic Italian American zucchini parmesan.
- As a delicious and unique addition to an antipasto platter, paired with cured meats, cheeses, olives, marinated mushrooms, roasted peppers and more!
- Turned into a delicious vegetarian sandwich with ricotta cheese, pesto and roasted tomatoes on Italian bread. (See photo above!)
- Added to a platter of insalata caprese. Love doing this!
- Similar to a traditional chicken Milanese–topped with a simple arugula salad with lemon, extra virgin olive oil and shaved parmigiano cheese. Throw in some cherry tomatoes for good measure! And, pair this with a delicious ricotta cheesecake for dessert.
- Or, as a simple side to a larger entrée salad, such as a Greek, Caesar or Cobb salad.
TOP TIPS FOR BAKED PANKO CRUSTED ZUCCHINI
- Slice the zucchini and squash into pieces of even thickness to promote even cooking.
- Salt: Do not sprinkle the uncooked zucchini with salt. This will pull out moisture from the vegetable which makes it nearly impossible to be properly breaded and become crispy. Sprinkle salt at the end after baking.
- Use a wide, shallow vessel such as a pasta bowl or a baking sheet to do the breading. Make it easy on yourself.
- After dredging the zucchini in flour, make sure to gently shake off the excess. Extra clumps may fall off in the eggs leaving a layer of dry flour on the zucchini.
- Pat the breading onto each piece of zucchini to make sure it sticks and be generous! One of the best parts of this recipe is the crispy crust!
- Place the oven rack in the lower part of the oven and be sure to roast at a high heat to ensure that the breaded zucchini browns and crisps up properly.
- Also, spraying the parchment paper and tops of the cutlets with oil is key to contributing to a crispy cutlet.
- Make extra! You will be happy you did. Hold leftover baked panko crusted zucchini in the refrigerator for up to 5 days. It can be turned into sandwiches and delicious zucchini parmesan!
- Leftovers: To store leftovers, refrigerate the breaded baked zucchini cutlets in an airtight container for up to 5 days or freeze them in an airtight freezer container for up to 3 months. The zucchini will lose is crispiness once refrigerated or frozen but will still be delicious. To reheat and crisp the zucchini up, place it in an oven proof baking dish or on a sheet pan and bake at 375° for 10 to 12 minutes or until crispy and heated. Do not reheat in a microwave as it will become soggy.
More Great Recipes to Try
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If you’ve tried Baked Panko Crusted Zucchini, please let me know how it went in the comments below. I love hearing from you!
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Crispy Baked Panko Crusted Zucchini and Summer Squash
Ingredients
- 2 pounds zucchini and/or yellow summer squash (approximately)
- 6 large eggs
- ¼ cup grated pecorino or parmesan cheese (or a combination)
- ¼ cup chopped fresh basil or flat-leaf parsley (or a combination)
- 1½ cups all-purpose flour
- 4 cups Seasoned Breadcrumbs (See below.)
- Oil, for spraying (See Note below.)
- Salt for finishing (salt flakes or coarse salt is preferred; optional)
For the Seasoned Panko Breadcrumbs:
- 3 cups plain panko breadcrumbs
- 1 cup grated Pecorino Romano or parmesan cheese (or a combination)
- 1 Tbsp dried basil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp ground black pepper
Instructions
- Gather all ingredients according to specifications above. Make the seasoned panko breadcrumbs by mixing all the breadcrumb ingredients together in a large bowl until well-combined. These can be made several hours or days in advance and held in the refrigerator in an airtight bag or container. (Please see the section above in the blog post for Step-By-Step instructions with photos.)3 cups plain panko breadcrumbs, 1 cup grated Pecorino Romano or parmesan cheese (or a combination), 1 Tbsp dried basil, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried oregano, 1 tsp ground black pepper
- Then, prep the zucchini and/or yellow squash as follows: Slice the ends off, then cut the zucchini/squash in half. Slice the halved pieces into planks about 1/3-1/4” thick.(NOTE: Do not sprinkle the raw zucchini with salt, as this will pull out moisture from the vegetable and make it nearly impossible for it to be properly breaded and become crispy. Sprinkle salt at the end after baking.)2 pounds zucchini and/or yellow summer squash
- Next, whisk the eggs, cheese and basil or parsley together in a large bowl until well-combined. Set this aside.6 large eggs, ¼ cup grated pecorino or parmesan cheese, ¼ cup chopped fresh basil or flat-leaf parsley
- Place rack in lower third of oven and preheat to 400℉. If you have a convection option, use it as it will create a browner crust.
