Okay, I have to talk about this one because it might be my favorite zucchini recipe yet. If you loved my original ground chicken cutlet, this is its very summery, very delicious cousin. You still get that shatteringly crisp panko crust and juicy, Parmesan-packed center—only this time, there are three whole zucchini mixed right in.
And yes, it is one giant cutlet. I bake the whole thing on a sheet pan instead of frying individual pieces, which is honestly part of the fun. Cut it into crispy strips for the kids, or slice big pieces for the adults and pile the lemony shaved zucchini salad right on top. It looks a little dramatic when it hits the table, but it is absolutely weeknight-friendly.
Why I keep making this zucchini chicken cutlet
- Crispy without frying: Panko and avocado oil spray create a deeply golden crust in a hot convection oven.
- High-protein and veggie-packed: One pound of ground chicken or ground turkey breast meets three medium zucchini.
- Family-friendly: Serve crispy strips with dip for the kids and salad-topped portions for the adults.
- It is genuinely fun: One giant golden cutlet coming out of the oven is so much more exciting than a tray of individual pieces—and cleanup stays easy.
Ingredient notes
Ground chicken or ground turkey breast: Either works beautifully. Ground chicken stays a touch juicier, while turkey breast is a leaner option.
Zucchini: Use three medium zucchini or two large. The key is wringing the grated zucchini extremely dry in cheesecloth before it goes into the bowl.
Parmesan: Finely grated Parmesan adds salty, savory depth inside the cutlet. Grate more over the hot crust as soon as it comes out of the oven.
Lemon zest and balsamic vinegar of Modena: These small additions make a big difference. Lemon keeps the mixture bright, while balsamic adds subtle savory-sweet depth.
Panko and avocado oil spray: Together, they give the baked cutlet its light, craggy crunch.
The step you cannot skip: wring the zucchini extremely dry
This is the one place where I need you to trust me: squeeze the zucchini more than you think you need to. Zucchini holds so much water, and any moisture left behind can make the mixture difficult to handle and the crust less crisp. I pile the grated zucchini into cheesecloth, then twist and squeeze repeatedly until barely anything comes out. Your hands may get a workout, but it is worth it.
How to make a crispy baked zucchini chicken cutlet
Preheat the oven to 450°F convection. Combine the very well-drained zucchini with the ground chicken or turkey breast, Parmesan, lemon zest, balsamic and seasonings, mixing only until everything comes together.
Because zucchini makes this mixture wetter and tackier than a standard chicken cutlet, flour is absolutely your friend here. Press the mixture into one large, thin cutlet on generously floured parchment. Flour the exposed side anywhere it looks or feels sticky, then brush with egg, press on panko and spray generously with avocado oil.
Place a second sheet of parchment over the cutlet and flip the whole thing. Peel away the parchment slowly, sprinkling more flour directly onto exposed sticky spots as you go. Flour, egg, bread and spray the second side, then transfer the cutlet to a sheet pan.
Bake for 15 minutes, until golden, crisp and cooked through. There is no broiling step. As soon as the cutlet comes out, grate fresh Parmesan generously over the top and finish with flaky sea salt.
My best tips for a really crispy cutlet
- Wring the zucchini out two or three times if needed; it should feel remarkably dry. Just buy the cheese cloth. It’s worth it.
- Use extra flour on both sides wherever the mixture looks wet or tacky.
- During the parchment flip, peel slowly and dust exposed sticky areas with flour as you go.
- Keep the cutlet thin and even so it cooks through and crisps in 15 minutes.
- Use convection for the best all-over browning.
Variations and substitutions
Swap ground turkey breast for ground chicken, or use a mix of the two. For heat, add red pepper flakes or a spoonful of Calabrian chili paste. For a gluten-free version, use a gluten-free all-purpose flour blend and gluten-free panko.
What to serve with it
Please do not skip the shaved zucchini, shallot and Parmesan salad if you are serving this to adults. It is cool, lemony and crisp against the hot cutlet, and the contrast is so good. You could also add a simple arugula salad, chopped cucumber salad, roasted potatoes or marinara for dipping. If you still have zucchini to use up, try these Chicken Caprese Zoodles with Avocado Spinach Pesto.
Storage and reheating
Store leftover cutlet in an airtight container in the refrigerator for up to three days. Reheat it in a 375°F oven or air fryer for 5 to 7 minutes so the crust crisps again. Dress the shaved zucchini salad right before serving; it is best when freshly tossed.
Frequently asked questions
Can I make this with ground turkey?
Yes. Ground turkey breast works perfectly and makes the cutlet a little leaner. Ground chicken will be slightly juicier.
Why is my cutlet mixture wet?
The zucchini probably needs more squeezing. Wring it extremely dry before mixing, then use extra flour anywhere the surface remains sticky. This mixture is naturally tackier than a plain ground chicken cutlet.
Can I freeze it?
Yes. Freeze the cooked, cooled cutlet in a single layer, then reheat from frozen in a hot oven or air fryer until crisp and heated through.
Giant Zucchini Parmesan Chicken Cutlet Recipe
Giant Zucchini Parmesan Chicken Cutlet
Ingredients
- For the Cutlet
- 1 lb ground chicken or ground turkey breast
- 3 medium zucchini or 2 large zucchini
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp freshly cracked black pepper
- Zest of 1 lemon
- 1/2 cup finely grated Parmesan
- 1 tsp balsamic vinegar of Modena
- For Breading
- All-purpose flour as needed
- 2 large eggs whisked
- Panko breadcrumbs as needed
- Avocado oil spray
- For Finishing
- Freshly grated Parmesan to taste
- Flaky sea salt to taste
- For the Cutlet
- 1 lb ground chicken or ground turkey breast
- 3 medium zucchini or 2 large zucchini
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp freshly cracked black pepper
- Zest of 1 lemon
- 1/2 cup finely grated Parmesan
- 1 tsp balsamic vinegar of Modena
- For Breading
- All-purpose flour as needed
- 2 large eggs whisked
- Panko breadcrumbs as needed
- Avocado oil spray
- For Finishing
- Freshly grated Parmesan to taste
- Flaky sea salt to taste
Directions
- Preheat the oven to 450°F convection.
- Grate the zucchini using the large holes of a box grater or a spiral grater.
- Transfer the grated zucchini to cheesecloth and wring it out extremely well, twisting and squeezing repeatedly to remove as much liquid as possible. This step is essential—the zucchini needs to be very dry for the cutlet to get crispy.
- In a large bowl, combine the ground chicken or ground turkey breast, wrung-out zucchini, kosher salt, garlic powder, onion powder, dried oregano, black pepper, lemon zest, Parmesan and balsamic vinegar of Modena. Mix until just combined.
- Place a large sheet of parchment paper on your work surface and generously sprinkle it with flour.
- Add the chicken-zucchini mixture and press it into a very thin, large cutlet, similar in thickness to a pounded chicken breast. Because of the zucchini, the mixture may be wetter and tackier than a standard cutlet, so use additional flour as needed.
- Generously dust the exposed surface with flour, adding more anywhere the mixture looks or feels wet or sticky.
- Brush the surface with whisked egg, completely cover with panko breadcrumbs, gently press them in and spray generously with avocado oil.
- Place another large sheet of parchment over the top and carefully flip the entire cutlet.
- Slowly peel away the parchment from the unbreaded side. If the chicken sticks, sprinkle a little more flour directly over the exposed chicken as you peel. Continue slowly until the parchment releases.
- Dust the second side with additional flour as needed. You may need more flour than usual because of the zucchini. Brush with egg, completely coat with panko, gently press the breadcrumbs in and spray generously with avocado oil.
- Carefully transfer the cutlet to a large sheet pan.
- Bake at 450°F convection for 15 minutes, until golden, crispy and cooked through.
- Remove from the oven and immediately grate fresh Parmesan generously over the hot cutlet. Finish with flaky sea salt. Do not broil.
- Let rest for a couple of minutes before slicing.
Shaved Zucchini, Shallot & Parmesan Salad Recipe
Shaved Zucchini, Shallot & Parmesan Salad
Ingredients
- 2 small zucchini
- 1/2 small shallot very thinly sliced
- Juice of 1 lemon
- Zest of 1/2 lemon
- 1 tbsp extra-virgin olive oil
- Flaky sea salt to taste
- Freshly cracked black pepper to taste
- 1/3 cup shaved or freshly grated Parmesan
- 1/4 cup thinly sliced fresh basil
Directions
- Use a vegetable peeler, mandoline or spiral grater to shave the zucchini into very thin ribbons.
- Add the zucchini and very thinly sliced shallot directly to a bowl.
- Add the lemon juice, lemon zest and olive oil. Season with flaky sea salt and plenty of freshly cracked black pepper.
- Toss gently just before serving.
- Add the Parmesan and basil and toss once more.
- Pile the salad over the hot crispy zucchini chicken cutlet and finish with extra Parmesan and black pepper, if desired.
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