Baked Parmesan Zucchini

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!


  • 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


  • 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 crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired.


Adapted from Cooking Classy and iFOODreal

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.


  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.

      • Chung-Ah says

        Kasey, did you follow the instructions and broil these for an additional 2-3 minutes to let them get nice and crisp?

        • Diana says

          Sorry for the beginner question to follow… I’ve NEVER broiled, but I did search it and what not. Based on my limited understanding on it from reading on the internet. When you broil for the zucchini for 2 minutes to get browned, are you saying you take out the baking sheet from the oven, after the 15 minutes of baking, and put it in the broiler (lower part of the oven) for those extra 2 minutes? Thanks in advance! This recipe looks delicious and I want to get it just right for Thanksgiving :)

          • Chungah says

            I’m not sure how your oven is set up but my broiler is in the same oven space as everything else so once the 15 min is up, I just change the oven settings to broil without transferring the baking sheet. But if your broiler is located at the bottom, then yes, you are exactly right!

          • susan says

            Broiling is usually used to brown food or quickly cook at high heat. I’m not aware of any broilers in the bottom of an oven, because they have to heat the surface of the food, not the bottom of the pan. To check, put your oven on Broil and check to see which element heats up. It should glow red hot. And usually you move the oven rack to the highest available level, keeping your food at least a couple of inches below the heating elements. With something as small as the zucchini in this recipe I would think that would be the top level.
            Also, broiling cooks hot and fast so stand right there and keep an eye on it. It will burn in no time.
            I hope that helps. Good luck.

          • Theresa says

            I had an in-the-wall oven that had the broiler on the bottom. You could like pull it out. It was an older oven. There is no way you could put the rack in it.

          • Denise says

            When I had a gas stove, the broiler was a drawer under the oven. It fit a cake pan though, so you should be able to put the baking sheet in there, assuming they are all uniform in size.

          • Alleygator99 says

            If you have to say “not an insult” after something you say, then it’s usually an insult. Unless, you have something useful to add to the discussion, you really shouldn’t comment

          • Diane says

            Marie Czarnecki- it’s hard to say things without emotion and have them come across with your meaning. I knew exactly what your comment meant :) I too tend not to listen/skim over content. Imagine the next generation – they are not learning the art of conversation :(

          • nuella armbruster says

            Regarding the do not listen comment. The fact that a newish cook is trying a recipe shows she or he is truly interested in “listening” or in this case “reading”. A lot of us have made mistakes in reading a recipe including yours truly and I think each time is a learning event. Asking questions is a good thing don’t you think?
            Re the oven: I, too, have a gas oven with the broiler at the bottom – “bottom” meaning underneath the baking oven. Nowadays there is always the internet to look up things like “how to broil”. In my day – I’m 80 years old now – I relied on my mother to teach me. Fortunately she was an excellent cook. My daughter-in-law’s mother did not like to cook, so she would be one to come up with “how do you broil”. I don’t mind because I love to pass on what my mother taught me.
            I love this recipe. Using the rack allows the zucchini to get heat all around it, drying it so it is less soggy. And definitely you have to watch while it’s under the broiler.

          • Bill says

            She is listening but just lives on a different planet – like me. In most English speaking countries outside the US we use the term ‘Grill’ instead of ‘Broil’.

            So in England, Australia etc. you should put the zuchs under your griller (not to be confused with a gorilla). Broiling is a rarely used term outside the the US but when it is I think it would refer to grilling in shallow liquid?

      • Hannah R Pierskalla says

        When I read the recipe I skimmed over it and went to it in the kitchen without carefully reading how she used a rack. I didn’t use a rack and mine turned out soggy too :/ oops! So make sure that you have done that. Otherwise maybe turn up the cooking temo? Next time I will make sure to use my cooling rack to get that crisp texture. Thanks for the recipe!

        • Chungah says

          Hannah, it is best to read a recipe at least twice prior to cooking – you won’t believe the difference it makes!

          • UGU says

            I read three times or the same reason. For people who may not be super savvy cooks those details can be important. I actually thought that rack did something else before cooking and, per your instructions, you didn’t use them during cooking/baking. But that didn’t make sense either so I started reading the comments and now I get it. Could’ve saved time if that detail was clear in the instructions though, that’s the theme of these recipes after all :) Anyway great idea, thanks for sharing!

          • Chungah says

            Ugu, the instructions clearly indicate to place zucchini onto prepared baking sheet (the baking sheet in which a cooling rack is placed onto the baking sheet as indicated in the first step).

          • says

            And when you get older, like me, you have to read it 3 or 4 times! I’m definitely trying that heart healthy zucchini recipe – it looks yummy! Your instructions were very clear and easy to follow. Thanks for sharing!

        • Tiffany says

          Haha yes, I did that too!
          Mine were soggy despite broiling as well. About 15 min left to go with *correct* rack usage this time, fingers crossed.
          I also just threw some grape tomatoes in the pan, which soaked up the extra seasonings and juice, and they were AMAZING.
          I also blot the zucchini first to strip some moisture.

