Go Back
Delicious Panko-Crisp Zucchini Parmesan Sliders photo
Print Recipe Save it for later

Panko-Crisp Zucchini Parmesan Sliders

These Panko-Crisp Zucchini Parmesan Sliders are crispy, cheesy, and bursting with fresh flavor—perfect for a fun appetizer or light meal!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American, Italian
Keyword: Cheesy, Crispy, Easy, Quick, Vegetarian, Zucchini
Servings: 4 servings

Ingredients

  • 2 medium zucchinis sliced into 1/4-inch rounds
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herbs
  • 1/2 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • turkey bacon cooked and crumbled (optional)
  • fresh basil leaves for garnish

Instructions

Prepare the Zucchini Slices

  • Wash zucchinis thoroughly and slice into 1/4 inch rounds. Lay slices on paper towels, sprinkle with salt, and let sit for 10 minutes. Pat dry with paper towels.

Set Up Your Breading Station

  • Prepare three shallow bowls: first with all-purpose flour seasoned with salt and pepper; second with beaten eggs; third with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, dried Italian herbs, salt, and pepper.

Bread the Zucchini

  • Coat each zucchini slice first in flour, then dip into beaten eggs, and finally press into the panko breadcrumb mixture. Place breaded slices on a baking sheet.

Cook the Zucchini

  • For pan-frying: heat olive oil in a large skillet over medium heat. Cook zucchini slices 2-3 minutes per side until golden and crispy. Drain on paper towels.
  • For baking: preheat oven to 425°F (220°C). Arrange breaded slices on parchment-lined baking sheet, brush or spray with olive oil. Bake 20-25 minutes, flipping halfway, until golden and crisp.

Assemble the Sliders

  • Preheat broiler. Spread a thin layer of marinara sauce on a baking sheet. Layer zucchini slices, spoon a little marinara on each, then sprinkle with shredded mozzarella and optional turkey bacon. Broil 2-3 minutes until cheese melts and bubbles.

Garnish and Serve

  • Remove sliders from oven, garnish with fresh basil leaves, and serve warm.

Equipment

  • Large Skillet
  • Three Shallow Bowls
  • Baking Sheet
  • Paper Towels
  • Oven Broiler
  • Parchment Paper

Notes

  • Make sure to dry zucchini slices well before breading to avoid soggy coating.
  • For a healthier option, bake instead of pan-frying, but pan-frying yields crispier results.
  • Leftover sliders store well in the fridge for 3 days; reheat in oven to retain crispiness.
  • Try substituting mozzarella for vegan cheese or swapping turkey bacon for cooked chicken sausage for variety.
  • Prepare breaded zucchini slices ahead and refrigerate or freeze to save time on serving day.