- Then, set up a breading station by arranging the following: shallow bowl (or sheet pan) of flour, then egg mixture, then shallow bowl (or sheet pan) of seasoned panko, then an empty sheet pan.1½ cups all-purpose flour
- Using either your hands or a fork/tongs, transfer each piece of zucchini/squash, one-by-one, to the flour and thoroughly coat both sides, shaking off the excess, then coat it thoroughly in the egg mixture, then place it in the panko mixture to coat, patting it down to ensure that the breadcrumbs adhere. Place the breaded veggie on the empty sheet pan. Continue doing this with all the zucchini pieces.(NOTE: If you are using your hands for this, use one hand for the wet egg mixture and the other for the dry breadcrumb mixture to keep things neater and more streamlined.)
- Spray or rub a parchment-lined, rimmed baking sheet liberally with oil.
- Gently shake off any excess panko from each piece of breaded zucchini. Then carefully transfer each piece to the oiled parchment paper in a single layer. Use two sheet pans if necessary.
- Next, spray the top side of each piece of zucchini/squash liberally with oil as well.
- Bake the squash for 15 minutes. Then, turn each piece over and continue baking for another 10 minutes or until the zucchini “cutlets” are browned a bit and tender. This time will vary based on your individual oven. The zucchini should be tender and firm, not mushy. They won’t get as brown as if you fried them, but the panko should brown a bit and this depends on how much oil was sprayed on them and the sheet pan.
- If you prefer that the zucchini are a bit browner, you can place them under the broiler (on a low setting) for a minute or two. But, pay close attention and do not walk away during this step as they can burn very quickly!
- Sprinkle the baked panko crusted zucchini very lightly with some salt, if desired. Then, they are ready to eat! Buon Appetito!
Notes
- Zucchini is naturally high in moisture, so if it sits for a while after being sliced and accumulates any moisture, pat the pieces dry with a paper towel before dredging them in the flour. As mentioned above DO NOT sprinkle the raw zucchini with salt, as this will pull out moisture from the vegetable and make it nearly impossible for it to be properly breaded and become crispy. Sprinkle salt at the end after baking.)
- Both zucchini and summer squash have very thin skins, so there is no need to peel them.
- The amount of flour, egg and breadcrumb mixtures is an approximation and will vary based on how thinly or thickly you slice the zucchini. The thinner you slice them, the more surface area that there is to coat and the more of each mixture that you will need. And, it’s the opposite with thicker slices. I prefer thinner slices (to the thickness as noted in the recipe) because they are crispier and so much more fun to eat! Note that thicker slices will likely take longer to cook.
- If you’d like some picante, sprinkle a pinch of cayenne pepper into the egg mixture.
- I suggest using olive oil (pure or virgin) or a neutral oil with a high smoke point, such as avocado oil, when spraying the parchment paper and tops of the cutlets. I don’t suggest using extra-virgin olive oil as it will smoke at the high oven temperature.
- To store leftovers, refrigerate the breaded baked zucchini cutlets in an airtight container for up to 5 days or freeze them in an airtight freezer container for up to 3 months. The zucchini will lose is crispiness once refrigerated or frozen but will still be delicious. To reheat and crisp the zucchini up, place it in an oven proof baking dish or on a sheet pan and bake at 375° for 10 to 12 minutes or until crispy and heated. Do not reheat in a microwave as it will become soggy.
- You can fry the zucchini instead of baking it. To do this, heat oil in a large skillet. Then, carefully place breaded zucchini in the hot oil, one piece at a time, making sure to not crowd the pan or pile the zucchini on. Fry a few pieces at a time–only as many as will fit in one layer. Fry until the zucchini is golden brown on one side, then turn it over and do the same on the other side. This will take 2 to 3 minutes per side or so. You will need to work in batches and may need to add additional oil during the frying process. Once browned and finished, transfer the fried zucchini to a rack placed over a sheet pan. This will help the pieces to maintain their crispiness rather than placing them on a paper towel. You can also check out my fried eggplant cutlet recipe here for more frying details.
Great and easy recipe with clear instructions. My mom made a fried version of this growing up and happy to see this baked recipe. So good!