Baked Parmesan Zucchini

Baked Parmesan Zucchini - Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!

Crisp, tender zucchini sticks oven-roasted to absolute perfection. It’s healthy, nutritious and completely addictive!

Baked Parmesan Zucchini - Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!

Zucchini and parmesan cheese. It’s a match made in heaven. And if all veggies were like this, I’d become a vegetarian tomorrow.

Baked Parmesan Zucchini - Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!

No, but really, this is by far one of the best veggie side dishes I’ve ever made. And the best part about this is that there is absolutely no deep frying or sauteing of any kind.

Baked Parmesan Zucchini - Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!

Simply cut your zucchini into quarters lengthwise, sprinkle on that Parmesan goodness and throw into the oven to let it get nice and crisp.

Baked Parmesan Zucchini - Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!

I like to let mine broil the last couple of minutes to get that nice golden brown crust. It’s so good, even your picky eaters will be begging for seconds and thirds!

Baked Parmesan Zucchini

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Baked Parmesan Zucchini

Crisp, tender zucchini sticks oven-roasted to absolute perfection. It's healthy, nutritious and completely addictive!

Ingredients

  • 4 zucchini, quartered lengthwise
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

Instructions

  • Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  • Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired.

Notes

Adapted from Cooking Classy and iFOODreal

http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 151.3 Calories from Fat 100.8
% Daily Value*
Total Fat 11.2g 17%
Saturated Fat 3.4g 17%
Trans Fat 0g
Cholesterol 11.6mg 4%
Sodium 218.8mg 9%
Total Carbohydrate 6.8g 2%
Dietary Fiber 2.0g 8%
Sugars 5.0g
Protein 7.5g 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This is a very heart-friendly side dish. Zucchinis are a great source of potassium, which is important in maintaining a healthy blood pressure. The soluble fiber helps to lower blood cholesterol, and the cheese helps your body absorb the fat soluble vitamins found in the zucchini.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.


Comments

  1. says

    Well don’t these look so good! I made some baked parm zucchini last week! I bought a value-pack of zuke from TJs and I swear it was multiplying in the fridge, so I figured a little cheese wouldn’t hurt it to jazz it up. Yours is gorgeous and you make zucchini look amazing :)

    • Kasey says

      I made some and it turned out soggy. How do you get the zucchini to be crispy? Mine tasted amazing but the texture was very off.

    • Janet says

      Janet, nice name! :)
      I will serve zucchini with just about anything in the summer! I think I will try this with some grilled steaks or butterfly chops and a salad, but I don’t think you could go wrong with any type of dinner. Love zucchini, and thank you for posting!

      • Ruth Cobb says

        A restaurant in Elkins, WV, CJ Maggies, would serve zucchini strips with a tempura-like breading and a remoulade sauce. I loved that sauce with it.

  2. robin says

    I’m concerned that the cheese mixture is not sticking to the zucchini, can I coat it with olive oil and then sprinkle the cheese mixture on top?

    • Chung-Ah says

      Yes, absolutely! You can coat with nonstick spray – I like to use olive oil or canola oil spray.

    • says

      I mixed McCormick’s cowboy rub, a bit of cayenne,and sharp cheddar as the topping, loaded it all onto iron grate, cooked on grill, cheated and used propane torch to brown tops before serving. of the 48 or so pieces cooked, it was gone before I could get steaks up and sit down myself. so I think southwest works too.

  3. Tammi Whittaker says

    Ah ha! I believe you have given me a recipe that my zucchini averse husband will eat – thank you!!

  4. Susan says

    The recipe calls for fresh parsley but you don’t say where to use it … or maybe I’m missing it. Do you sprinkle it on before or after baking?

  5. Sandra Thaxton says

    I have made these, but the recipe I had called for Panko bread crumbs mixed with the Parm they were wonderful!!!!!

  6. heather says

    I do a simular technique with all kinds of veggies. Brussel sprouts. Eggplant. Brocoli. You name!

  7. Sue B says

    I make a very
    similar zucchini dish. I just half mine lengthwise, slather with butter (or margarine if you prefer), and top with Everglades Seasoning. I throw them in the microwave 2-3 minutes, depending on size, take out and quickly and grate fresh parmesan on top and stick them under the broiler (toaster oven). Same process except quicker with a microwave. Everglades seasoning adds fantastic flavors, i.e., garlic, pepper, salt and other seasonings. Prep time is about 3-5 minutes, cook time, microwave and broiler 6-8 minutes. Your spice combination also looks great.

  8. Zana Hart says

    I’m always looking for low-carb yummies, and this one looks great! (Keeps my pre-diabetes in check.)

  9. Tom says

    Hi. Why not put olive oil and spices in a bowl and whisk everything together, then lay them onto the baking sheet and THEN sprinkle them with parmesan cheese? I think they might crisp up a bit even before placing under the broiler. Also, in your recipe, you mention a cooling rack. Is the rack placed onto the baking sheet and the whole set-up (with the zucchini) placed into the oven? Thanks.

