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Crispy Parmesan Zucchini Bars: The Best Easy Summer Side

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These Crispy Parmesan Zucchini Bars are golden, cheesy, and perfectly crunchy on the outside with a tender, savory inside. Made with simple ingredients and a clever salting trick, they’re the ultimate summer side dish that disappears before the main course hits the table.

Ingredients

Scale
  • 3 medium zucchini (about 1.5 pounds total)
  • 1 teaspoon kosher salt (for drawing out moisture)
  • 1 cup (100g) freshly grated Parmesan cheese
  • ½ cup (60g) panko breadcrumbs
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil (for brushing the baking sheet)
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and brush it lightly with olive oil. Set aside.
  2. Using the large holes of a box grater, shred the 3 medium zucchini. You should have about 4 cups of shredded zucchini.
  3. Place the shredded zucchini in a large mixing bowl and sprinkle with 1 teaspoon kosher salt. Toss to distribute evenly. Let sit for 10 minutes until liquid pools at the bottom.
  4. Transfer the salted zucchini to a clean kitchen towel or double layer of cheesecloth. Gather the corners and twist tightly, squeezing over the sink until no more liquid drips out (about ½ cup of liquid).
  5. In the same bowl (wiped dry), combine 1 cup freshly grated Parmesan cheese, ½ cup panko breadcrumbs, 2 minced garlic cloves, 1 teaspoon dried oregano, and ½ teaspoon black pepper. Stir with a fork until evenly distributed.
  6. Add the squeezed zucchini and 2 lightly beaten eggs to the bowl. Mix with a fork or hands until well combined. The mixture should be moist but not wet, holding together when pressed.
  7. Transfer the mixture to the prepared baking sheet. Using your hands or a spatula, press it into an even rectangle about ½ inch thick.
  8. Bake for 20-25 minutes, until the edges are golden brown and the top is set. For extra crispiness, switch to broil for the last 1-2 minutes, watching carefully to avoid burning.
  9. Remove from the oven and let cool on the baking sheet for 5 minutes. Using a sharp knife or pizza cutter, slice into 12-16 bars. Transfer to a serving platter and garnish with fresh parsley if desired.

Notes

Don’t skip the salting step—it’s crucial for crispy bars. Use freshly grated Parmesan for best melting and flavor. Press the mixture firmly on the baking sheet to prevent crumbling. Serve immediately for maximum crunch. Reheat leftovers in a 350°F oven for 5-7 minutes to revive crispiness.

Nutrition

Keywords: zucchini bars, crispy zucchini, Parmesan zucchini, summer side dish, easy zucchini recipe, baked zucchini, vegetarian side dish

Find it online: https://sagestirs.com/crispy-parmesan-zucchini-bars-the-best-easy-summer-side/