There’s a certain joy that comes with the warm, sunny days of summer, especially when it means an abundance of fresh, vibrant produce to incorporate into our meals. One of my favorite discoveries this season has been the art of making Baked Panko Crusted Zucchini and Summer Squash. The first time I pulled a golden tray from the oven, the crispy exterior gave way to tender, flavorful vegetables that practically sang with freshness.
What makes this dish truly a winner is not just the delightful crunch, but the ease with which it fits into any occasion—whether serving as a delightful appetizer, a side dish that steals the show, or a standout vegetarian entrée. And with a focus on mess-free baking, you can enjoy all this deliciousness without the fuss of frying. So, let’s celebrate summer with a recipe that’s as simple to prepare as it is satisfying to eat!
Why is Crispy Baked Panko Crusted Zucchini and Summer Squash a Must-Try?
Freshness at its finest: Embrace the vibrant flavors of summer with crispy zucchini and squash, showcasing seasonal produce beautifully.
Mess-free baking: Skip the oil splatters with this easy-to-make baked version—perfect for busy weeknights!
Crowd-pleaser: Whether at a family gathering or a casual dinner, this dish will have everyone asking for seconds.
Versatile recipe: Enjoy it as an appetizer, side dish, or vegetarian entrée, making it suitable for any occasion.
Customizable flavors: Experiment with herbs and spices to create your unique twist—don’t hesitate to get creative!
Crispy Baked Panko Crusted Zucchini and Summer Squash Ingredients
• Here’s what you’ll need to create this delicious dish!
For the Veggies
• Zucchini and/or Yellow Summer Squash – Fresh, high-quality vegetables are key for the best flavor and texture.
For the Egg Mixture
• Eggs – These bind the breadcrumbs to the zucchini, ensuring that every bite is packed with flavor.
• Pecorino or Parmesan Cheese – This adds richness; feel free to swap for a non-dairy cheese if needed.
• Fresh Basil or Flat-Leaf Parsley – Enhances the dish’s freshness; substitute with thyme or oregano for a different flavor.
For the Breading
• All-Purpose Flour – Helps the breadcrumbs stick and absorbs moisture; almond flour is a great gluten-free option.
• Plain Panko Breadcrumbs – For that signature light and crispy coating; choose gluten-free panko if desired.
For Seasoning
• Garlic Powder – Adds a flavorful punch; adjust depending on your taste preferences.
• Onion Powder – Complements the zucchini perfectly; feel free to add more if you love that onion flavor.
• Dried Basil and Dried Oregano – Boost flavors in the breadcrumb mixture; adjust quantities based on your palate.
• Ground Black Pepper – Adds a subtle warmth; freshly ground offers the best taste.
For Spraying
• Oil (for spraying) – Necessary for browning; olive oil works beautifully, but avocado oil is another great choice.
Dive into creating these Crispy Baked Panko Crusted Zucchini and Summer Squash, and don’t forget to have fun customizing it to your liking!
How to Make Crispy Baked Panko Crusted Zucchini and Summer Squash
- Prep Breadcrumb Mixture: In a mixing bowl, combine the plain panko breadcrumbs, grated Pecorino or Parmesan cheese, and your chosen seasonings—garlic powder, onion powder, dried basil, and dried oregano. Give it a good stir and set aside.
- Prepare Zucchini: Slice your zucchini and/or yellow summer squash into planks about 1/3-1/4 inch thick. Resist the urge to salt them just yet, as this will help maintain their firmness during cooking.
- Make Egg Mixture: In a separate bowl, whisk together the eggs, additional cheese, and fresh herbs until well combined. This will create a delicious binding agent for your breadcrumbs.
- Set Up Breading Station: Prepare three shallow bowls to streamline the breading process: one for flour, one for the egg mixture, and the final one for the breadcrumb mixture.
- Bread Zucchini: Take a zucchini plank, dredge it in flour (coating both sides), dip it into the egg mixture, and finally coat it with the seasoned panko breadcrumbs. Place the breaded zucchini on a prepared baking sheet.
- Bake: Preheat your oven to 400°F (200°C), and then pop the baking sheet in. Bake for 15 minutes, flip over the zucchini, and continue baking for an additional 10 minutes—until you see a beautiful golden-brown, crispy exterior.
- Final Touches: For that extra crunch, broil for 1-2 minutes at the end—watch closely to prevent burning! Sprinkle lightly with salt before serving to enhance the flavor.