        • Michele Liberty says

          I have seen mainly recipes that work better if you raise the food off the bottom of the pan. I tried placing cookie cooling grates in the pans that I already have – worked good but not perfect!I finally went to out and bought a roasting pan with a flat grate in it! Fantastic!

    • 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?

    • Mary Anne says

      Yes, absolutely on the grill. This is how we’ve done zucchinis for several years. Also, I’d say 20 minutes in the oven is waaaay too long. Especially if your zucchini end up soggy. Start with 5 minutes, check, another 5 minutes. But watch what you’re doing as zucchini turn from hot through to soggy in a nanosecond.

      • 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!

  28. love joy says

    I baked this. My zucchini was not crisp. I used a roasting rack. I broiled for over 5 minutes. Not crispy like I thought it would come out. Taste good but not the texture that I had in mind.

    • Chungah says

      I’m not entirely sure what texture you were expecting as the zucchini has more of a crisp-tenderness to it. It’s certainly not like the texture of fried chicken!

    • Chungah says

      I can’t answer for certain if they are all oven-safe but every cooling rack that I’ve personally used has been fine.

  29. kris says

    One question, I am hosting xmas eve and wanted to use this recipe since we are doing an “all apps!” feast. Can I make these ahead? Would they be good at room temp if I made them the day before, stored them in the fridge and take them out pre-party? I am looking for as little work as possible the day of, obviously! :)

    • Chungah says

      I completely understand – make-ahead dishes are a must for times like these! But unfortunately, I do not recommend making this ahead of time. This is really best when served immediately.

  30. Natalia says

    Chungah! Your recipe has been a success every time I’ve made it! My husband and I were at a family barbecue this past Friday and everyone loved them, including our 6 year old cousins. Thank you so much for sharing such delicious recipes with everyone!

    Hugs from Chile!


    Hi Chungah,
    First of all, a very good 2014-endig and a great and happy/healthy 2015.
    BTW, did you have your little one by now???
    Forgot the time when you said it would be.

    put some Italian panko over it, then some very thin sliced fresh garlic and then your yummy stuff.
    boy, we love this for breakfast-lunch or dinner.

    I love to see some good snacks, making and in the freezer, because we have many times an invasion of people, they know I can cook and expecting a 25 course whatever in 1 hour.
    I’m forever grateful.
    take care and good health.
    Louise van der Marel


    Forgot to thank for this.
    The printing version.
    Almost all the same and I love that.
    Every recipe hangs in front of my nose while I’m cooking.
    love you for that.
    Every recipe hangs or stand in front of my nose.

    Louise van der Marel

  33. Peggy says

    This is the recipe that made me find your blog. One of my friends put it on Facebook. Thank you, friend! I’ve really enjoyed your ideas. I’d vote for the honey-sesame chicken nuggets as my favorite. Those were amazing.

  34. says

    This is one of the best recipes I’ve ever found online! THANK YOU SO MUCH! I made a little pest mayo to dip it in and I was in HEAVEN!!!!

    Can’t wait to try more of your delicious food!

  35. Annie says

    I’m not much of a zucchini- eater but I just pulled these out of the oven, and these are great! So easy to prepare and healthy too. Thanks for the great recipe!

  36. Alana says

    we made these – so quick & easy and came out great, even our toddler gobbled them up! I halved the zucchinis before quartering them to make them a little smaller, but otherwise followed the recipe & love it! also tried the slow-cooker creamed corn from this site, it was great too! excited to try some more recipes, thanks!

  37. says

    These zucchini looked so delicious so tried them….but simplified the prep somewhat.
    after cutting the zuccini into qtrs I then put them into a plastic bag , added the oil, ( I used half the amount of oil) shook them up to get a good coating then added all the rest of ingredients, again shaking to coat.using tongs then placing on baking sheet. I found there was no need to broil/ grill if cooked in fan baked. They still turned out nice and crispy….then throw the plastic bag away…no dishes but evenly coated vegetables. I also use this system for ‘dry’ roasting othe vegetables such as potato, pumpkin and kumara

  38. CB says

    I made these last night for dinner and they were a huge hit with my husband and kids. This recipe is definitely a keeper. Thanks for sharing your recipe!

  39. Justin says

    I generally don’t care for zucchini or squash in general (though I don’t mind butternut), but my girlfriend bought two thinking they we’re cucumbers (I guess they kind of sort of look like them, but not really).

    Well scouring the web for ways to get rid of them, I came across this, and they came out pretty good. I bought some more and added some breadcrumbs I made, and added it to this recipe to give it a bit of extra crunch.

  40. Kathy says

    You described these as “crisp and tender”. Does that mean they’re supposed to be soft on the inside and only crispy on the outside? That’s how mine turned out. I thought they’d be crunchier. They tasted delicious, though.

  41. Kevin says

    General comment on “broiling”.
    In the States (I think), broiling is using the part of the oven where the heat comes from overhead.
    In England, that part of the oven is called the grill.
    So, if you’re in England and you “broil” or grill the Zucchini (again, that’s the State’s name, England it’s courgettes) for a couple of minutes it will help to crisp the outside of the zucchini, it should be soft and succulent on the inside.
    Not tried the recipe yet but am going to do, just need to go to the shops, or is that visit the Mall.
    Sounds like a great recipe and great comments. Hope I haven’t offended anyone. Enjoy your food guys.

