Oil-free breaded courgettes in under 20 minutes

Ingredients

• 3 medium (about 500 g)courgettes
• 240 ml (1 cup)breadcrumbs or panko
• 2 largeeggs
• 120 ml (½ cup)plain flour
• 120 ml (½ cup)grated Parmesan
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)paprika (optional)
• to tastesalt and pepper
• to tastecooking oil spray (optional, for a light coating)

Instructions

1. 1

   Wash and slice

   Wash the courgettes thoroughly and cut them into slices about 1 cm thick, or slice them lengthways into flat pieces.

2. 2

   Draw out moisture

   Arrange the slices on kitchen paper and sprinkle with a little salt. Leave for 5 minutes, then pat dry with fresh kitchen paper.

3. 3

   Prepare the coatings

   Set out three shallow dishes. Put the flour with salt and pepper in the first, beat the eggs in the second, and mix the breadcrumbs with the Parmesan, garlic powder and paprika in the third.

4. 4

   Coat the slices

   Dip each slice in flour, then in beaten egg, and finally cover it completely with the breadcrumb mixture. Press the coating gently so it sticks.

5. 5

   Heat and arrange

   Heat the oven to 200°C or the air fryer to 180°C. Put the coated courgettes on a baking tray lined with baking paper and mist lightly with cooking oil spray.

6. 6

   Bake until golden

   Bake for 15–18 minutes in a conventional oven, or 12–15 minutes in an air fryer. Turn the slices halfway through so they brown evenly.

What are breaded courgettes?

Breaded courgettes are slices coated in flour, egg and seasoned crumbs, then cooked until the outside is crisp and the middle is tender. This version uses Parmesan, garlic and optional paprika for a savoury finish, and bakes or air-fries rather than deep-fries.

Courgettes are widely used in Mexican cooking, though this particular breaded preparation is a simple, adaptable way to serve them. The short cooking time and a light coating of oil help the crumb brown while keeping the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The courgettes provide most of the carbohydrates, while the breadcrumbs and flour add more; the eggs and Parmesan contribute protein and fat. Pair a serving with a source of protein and a fresh vegetable side for a more balanced plate.

Get the courgettes ready

Slice evenly: Pieces about 1 cm thick cook at a similar pace. Lengthways slices work too, provided they are a consistent thickness.

Dry well: Salting the slices for 5 minutes draws out some surface moisture. Patting them dry helps the coating cling and reduces the chance of a soggy crumb.

Build a coating that sticks

Flour first: A thin flour layer gives the egg something to grip. Shake off any excess so it does not form a pasty layer.

Press the crumbs: After dipping in egg, cover each piece fully and press gently. Parmesan in the crumb mixture adds savoury flavour and helps the coating turn golden.

Watch the browning

Oven timing: Begin checking at 15 minutes, within the recipe's 15–18-minute range. The coating should look golden and the courgette should be tender when pierced.

Air-fryer timing: Cook at 180°C for 12–15 minutes, turning halfway through. Leave space around the slices so hot air can reach the coating.

Choose your crumbs

Breadcrumbs: Fine crumbs give a more even, compact coating. Use them when you want the Parmesan and seasoning distributed throughout each bite.

Panko: These larger, airy crumbs give a rougher, crisp finish. Press them gently onto the courgette so they stay in place.

Serve while crisp

The coating is at its crunchiest soon after cooking. Serve the slices as a snack or side, alongside a fresh salad, beans or another dish that suits your meal.

A dipping sauce can be served on the side rather than poured over the coating, which helps keep it crisp.

Recipe notes & tips

• Cut the courgettes to a consistent thickness so they cook evenly.
• Pat the slices thoroughly dry after their 5-minute rest.
• Shake off excess flour before dipping each piece in egg.
• Use baking paper to make the tray easier to clean.
• Turn the slices halfway through cooking for more even browning.
• Serve the courgettes promptly for the crispest coating.

Variations

• Use panko: Choose panko for a lighter, more textured crumb.
• Adjust the paprika: Leave it out for a milder coating or include it for extra warmth.
• Add dried herbs: Mix a little dried oregano into the breadcrumb mixture for a herby note.
• Change the cheese: Use another finely grated hard cheese in place of the Parmesan.
• Serve with a dip: Offer a tomato-based or yoghurt-based dip on the side.

Common mistakes to avoid

• Skipping the drying step: Damp slices can loosen the coating; pat them dry after salting.
• Using uneven slices: Thick and thin pieces cook at different rates; aim for about 1 cm throughout.
• Leaving excess flour on: A heavy flour layer can make the coating claggy; shake each slice before dipping.
• Crowding the tray: Overlapping pieces brown less evenly; arrange them in a single layer.
• Forgetting to turn them: One side may stay pale; turn the slices halfway through cooking.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; the coating may soften if reheated in a microwave.

Frequently asked questions