Optional: Serve with a side of warm marinara or tzatziki for a delightful dipping experience.
Exact quantities are listed in the recipe card below.
What to Serve with Crispy Baked Panko Crusted Zucchini and Summer Squash?
Elevate your meal experience with delightful sides and pairings that complement this crunchy dish perfectly.
- Marinara Sauce: The classic pairing enhances the zucchini’s flavors, adding a rich and tangy touch to each bite.
- Tzatziki Dip: A refreshing yogurt-based dip with cucumber and garlic brings a cooling contrast to the crispy exterior.
- Quinoa Salad: A nutrient-packed side, its nutty flavors and textures balance beautifully with the crispy veggies. Toss in fresh herbs for a summer vibe.
- Roasted Cherry Tomatoes: Juicy roasted tomatoes burst with sweetness, enhancing the dish’s overall flavor while providing a delightful texture contrast.
- Simple Green Salad: Crisp greens dressed with lemon vinaigrette add a refreshing element that brightens the meal and complements the zucchini’s rich textures.
- Chilled White Wine: A glass of Sauvignon Blanc or Pinot Grigio pairs wonderfully, the acidity cutting through the richness, making each bite more enjoyable.
- Garlic Bread: Crunchy, buttery slices offer a luscious crunch with garlicky notes that play well against the crispy goodness of the zucchini dish.
- Fruit Sorbet: Light and refreshing, a scoop of fruit sorbet serves as a delightful dessert, cleansing the palate after savoring the vegetable bounty.
- Mediterranean Orzo: This pasta salad complements the dish’s flavors with harmonious herbs and tangy feta, providing a delicious addition to your summer table.
- Stuffed Bell Peppers: Featuring a hearty mix of grains and spices, these peppers create a satisfying meal when served alongside the crispy panko crusted zucchini.
Make Ahead Options
These Crispy Baked Panko Crusted Zucchini and Summer Squash are perfect for meal prep enthusiasts! You can slice the zucchini and squash up to 24 hours in advance, storing them in an airtight container to maintain freshness. The breadcrumb mixture can also be prepared ahead and kept in the fridge for up to 3 days; just remember to seal it tightly to preserve its crunch. When you’re ready to cook, simply follow the breading and baking steps as usual. This way, you can enjoy a delicious, homemade dish with minimal effort on busy weeknights, making dinner stress-free yet satisfying!
Expert Tips for Crispy Baked Panko Crusted Zucchini and Summer Squash
- Zucchini Choice: Select firm, fresh zucchini and summer squash to ensure optimal texture and flavor in your crispy baked panko crusted zucchini and summer squash.
- Bread Thoroughly: Make sure to coat each zucchini plank completely in flour, egg, and then panko to achieve that satisfying crunch.
- Parchment Paper: Bake on parchment-lined sheets for easy clean-up and to prevent sticking, ensuring that every piece cooks evenly.
- Oil Spray: Don’t skimp on the oil spray before baking; it’s essential for achieving that golden-brown, crispy crust everyone will love.
- Flipping Technique: When turning the zucchini halfway through baking, use a spatula carefully to avoid breaking the delicate coating.
- No Salting Early: Avoid salting the zucchini before cooking to prevent excess moisture, ensuring a perfect crispy finish instead of a mushy texture.
Crispy Baked Panko Crusted Zucchini and Summer Squash Variations
Get ready to explore delightful twists that will elevate your dish to the next level of deliciousness!
- Different Veggies: Swap in eggplant or bell peppers for a fun twist that adds a new layer of flavor. Each vegetable gives a unique taste that complements the crispy coating.
- Gluten-Free: Use gluten-free breadcrumbs and substitute all-purpose flour with almond flour for a gluten-free delight without compromising on crunch.
- Spicy Kick: Mix in a teaspoon of cayenne pepper to the egg mixture for a tantalizing heat that will make your taste buds dance! It brings just the right amount of heat to jazz things up.
- Herb Variations: Experiment with different fresh herbs like thyme, oregano, or even chili flakes for a unique flavor profile each time you make it. Changing herbs can really personalize your dish!
- Zesty Boost: Add some grated lemon zest to the breadcrumb mixture for a brightness that beautifully enhances the flavor of your zucchini and squash. It’s like a summer breeze in every bite.
- Cheese Alternatives: Try using nutritional yeast or a vegan cheese alternative if you’re aiming for a dairy-free version while still packing in flavor. The cheese swap doesn’t have to compromise taste!