  42. victoria says

    The most important thing is to have the zucchini completely dry before you springle the mixture over them. They are delicious also served with yoghurt sauce.

  43. says

    Hola, Chungah.
    Voy a escribir en español porque mi inglés está muy desmejorado y me avergüenzo.
    Acabo de descubrir esta receta en Pinterest y me alegro de haber llegado a un blog tan elegante y refinado como el tuyo, lleno de recetas que quisiera probar ya mismo.
    Me gusta que indiques de dónde está tomada la receta y que te detenés en detalles que marcan la diferencia entre un buen resultado y uno grandioso. Voy a hacer estas tiras de zucchini mañana mismo.

  44. says

    You have converted my anti-vegetable husband into not only tolerating zucchini, but LOVING your Baked Parmesan Zucchini. Thank you so much for helping me feed my family healthier and delicious alternatives to the all-to-familiar ones they are offered at restaurants. Kid approved and husband approved – those are high ratings here! Thank you.

  45. Jessi says

    I made these tonight to go along with low fat recipe for sloppy joes on whole grain buns. Fabulous recipe! I promise you we did not miss having french fries or some other starchy fat. I will be cooking this often!

  46. Sherry says

    These are great! I’ve made them a few times now. I use a 15″ X 11 jelly roll/cookie sheet with a cookie cooling rack on it. For easier clean up, put foil in bottom of cookie sheet under rack because it does make a mess. I have another go to Zucchini recipe!

  47. kg2mom says

    I have made this several times, and though while good, it as never turned out crisp. Tonight I had my husband put it on the Green Egg while grilling chicken. It was finally crisp and perfect!! Yum, yum!

  48. Matthew says

    I honestly did not know that there was that many dumb people in this world until I read the comments. Chungah you have a heart of gold for answering all these dumb questions, people read the recipe before you try it and if you change all the ingredients don’t bother commenting.

  49. CaroleB says

    I made this tonight and served it instead of pasta with a homemade marina and a little fresh basil as a garnish. Delicious, and my husband didn’t even miss the pasta. It took a little longer to cook, and I did put it under the broiler for a couple of minutes at the end. Wonderful recipe! Chungah, you do a wonderful blog and BEAUTIFUL pictures.

  50. says

    Dear Chungah … Thank You for sharing this delicious recipe… I tried it out last weekend and even my “zucchini hating daughter” was excited… I translated your recipe into german and made a post about it … of course with backlink to Your blog … you can have a look here: … I will annulate the post, if this is not okay for You, but I hope it is.
    Greetings from Austria

  51. Saree says

    I saw a few people posted about their zuchinnis turning out soggy, I myself have experience this before as well. I prefer grilling it the best, but when I do use the over to bake them it does indeed work best to use a cooling rack while baking, and on top if that I like to salt the zuchinnis and let them drain before hand (1-2 hours) to avoid sogginess. Thank you for posting this simply, yet yummy side dish!

  52. Sandye says

    Thank you so much for sharing this delicious recipe. It has become one of my favorites! It is ever better the second day should you have leftovers (I make a ton just so I have more for a few nights :) )! No problem with sogginess here, I bake them for about 15 minutes (a little less if I have the oven at a higher temp) and broil for about five. The leftovers I toss in the microwave for about 45 seconds and then broil for about three or four minutes in a preheated oven. Thanks again!!

  53. Adriana Brogger says

    I’m obsessed with zucchini. Love it here, there and anywhere. Just made your recipe. I followed it exactly and my zucchini look great! Can’t wait to dig in.

  54. Carolann says

    I just made these. So delicious! Better than any fried zucchini ever! I even snuck in a little paprika because that’s just how I roll. I’m on Atkins and these are a great lower carb side that really satisfies.

    Thank you for the wonderful recipe!

  55. Lyssa Mansell says

    Dear Chungah,
    We have dentures. Is it ok to mix all ingredients and then place on a cookie sheet with parchment paper? It is hard to do crisp with dentures. I have made this several times by this method and it turned out wonderful, but one time it came out like glue on the topping. Maybe a higher temp. or longer cooking time? They are in the oven right now. Looking forward to your answer. Love all your recipes, especially the shrimp ones. Love you and your wonderful recipes.

    • Chungah says

      Lyssa, unfortunately, as someone who does not wear dentures, I cannot really answer with certainty. However, I can say that the zucchini is not as crisp as something like potato chips. There’s still a tenderness to it as you bite through.

  56. Shannon Miles says

    I made the Zuchinni last night and just followed your directions. They were fabulous! My husband loved them. It’s not difficult, just mix all of the ingredients, I even used dried parsley. Then I oiled the Zuchinni with a pastry brush and daubed each one in the topping which, after combining in a small bowl, I put on my cutting board. So easy, so tasty. We Americans tend to over cook our vegetables, so just check them after 10 minutes to see how done the are, then pop them under the broiler for a few minutes. Thanks for the great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *