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Sheet Pan Crispy Parmesan Zucchini Bars: Easy 30-Min Recipe

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These crispy Parmesan zucchini bars are baked on a sheet pan for a quick, easy, and delicious side dish or snack. Made with simple ingredients, they come together in under 30 minutes and are perfect for using up summer zucchini.

Ingredients

Scale
  • 2 medium zucchini (about 3 cups shredded)
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil spray (for the pan)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper or a silicone baking mat and lightly spray with olive oil.
  2. Wash the zucchini, trim the ends, and shred using a box grater or food processor with a shredding disc. You should have about 3 cups of shredded zucchini.
  3. Transfer the shredded zucchini to a clean kitchen towel or cheesecloth. Gather the corners and twist tightly over the sink to squeeze out as much liquid as possible. Continue squeezing until the zucchini feels dry to the touch.
  4. In a large mixing bowl, whisk together the panko breadcrumbs, freshly grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper until evenly combined.
  5. Add the squeezed-dry zucchini and beaten eggs to the bowl with the dry ingredients. Mix with a fork or your hands until fully incorporated. The mixture should be thick and slightly sticky.
  6. Transfer the mixture to the prepared sheet pan. Using a spatula or your hands, press it into an even layer about 1/4 to 1/2 inch thick, spreading all the way to the edges.
  7. Bake for 18-22 minutes, or until the edges are deep golden brown and the top is crispy to the touch. The center should be set and slightly firm.
  8. Remove from the oven and let cool on a wire rack for 5 minutes. Use a sharp knife or pizza cutter to slice into squares or rectangles (about 12 bars).
  9. Serve warm. These bars are best enjoyed fresh from the oven.

Notes

The most important step is squeezing out the moisture from the shredded zucchini—this ensures crispy bars. Use freshly grated Parmesan for best melting and flavor. Let the bars rest for 5 minutes before cutting to help them hold their shape. For gluten-free, use gluten-free panko or almond flour. For dairy-free, use dairy-free Parmesan or nutritional yeast.

Nutrition

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

Find it online: https://sparklechew.com/sheet-pan-crispy-parmesan-zucchini-bars-easy-30-min-recipe/