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Crispy Baked Parmesan Green Beans
The secret to these crispy baked green beans is swapping a traditional egg wash for tangy Greek yogurt. It acts as a thick binder that helps the savory Parmesan and panko coating cling to every single bean. You'll get a golden crunch without the hassle of deep-frying, making this an easy vegetable side you'll actually crave. A final shower of fresh lemon zest right out of the oven brightens the rich, cheesy crust.
Ingredients
- ⅓ cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon black pepper
- ⅛–¼ teaspoon crushed red pepper
- ⅓ cup plain 2% Greek yogurt
- 1 pound green beans, trimmed
- 1 lemon
Instructions
- 1Position the oven racks in the upper-middle and lower-middle slots, then preheat the oven to 425°F. Lightly grease two large rimmed baking sheets with cooking spray.
- 2Combine the panko breadcrumbs, Parmesan cheese, salt, black pepper, and crushed red pepper in a large mixing bowl.
- 3Whisk the Greek yogurt together with 2 tablespoons of water in a separate large bowl until smooth.
- 4Place half of the trimmed green beans into the yogurt mixture and toss gently with your hands to coat them completely.
- 5Move the yogurt-coated beans into the panko mixture, tossing to press the breadcrumbs onto the beans. Arrange them in a single layer on one of the prepared baking sheets.
- 6Repeat this process with the remaining green beans and spread them evenly on the second baking sheet.
- 7Bake for 8 minutes. Swap the positions of the baking sheets on the oven racks, then continue baking for another 3 to 5 minutes until the beans are tender and the coating is golden brown. Swapping the pans ensures they crisp up evenly without burning.
- 8Transfer the baked green beans to a serving dish. Grate fresh lemon zest directly over the top and serve with lemon wedges on the side.
Nutrition
106kcal
Calories
7g
Protein
2g
Fat
3g
Fiber
260mg
Sodium
7mg
Cholesterol
Notes
- Prep tip: Make sure the green beans are completely dry before tossing them in the yogurt mixture so the coating sticks properly.
- Substitutions: Panko provides a light, flaky texture, but you can swap in cornmeal, standard dried breadcrumbs, or crushed cornflakes.
- Homemade breadcrumbs: Toast stale bread slices or pita in a 400°F oven until dry, then pulse in a food processor until fine.
- Storage: Keep leftover homemade breadcrumbs in a freezer-safe container for up to 1 month.