Summer gardens yield lots of zucchini, and these Baked Zucchini Slices are a simple, tasty way to use them. They work well as a snack, side dish, or party finger food. Because they’re oven-baked and breaded instead of fried, they feel a bit lighter while still delivering a satisfying crunch.
These slices pair nicely with burgers and sandwiches, or alongside a fresh salad. If you prefer different textures, you can also turn the zucchini into disks or fries to suit your meal.
Why you’ll love this recipe
- Lightly breaded for a crisp, flavorful exterior without frying.
- Flexible — add parmesan, swap sauces, or change the cut for variety.
- Ready in about 45 minutes from start to finish.
- An excellent way to use an abundance of summer zucchini.
Ingredients
The zucchini is the centerpiece here. A few pantry staples round out the recipe.
- Zucchini: 3 medium (or 2 large) — cut to fit one baking sheet.
- Breadcrumbs: Panko works best for crunch; homemade breadcrumbs are fine too.
- Egg whites: Act as a binder for the coating; see substitutions if needed.
- Mayonnaise: The base for the garlic aioli; use your preferred variety.
- Lemon juice: A splash of fresh lemon brightens the aioli.
See the full recipe below for exact measurements and step-by-step instructions.
Substitutions & Variations
This recipe adapts well to different ingredients and preferences:
- Change the shape: Cut into fries, longer sticks, or round disks for chips.
- Use yellow squash: Yellow summer squash or a mix of both works great.
- Egg-free option: Replace egg whites with an unflavored dairy or non-dairy milk for a vegan-friendly binder.
- Add cheese: Stir 2 tablespoons of grated parmesan into the breadcrumbs for extra flavor.
- Alternate dipping sauce: Swap the aioli for marinara or your favorite condiment.
If you try other variations, note what worked and what you’d change next time — small tweaks can lead to new favorites.
How to Make Baked Zucchini Slices
Follow these straightforward steps to get crisp, golden slices:
Cut zucchini into uniform pieces roughly ½ inch by 3½ inches, or another preferred shape. Lay them on paper towels and gently pat to remove excess moisture so the coating adheres better.
Whisk egg whites until foamy and dip the zucchini pieces, coating all sides. If avoiding eggs, use an unflavored milk alternative.
Coat the dipped zucchini in the breadcrumb mixture, shaking off any excess. Using one hand for wet and one for dry helps keep things tidy.
Place coated slices on a prepared baking sheet in a single layer without touching. Bake until golden and crisp. Meanwhile, whisk together the aioli ingredients and serve the zucchini warm with the dip.
Expert Baking Tips
- Manage moisture: Pat the zucchini dry before coating and let excess egg wash drip off to help the breadcrumbs stick and crisp.
- Keep pieces uniform: Even slices ensure consistent cooking.
- Serve warm: These are best right out of the oven with the garlic aioli.
- No peeling needed: Leave the skin on for texture and color.
Equipment
You only need basic kitchen tools: a cutting board and knife for slicing, a couple of shallow bowls for egg wash and breadcrumbs, and a half-sheet baking pan. A light coating of cooking spray on the pan helps prevent sticking.
Storage
Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat briefly in the microwave (30–60 seconds) for convenience, or return to a 350°F oven for about 10 minutes to restore some crispness.
Baked Zucchini Slices with Garlic Aioli
Jessica Vogl
Pin Recipe
Ingredients
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
Instructions
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Preheat the oven to 425°F and spray a large baking sheet with cooking spray.
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Wash and cut the zucchini into ½ inch x 3½ inch slices (or your chosen shape). Place pieces on paper towels and pat to remove excess moisture.
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In a shallow dish, combine panko, salt, garlic powder, onion powder, paprika, and black pepper. In another shallow bowl, whisk the egg whites until foamy.
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Working in batches, dip zucchini in the egg whites, letting excess drip off, then coat in the breadcrumb mixture. Arrange on the baking sheet so pieces don’t touch.
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Bake for 10 minutes, optionally spray lightly with cooking spray for extra crispness, then bake 15–20 more minutes until golden and crisp.
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While baking, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper for the aioli. Serve zucchini warm with the garlic aioli and garnish with parsley if desired.