Ruby Tuesday Zucchini Recipe: Copycat Crispy Parmesan Coins

These crispy parmesan zucchini coins deliver the exact texture and flavor you remember from Ruby Tuesday. The secret is a simple breading technique that creates a golden, crispy exterior while keeping the zucchini tender inside.

I’ve tested multiple methods to perfect this copycat version, and the key is dredging the slices in flour, egg, and seasoned breadcrumbs before baking. This ensures every bite has that signature crunch without being greasy.

You’ll end up with zucchini rounds that are perfectly golden and packed with cheesy parmesan flavor. They’re ideal as a side dish or appetizer, and they disappear fast.

Ready in under 30 minutes, this recipe brings restaurant-quality results to your kitchen.

Ingredients for Ruby Tuesday Zucchini

Simple pantry staples plus fresh zucchini bring this restaurant favorite to life at home.

The zucchini needs to be firm and fresh—look for bright green skins without soft spots. Most grocery stores carry it year-round, but summer zucchini from a farmers market is unbeatable. For the breadcrumbs, Progresso or store-brand Italian-style works perfectly. The Parmesan should be freshly grated from a wedge—pre-shredded won’t melt as nicely.

No Italian breadcrumbs? Use panko plus a pinch of Italian seasoning (or one-third the amount of dried herbs). Short on Parmesan? Pecorino Romano adds a sharper kick. For gluten-free, swap the flour for cornstarch and use gluten-free breadcrumbs. The egg wash can be replaced with buttermilk for extra tang, though the texture will differ slightly.

Baked coins keep in the fridge for 3-4 days—reheat in the oven or air fryer to restore crispiness. They don’t freeze well (the breading softens). Best eaten fresh, ideally within 1 hour of baking for that restaurant-quality crunch.

Step-by-Step Instructions for Crispy Parmesan Zucchini Coins

Here’s the method I use to achieve that signature Ruby Tuesday crunch and cheesy flavor at home.

Step 1: Prepare and Slice the Zucchini

Start by washing the 4 whole Medium Zucchini thoroughly and trimming off both ends. I like to pat them dry with a clean kitchen towel—excess moisture will prevent the coating from adhering properly.

Using a sharp knife or mandoline, slice the zucchini into ¼-inch rounds. Consistency in thickness is key here; if some slices are thicker than others, they won’t cook evenly. You should end up with about 40-48 rounds, depending on the size of your zucchini.

Step 2: Set Up the Breading Station

Create a breading assembly line with three shallow dishes. Place the 1 cup All-Purpose Flour in the first dish. In the second, beat the 2 whole Large Eggs with a fork until fully combined. For the third dish, mix the 2 cups Italian Breadcrumbs, 1 cup Parmesan Cheese, 1 tsp Garlic Powder, 1 tsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper.

I always mix the breadcrumb mixture thoroughly to ensure every bite has that balanced flavor. If you’re using the optional 0.5 cup Grated Romano Cheese, add it to the breadcrumb mixture as well for an extra layer of cheesy goodness.

Step 3: Coat the Zucchini Rounds

Dredge each zucchini round in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip back into the dish. Finally, press the round into the breadcrumb mixture, turning to coat both sides completely and pressing gently to help the coating adhere.

Place the breaded rounds on a plate or wire rack. Don’t stack them—this can cause the coating to stick together and come off when you try to cook them. Let them rest for 5-10 minutes to help the coating set.

Step 4: Bake to Golden Perfection

Preheat your oven to 425°F. Lightly grease a baking sheet with the 0.25 cup Olive Oil or use the 1 can Cooking Spray for an easy, even coating. Arrange the breaded zucchini rounds in a single layer, leaving a little space between each piece to ensure even browning.

Bake for 20-25 minutes, flipping halfway through, until the rounds are golden brown and crispy. Keep an eye on them toward the end—overbaking can dry out the zucchini. The coating should be deeply golden and the zucchini tender when pierced with a fork.

Step 5: Serve Immediately While Crispy

Remove the zucchini coins from the oven and let them cool for 2-3 minutes on the baking sheet. They’ll crisp up a bit more as they cool. Transfer to a serving platter and serve immediately while still hot and crispy.

These are best enjoyed fresh from the oven. If you need to keep them warm for a few minutes, place them on a wire rack in a 200°F oven to maintain crispiness. Any leftovers can be reheated in the oven, but they’ll lose some of their original crunch.

Dietary Considerations for These Flavors

Gluten-Free Option

For a gluten-free version, replace the 1 cup all-purpose flour with cornstarch and use gluten-free Italian breadcrumbs. I recommend Aleia’s brand for the best texture. The coating will be just as crispy.

Dairy-Free Adaptation

To make this dairy-free, swap the Parmesan and Romano for nutritional yeast or a vegan parmesan alternative. Use the same 2 cups measurement for even coverage. The flavor will be slightly different but still delicious.

Egg-Free Version

Replace the 2 eggs with a mixture of 2 tbsp ground flaxseed and 6 tbsp water, whisked until gel-like. Let it sit for 5 minutes before using. This works as a great binder for the breading.

Low-Carb Alternative

For a lower-carb option, skip the flour and breadcrumbs entirely. Instead, coat the zucchini slices in 1 cup grated Parmesan mixed with 1 tsp garlic powder and 1 tsp oregano. Bake at 425°F for 15-20 minutes. 💪

Vegan Modification

Combine the dairy-free and egg-free adaptations above for a fully vegan version. The crispy texture remains the same, and the flavor is still rich and satisfying. I’ve served this to vegan friends who loved it.

Allergen Notes

This recipe contains wheat, eggs, and dairy. For nut allergies, ensure all breadcrumbs and flours are processed in nut-free facilities. Always check labels to be safe. 💡

Frequently Asked Questions