This simple recipe only uses 3 main ingredients and makes the best zucchini side dish, or appetizer.. Sourdough Parmesan Zucchini!
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 parmesan baked 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!
Key Ingredients
A large zucchini – You need what most people would consider an overgrown zucchini for this recipe so it has nice big rounds when you slice it!!
Sourdough starter – This acts as a binder to the parmesan and pepper, holding it to the outside t=of the zucchini rounds!
Grated Parmesan cheese – You can use fresh grated or the kraft “grated parmesan cheese that looks more like powder… Both work well here. 😉
Black pepper – Black pepper balances out the saltiness of the parmesan cheese… I like using the fresh ground for most flavor!
Parchment paper – This isn’t an “ingredient” but it’s key to prevent the parmesan crusts from sticking to your baking sheet. 😉
My Tips & Tricks for Sourdough Parmesan Zucchini Crisps
Oven Heat is Key: I have found that a fully preheated oven is a must. Preheating your oven to 400°F is crucial for getting those zucchini crisps perfectly golden brown and crispy. A consistent high heat ensures they cook evenly and don’t end up soggy.
Zucchini Prep: I always slice the zucchini into 1/4-inch rounds. This thickness strikes the perfect balance between crispiness and a little bit of chew.
Sourdough Starter Consistency: If your sourdough starter is a bit thick, don’t be afraid to add a tablespoon of water to thin it out. You want it to be easily spreadable so it coats the zucchini evenly. A smooth starter makes coating the zucchini much easier.
Parmesan Power: I love using a good quality grated Parmesan cheese for these crisps. The saltiness of the Parmesan means you don’t need to add any extra salt. I also add a generous amount of fresh ground black pepper for a little kick!
Dredging Technique: Dipping each zucchini round into the sourdough starter on both sides ensures they’re evenly coated. Then, I give them a good coating in the Parmesan mixture. This is how you get that crispy, cheesy crust.
Baking to Perfection: Place the dredged zucchini rounds on a parchment-lined baking sheet. Parchment paper is essential for preventing sticking and easy cleanup. Bake them for 15-20 minutes, or until they’re golden brown and crispy. Keep an eye on them, as they can burn quickly. I have learned to watch them closely the last few minutes of baking.
Flavor Boosts and Dipping Delights: For a bolder flavor, I sometimes add a 1/2 teaspoon of garlic powder or paprika to the Parmesan mixture. And don’t forget the dipping sauce! Aioli or marinara sauce are my favorites.
Cooling Time: Letting them cool slightly before serving allows them to crisp up further…. And to avoid burning your mouth. 😉
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.
- Preheat your oven to 350°F (175°C).
- Arrange the crisps in a single layer on a baking sheet.
- Bake for 5-7 minutes, or until heated through and crispy.
Recipe Card
If you use this recipe, I’d really appreciate a star rating, or review in the comments below… Thank YOU!
Sourdough Parmesan Zucchini Crisps
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
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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