Baked Panko Crusted Zucchini and Summer Squash are crunchy on the outside, tender inside, and packed with flavor. Thin slices of zucchini and yellow summer squash are dusted with flour, dipped in an egg mixture with grated pecorino and fresh herbs, then coated with a seasoned panko and cheese breadcrumb blend and baked until crisp. This is a great way to use an abundance of summer squash or enjoy fresh local produce during warm months.
This baked panko-crusted version gives you the texture of frying without the mess and excess oil. Slices are coated in a cheesy panko mixture and roasted until golden with minimal oil.
Serve this as an appetizer, a side, or a vegetarian main. They also work well layered into zucchini parmigiana or stacked in sandwiches. A warm marinara or tangy tzatziki makes a perfect dipping sauce for an irresistible appetizer.
With only a few key ingredients, this recipe is about using quality components and following the right technique. Seasoning the breadcrumbs yourself and roasting at high heat are the keys to a crisp result.
What Inspired This Recipe
These panko-crusted slices are essentially zucchini cutlets. Cutlets—whether chicken, eggplant, pork, or veal—are a longtime favorite, and zucchini cutlets were a special summer treat in many Italian-American homes. Often the next day those cutlets would find their way into a baking dish of zucchini parmigiana.
Today zucchini and yellow summer squash are readily available year-round, but this dish truly shines when made with fresh summer produce. If you grow your own or buy from a farmstand, you may find yourself making it all season long.
Do make it this summer if you can—fresh local squash will make a big difference. Mangia bene!
Ingredients for Panko Crusted Zucchini
To make these panko breaded zucchini cutlets you will need:
- Zucchini/Yellow Summer Squash: Use one or both. Choose medium, firm squash without soft spots. Their skins are thin, so peeling is unnecessary.
- Panko Breadcrumbs: Japanese-style breadcrumbs with a dry, flaky texture that yields a lighter, crunchier crust than fine breadcrumbs.
- Pecorino or Parmesan and Herbs: Grated cheese plus dried and fresh herbs add essential flavor—use good-quality spices and replace any stale ones.
- Flour: Helps the egg and panko adhere and absorbs residual moisture; all-purpose works fine.
- Eggs: Act as a binder for the breadcrumbs.
- Oil: Lightly oiling the parchment and tops of the breaded slices helps browning. Use an oil with a high smoke point (pure or virgin olive oil, avocado oil) and avoid extra-virgin olive oil at high oven temperatures.
How to Make Panko Crusted Zucchini, Step-by-Step
Follow these steps to make crispy baked zucchini and summer squash:
- Mix the seasoned panko breadcrumbs in a large bowl until uniform. These can be made ahead and refrigerated in an airtight container.
- Prep the squash: trim the ends, halve lengthwise, then slice the halves into planks about 1/4–1/3″ thick.
- Pro tip: Do not salt raw zucchini before breading—salt draws out moisture and prevents a crisp crust. Salt after baking if desired.
- Whisk eggs, pecorino, and chopped basil or parsley in a large bowl until well combined.
- Set up a breading station: a shallow bowl or sheet pan of flour, then the egg mixture, then a shallow bowl or sheet pan of seasoned panko, and an empty sheet pan for the breaded pieces.
- One at a time, coat each piece in flour (shake off excess), dip in the egg mixture, then press into the panko so the crumbs adhere. Place each breaded piece on the empty sheet pan.
- Pro tip: Use one hand for wet coating and the other for dry to keep things tidy.
- Line a rimmed sheet pan with parchment, oil it lightly, and arrange the breaded zucchini in a single layer. Spray or brush oil on the top of each piece as well.
- Bake for 15 minutes, flip each piece, then bake another 10 minutes or until the cutlets are lightly browned and tender. Oven times vary, so adjust as needed. If you want a deeper brown, finish briefly under the broiler—watch closely to avoid burning.
- Finish with a light sprinkle of salt, if desired, and serve warm.
Frequently Asked Questions
Salt draws liquid out of raw zucchini, which makes the slices wet and prevents the breading from becoming crispy. Also, salt added to egg or breadcrumb bowls tends to settle and not end up on the slices. It’s best to salt lightly after baking.
Yes—flour helps absorb moisture and gives the egg and panko something to cling to. Panko flakes are larger and can be tricky to adhere, so the flour step helps ensure even coverage.
You can substitute fine breadcrumbs 1:1. Panko are drier and flakier, giving a lighter, crunchier texture, while regular breadcrumbs produce a denser crust.
Press the panko onto each piece to help it adhere. Optionally chill the breaded slices in the refrigerator for 15 minutes before baking; you may need to add a few minutes to the baking time if they are chilled.
Yes. Heat oil in a skillet and fry in batches without crowding until golden, about 2–3 minutes per side. Drain briefly on a rack over a sheet pan to preserve crispness. Frying gives a deeper brown and crunch but requires more oil and attention.