- Creamy Dipping Sauces: Serve with a variety of dips like spicy sriracha mayo or tangy yogurt dip to take your tasting experience to a whole new level. Dips can completely transform the enjoyment of your crunchy veggies!
- Crispy Topping: For an extra crunch, sprinkle crushed nuts or seeds on top of the breadcrumb mixture before baking. This adds a delightful nutty flavor and texture that pairs perfectly with the zucchini.
How to Store and Freeze Crispy Baked Panko Crusted Zucchini and Summer Squash
Fridge: Store leftover crispy baked panko crusted zucchini and summer squash in an airtight container for up to 5 days.
Freezer: Freeze your breaded zucchini slices in a single layer on a baking sheet for about 2 hours, then transfer to a freezer bag or container for up to 3 months.
Reheating: For the best texture, reheat in the oven at 375°F (190°C) for 10-15 minutes, ensuring they regain their crispiness.
Room Temperature: If serving fresh, it’s best to enjoy them warm; however, they can sit at room temperature for up to 2 hours before needing to be refrigerated.
Crispy Baked Panko Crusted Zucchini and Summer Squash Recipe FAQs
What’s the best way to select zucchini and summer squash?
Absolutely! Look for firm, glossy zucchini and summer squash without any dark spots or soft areas. Fresh vegetables not only taste better but also yield a satisfying crunch in your dish. Choose medium-sized zucchini, as larger ones can be watery and less flavorful.
How should I store leftover crispy baked panko crusted zucchini and summer squash?
After enjoying your delicious dish, you can keep any leftovers in an airtight container in the refrigerator for up to 5 days. I often place a paper towel in the container to absorb any moisture, helping to maintain that delightful crispiness.
Can I freeze crispy baked panko crusted zucchini and summer squash?
Yes! To freeze, first freeze the breaded zucchini slices in a single layer on a baking sheet for about 2 hours until solid. Then, transfer them to a freezer bag or airtight container. They’ll keep well for up to 3 months. When you’re ready to enjoy them, reheat in the oven at 375°F (190°C) for 10-15 minutes to restore their crispiness.
What should I do if my zucchini becomes soggy during baking?
If your zucchini turns out soggy, there are a few things to consider for next time. Make sure not to salt the zucchini before cooking, as this draws out excess moisture. Additionally, ensure each piece is thoroughly coated in breadcrumbs; this layer helps seal in moisture. If it’s still an issue, baking at a higher temperature and broiling for a minute at the end can help achieve that crunchy exterior.
Are there any dietary considerations for this recipe?
Definitely! If you’re preparing this dish for someone with dietary restrictions, you can easily swap the cheese for a non-dairy option or omit it entirely for a vegan version. Additionally, for gluten-free needs, substitute the all-purpose flour and panko with almond flour and gluten-free breadcrumbs. Always double-check ingredient labels to avoid allergens, especially if you’re serving pets or guests with allergies.
How long can I leave crispy baked zucchini at room temperature?
While it’s best enjoyed warm right out of the oven, crispy baked panko crusted zucchini can safely sit at room temperature for up to 2 hours. If it’s a warm day or you’re hosting a gathering, try to keep them on ice for the best flavors and textures.
Crispy Baked Panko Crusted Zucchini and Summer Squash Bliss
Ingredients
Equipment
Method
- Prep Breadcrumb Mixture: In a mixing bowl, combine the plain panko breadcrumbs, grated Pecorino or Parmesan cheese, and your chosen seasonings—garlic powder, onion powder, dried basil, and dried oregano. Give it a good stir and set aside.
- Prepare Zucchini: Slice your zucchini and/or yellow summer squash into planks about 1/3-1/4 inch thick. Resist salting them just yet.
- Make Egg Mixture: In a separate bowl, whisk together the eggs, additional cheese, and fresh herbs until well combined.
- Set Up Breading Station: Prepare three shallow bowls with flour, egg mixture, and breadcrumb mixture.
- Bread Zucchini: Dredge each zucchini plank in flour, dip into the egg mixture, and finally coat with the seasoned panko breadcrumbs.
- Bake: Preheat your oven to 400°F (200°C). Bake for 15 minutes, flip over the zucchini, and continue baking for an additional 10 minutes.
- Final Touches: Broil for 1-2 minutes at the end, sprinkle lightly with salt before serving.