    • Tom says

      I forgot that you’re supposed to put the zucchini into the bowl to coat them evenly with the mixture. Then place them on the tray and sprinkle with the parmesan. Oops!

      • Chung-Ah says

        Yes, Tom, the zucchini should be placed on the cooling rack which should already be on the baking sheet. You can also toss the zucchini in a large bowl if you find that easier. I just prefer to toss it on a baking sheet since there is more space.

  10. Linda says

    Made this tonight as a side dish and my family LOVEd it! I only had three zucchini so I added a summer squash too! With these veggies now in season, I will be making his again soon!

  11. Sharon says

    I made these the other night and they were fantastic! Now I’m wondering if they could be made on the grill because it’s too danged hot to turn the oven on right now? Directly on the grate, or on a grill safe baking sheet? Maybe cook over indirect heat on the grill then put over the flame to crisp?

      • S says

        This is a great recipe. They were also terrific the next day – straight from the fridge. Just let the chill come off (for flavor) – they were still nice and crisp.

  12. Flo D says

    I have an idea–serve w/ ranch dressing and some of that country gravy (the cream coloured kind w/ pepper n it), and I bet kids would find they like these too!! Gonna try it!

  13. Darla says

    Made these with chicken wings and everyone loved them. We dipped them in the home made ranch dressing along with the wings. One of our friends is a chef he really enjoyed them. Thanks

  14. Bev says

    Made these last night using half the amount of parmesan.
    Brushed the zucchini with olive oil directly on cooling rack over baking sheet then sprinkled with parm/herb mix. Left skins on. Cooked as directed then broiled to brown & crisp up.
    Amazing. Also cut some tomatoes in half, brushed with oil and topped with same mix and cooked together. Lovely easy nutritious and delicious side dishes or appetizers!

  15. Nikki says

    I saw on the Today show that you should cut out the seeds before baking since the seeds can get mushy. Just wondered if anyone tried this??

  16. Carolyn says

    I have grown my 1st zucchini plant that produced the veggies this year and am looking for different ways to cook them. I am so going to try this tomorrow. Thanks for the suggestion.

    • Chungah says

      Kathy, I left the skin on and did not find them tough at all. Rather, upon peeling, I’d find them more “mushy”.

  17. Sue says

    When you broil them after cooking, do you remove them from oven first until oven reaches broiling temperature?

  18. Antoinette says

    I made these tonight, goodness are they yummy!!! I can’t wait to take the leftovers to lunch tomorrow!
     

  19. amy says

    HI I am just now making these and they smell delish!!!. I used a spray olive oil tho. Hope it works out…

  20. Naurine says

    Friends with gardens are always giving me vegetables to the point I run out of things to cook. I used the zucchinis to make this dish last night & zucchini bread (to freeze for later). The zucchini sticks were easy, healthy and delicious. Thank you for the recipe.

  21. Cynthia says

    I’m a little confused about the cooling rack. The only cooling rack I have is one I use for cookies and I it came with three in a pack. Has the little wire folding 4 in.legs so you can stack them on top of each other. Is this what you are talking about? If so do you use the legs or just lay it flat on the baking sheet? Feeling kinda dumb. { : !!

  22. Emma says

    Didn’t want to spent the money on spices so used an Italian seasoning I already had. Had a few more spices, Amazing!

  23. Ashley Marley says

    I tried this recipe last night for the kids they really enjoyed it. This dish really goes well with fish …found a website that is really great with fish dishes.

  24. says

    delicious!!! thanks for the recipe. we ate them right out of the oven. crispy and tasty…
    i cut more than quarters cuz my daughter’s squashes from her garden were rather large…:)
    i also brushed them with olive oil, then rolled them in the spicy parmesan.
    i didn’t have fresh parsley, so i sprinkled dried parsley right after i took them from the broiler.
    delightful!! tasted light and healthy!!!
    clean up wasn’t bad, since i paper-toweled the cookie sheet and the rack as soon as it was cooled. nothing ‘stuck’.

  25. Kay says

    Wow! Love, love, love your recipes and to think there are people out there this time of year bagging people to take some of their zucchini. Now we can say yes give me as much as you have because I have the very best recipe’s to use them up. Can not wait to try them.

  26. karen says

    My husband is sooo picky and im trying to find healthy yummy recipes. I.found this one and tried it. The parmesan herb mixtures is delicius but for.some reason my zuchinini was not crunchy. Did I do something wrong. I was baking two things at once. Co uld that be it?? Does it normally crisp in the oven?? Helpp

  27. Jennifer says

    Came across your site through Instagram! Made this tonight, and it was so awesomely delicious!!! My hubby couldn’t stop saying “hmmm” after every bite :) Can’t wait to try all of your other recipes! Thank you!

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