More Zucchini Recipes You’ll Love
Zucchini is extremely versatile. Here are a few other ways to enjoy it (also works with yellow summer squash):
- Classic zucchini fritters with lemon and basil
- Pasta in a creamy zucchini sauce
- Zucchini bruschetta with lemon
- Ciambotta, an Italian summer vegetable stew
- Roasted zucchini with mint and vinegar (Neapolitan-style)
- Stuffed zucchini (vegan)
- Summer zucchini soup with broken spaghetti and chickpeas
- Spaghetti with sautéed zucchini, arugula, and spicy Calabrese nduja
- Roasted caponata with eggplant, zucchini, and peppers
Recipe Substitutions and Variations
Easy ways to adapt this recipe:
- Gluten-free: Use gluten-free breadcrumbs and a suitable flour alternative.
- Dairy-free: Omit the cheese or replace with about 1/4 cup nutritional yeast for a savory note.
- Different shapes: Make fries, spears, chips, or sticks—adjust cooking time according to thickness.
Serving Suggestions
These crispy baked slices can be enjoyed many ways. They’re similar to eggplant or chicken cutlets and fit into many dishes:
- Layer into a baking dish with tomato-basil sauce and mozzarella, ricotta, and parmesan for zucchini parmigiana.
- Add to an antipasto platter alongside cured meats, cheeses, olives, and marinated vegetables.
- Make a vegetarian sandwich with ricotta, pesto, and roasted tomatoes on crusty bread.
- Serve with an insalata caprese or top with a simple arugula salad dressed with lemon and olive oil.
- Use as a side to larger entrée salads such as Greek, Caesar, or Cobb.
Top Tips for Baked Panko Crusted Zucchini
- Slice pieces to even thickness for uniform cooking.
- Do not salt raw zucchini before breading; salt after baking.
- Use a wide, shallow vessel for dredging to make breading easier.
- Shake off excess flour after dredging to avoid a dry layer on the egg.
- Press the panko onto each slice so it adheres well.
- Place the oven rack low and roast at high heat for the best browning and crisping.
- Spray parchment and the tops of the cutlets with oil to aid browning.
- Make extra—leftovers refrigerate up to 5 days or freeze up to 3 months. Reheat in a 375°F oven for 10–12 minutes to restore crispness; avoid microwaving.
If you try this recipe, please leave a comment to share how it went—feedback is always welcome.
Crispy Baked Panko Crusted Zucchini and Summer Squash
Pin
Equipment
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Parchment paper
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Sheet pan
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Spray bottle for oil (optional)
Ingredients
- 2 pounds zucchini and/or yellow summer squash
- 6 large eggs
- ¼ cup grated pecorino or parmesan
- ¼ cup chopped basil or flat-leaf parsley
- 1½ cups all-purpose flour
- 4 cups seasoned breadcrumbs
- Oil, for spraying
- Salt, for finishing (optional)
For the Seasoned Panko Breadcrumbs:
- 3 cups plain panko breadcrumbs
- 1 cup grated Pecorino Romano or parmesan
- 1 Tbsp dried basil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp ground black pepper
Instructions
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Make the seasoned panko by combining panko, grated cheese, dried basil, garlic powder, onion powder, oregano, and black pepper in a large bowl. These can be made ahead and refrigerated.
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Prep the squash: trim ends, halve lengthwise, and cut into 1/4–1/3″ planks. Do not salt the raw slices before breading.
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Whisk eggs with ¼ cup grated cheese and chopped basil or parsley; set aside.
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Place a rack in the lower third of the oven and preheat to 400°F (convection if available).
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Set up dredging stations: flour, egg mixture, seasoned panko, and a tray for finished pieces.
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Coat each slice in flour (shake off excess), dip in the egg, then press into panko to fully cover. Place on the empty sheet pan.
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Line a rimmed sheet pan with parchment and oil it lightly. Arrange the breaded slices in a single layer and spray the tops with oil.
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Bake 15 minutes, flip, then bake another 10 minutes until the cutlets are lightly browned and tender. Finish under the broiler briefly if you desire more browning—watch closely.
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Lightly sprinkle with salt if desired and serve warm. Buon appetito!
Notes
- If sliced pieces sit and release moisture, pat them dry before dredging. Do not salt before breading.
- Both zucchini and summer squash have thin skins; peeling is unnecessary.
- Ingredient amounts are approximate and will vary with slice thickness—thinner slices require more coating and cook faster.
- Add a pinch of cayenne to the egg for heat, if desired.
- Use a neutral or high smoke-point oil for spraying; extra-virgin olive oil may smoke at high oven temperatures.
- Store leftovers airtight in the refrigerator up to 5 days or freeze up to 3 months. Reheat in a 375°F oven for 10–12 minutes to restore crispness; avoid microwaving.
- To fry instead of bake: heat oil in a skillet and fry in batches 2–3 minutes per side until golden. Drain briefly on a rack to keep crispiness.