Sourdough Parmesan Zucchini Crisps, Easy Baked Recipe

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This simple recipe only uses 3 main ingredients and makes the best zucchini side dish… Sourdough Parmesan Zucchini!

Sourdough Parmesan Zucchini Crisps

These Sourdough Parmesan Zucchini Crisps are the perfect choice. The tangy sourdough starter adds a unique flavor, while the parmesan cheese provides a satisfying crispy crust!

Stuffed jalapenos are great but they can be too spicy, and aren’t very kid friendly… If you’re looking for a delicious appetizer without the spice, this fried zucchini recipe is for you!

Why You’ll Love Sourdough Parmesan Zucchini

These zucchini crisps combine tangy, savory, and sweet elements for an wonderful snack or appetizer, or veggie loaded side!

Tangy sourdough starter adds depth of flavor and helps more parmesan cheese stick to the zucchini… Parmesan cheese adds great flavor and a flaky, crispy texture to every delicious bite!

Sourdough Parmesan Zucchini Ingredients zucchini, sourdough starter, grated parmesan cheese and ground black pepper

Simple Ingredients

  • 1 large zucchini, sliced into 1/8 inch to 1/4-inch thick rounds.
  • 1 cup sourdough starter
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • Parchment paper

Step-By-Step Instructions

Preheat Your Oven to 400 degrees F.

Prepare the zucchini: Wash and slice the zucchini into 1/4-inch rounds, and discard the end pieces.

Mix the sourdough starter: In a small bowl, whisk the sourdough starter. If its thick add a tablespoon of water.

Combine the parmesan and pepper: In a separate bowl, combine the grated Parmesan cheese and ground black pepper. I don’t add salt because the parmesan cheese is salty;)

dredging zucchini into sourdough starter, then into the parmesan cheese black pepper mixture, and putting them on parchment lined baking sheet

Dredge the zucchini: Dip each zucchini round into the sourdough starter on both sides, then coat in the Parmesan mixture.

Bake: Place the dredged zucchini rounds on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy.

use a spatula to remove hot sourdough zucchini from baking sheet to a plate, allow to cool slightly

Serve: Let cool slightly before serving. Enjoy as a snack, appetizer, or side dish.

Tips:

  • You can add a 1/2 teaspoon of garlic powder, or paprika for a bolder flavor.
  • Serve with your favorite dipping sauce, like aioli or marinara sauce.

Storage & Reheating

Storage

Store any leftover parmesan zucchini crisps in an airtight container in the fridge for up to 3 days.

Reheating

You can reheat leftovers for a quick and easy snack. The best way to reheat them is in a preheated oven.

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the crisps in a single layer on a baking sheet.
  3. Bake for 5-7 minutes, or until heated through and crispy.
sourdough parmesan zucchini crisps

Recipe Card

If you use this recipe, I’d really appreciate a star rating, or review in the comments below… Thank YOU!

use a spatula to remove hot sourdough zucchini from baking sheet to a plate, allow to cool slightly

Sourdough Parmesan Zucchini Crisps

Sourdough Parmesan Zucchini crisps are an easy recipe for a delicious and guilt free appetizer, snack or side dish!
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Course: From Scratch Recipes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10
Calories: 90kcal
Author: Juliea Huffaker

Ingredients

  • 1 large zucchini sliced into 1/8 inch to 1/4-inch thick rounds.
  • 1 cup sourdough starter
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • Parchment paper

Instructions

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • Prepare the zucchini: Slice the zucchini into 1/8th inch to 1/4-inch rounds.
  • Mix the sourdough starter: In a small bowl, whisk the sourdough starter, add a tablespoon of water if it's thick.
  • Combine the parmesan and pepper: In a separate bowl, combine the grated Parmesan cheese and ground black pepper.
  • Dredge the zucchini: Dip each zucchini round into the sourdough starter, then coat in the Parmesan mixture.
  • Bake: Place the dredged zucchini rounds on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, until golden brown and crispy.
  • Serve: Let cool slightly before serving. Serve with your favorite dipping sauce, like aioli or marinara sauce

Notes

  • For a crispier texture, try squeezing excess moisture from the zucchini slices before dredging.
  • Experiment with different herbs and spices to add more flavor, like 1/2 tsp garlic powder or paprika!
  • Make ahead: Prepare a larger batch and store the crisps in an airtight container for up to 3 days.
  • Gluten-free option: If you're following a gluten-free diet, use gluten-free sourdough starter.
  • Vegan option: To make this recipe vegan, use a vegan Parmesan cheese alternative.
  • Air fryer: For a faster cooking time, you can cook the crisps in an air fryer at 400°F (200°C) for about 10-12 minutes.
  • Nutrition

    Serving: 1g | Calories: 90kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 182mg | Fiber: 1g | Sugar: 1g

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