Baked Parmesan Zucchini
by Chungah
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Crisp-tender zucchini sticks with an irresistible Parmesan topping! The perfect side dish to sneak in veggies for both kids and grown-ups.
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Why you’ll love baked parmesan zucchini
- Great way to use up zucchini. Already made zucchini bread with your summer bounty? Time to whip up some parmesan zucchini sticks, the most perfect side dish (or appetizer) to elevate any meal.
- Completely baked, start to finish. There is absolutely zero frying or sautéing here. The zucchini spears are completely baked, sprinkled with a simple Parmesan-herb coating, and broiled the last few minutes for that nice golden brown crust.
- Kid-friendly. These parmesan zucchini sticks are such a great, low-carb alternative to french fries, providing so much more fiber and nutrition. It’s truly the best way to sneak in some veggies for kids and grown-ups!
How to cut zucchini into sticks (or spears)
Slice the zucchini into even spears every single time, ensuring they brown and cook evenly.
- Wash under cold water to remove dirt and debris, using a kitchen towel to dry thoroughly.
- Trim the ends, both the stem and the base, about 1/2-inch on each side.
- Cut the zucchini crosswise (horizontally) into two halves.
- Cut each half into two or three equal pieces, depending on how big the zucchini is.
How to make baked parmesan zucchini
- Cut the zucchini. Cut the zucchini into even sticks or spears (instructions above), cutting as long or as short as desired.
- Make the Parmesan mixture. Toss together the Parmesan, thyme, oregano, basil, garlic powder, salt, and pepper. Freshly grated cheese is best here for that favorited crispy golden-brown crust as pre-shredded cheese can clump and burn easily.
- Coat the zucchini. Place the zucchini sticks in a single layer on a wire rack inside a baking sheet, leaving a 1/2-inch space between each stick. Drizzle with olive oil, sprinkling the seasoning mixture in an even layer on top.
- Bake and broil. Bake the zucchini until tender. Pro tip: broil the last few minutes of cook time for that crispy crunch and golden brown crust.
- Serve. Serve warm with additional Parmesan.
Pro tip
Use a cooling rack on a baking sheet.
- Prevents soggy zucchini. When zucchini is baked directly on a sheet pan, it will often steam in its own moisture. Elevating the zucchini on a cooling rack will allow for even air circulation.
- Uniform browning. The rack will ensure golden browning on all sides of the zucchini sticks.
- Allows for easy clean up. Line the baking sheet with aluminum foil (under the rack) to catch any drippings or fallen seasoning for the easiest clean up ever.
Baked Parmesan Zucchini: Frequently Asked Questions
A medium zucchini is typically 6 – 8 inches long, 2 inches in diameter, and weighs around 6 ounces.
No, leave the zucchini peel intact as it provides strong structural support, allowing the zucchini to hold its shape during baking. Removing the peel will make the zucchini soft and mushy.
Zucchini is 95% water, the common culprit behind soggy, limp zucchini. For crisp-tender zucchini, dry the zucchini thoroughly and bake on a wire rack over a baking sheet to ensure even air flow and to prevent steaming.
Parmesan zucchini is so versatile and can pair well with your favorite dipping sauces such as Ranch, fry sauce (burger sauce), garlic aioli, or marinara sauce.
Yes! The air fryer is a great way to get crispy zucchini sticks. Add the zucchini sticks in a single layer in the air fryer basket and cook at 400°F for 8-10 minutes, shaking halfway through.
Zucchini sticks are best when served immediately, but leftovers can be stored in an airtight container in the fridge for 1-2 days, reheating in the oven at 375°F until warmed through.
Freezing is not recommended here as the texture may become mushy upon thawing.
Baked Parmesan Zucchini
Ingredients
- 4 medium zucchini, quartered lengthwise and patted dry
- ½ cup freshly grated Parmesan
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ 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 400 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 the prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture in an even layer.
- Place into oven and bake until tender, about 10-15 minutes, flipping halfway. Then broil for 2-3 minutes, or until crisp and golden brown.
- Serve immediately, garnished with parsley, if desired.
Equipment
Notes
- Dry thoroughly. Zucchini has a very high water content. Pat the zucchini dry with paper towels before baking to guarantee that crispy exterior.
- Cut into uniform pieces. Cut the zucchini into similar-sized sticks to ensure even cooking and browning.
- Freshly grated Parmesan goes a long way. Pre-shredded cheese contains anti-caking agents, burning easily and leaving a meal crust. Use freshly grated cheese for that crispy, golden, flavorful crust.
- Use a cooling rack on a baking sheet. No more soggy limp zucchini! Baking the zucchini directly on an oven-safe cooling rack inside a baking sheet will prevent steaming and provide even airflow with easy clean up.
- Don’t overcrowd the pan. Space the zucchini sticks out in a single, even layer, about 1/2-inch, for proper browning. When the pan is crowded, the steam will get trapped between the sticks, causing the zucchini to steam instead.
- Make it in the air fryer. These can easily be cooked in the air fryer at 400°F for 8-10 minutes, shaking halfway through.
- Reheat in the oven. Leftover zucchini sticks can become mushy when reheated in the microwave. For best results with leftovers, reheat in the oven (to regain some of its crispness) at 375°F until warmed through.
Did you make this recipe?
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Very good with great flavors and a good way to get veggies. Will do again and would serve to company.
What do you do with tons of zucchini? This is a great idea – we just ate most of a large zucchini when we made this dish. So yummy!
Now I want to try your Panko breaded recipe!
Awesome recipe. Thanks so much. We had a large yellow zucchini and had to cook it a little longer than your recipe called for. But overall, a really simple recipe and the zucchini tastes great.
It tasted Great. I didn’t have parmsan cheese i used a hard sharp cheese. Instead of oregano & basil i use an everything bagel seasoning. It was Delicious. Thanks for the recipe.
I’ve made this recipe multiple times over the years; it’s simply the best way to eat zucchini! The spice mix + parmesan really tastes like heaven together, and the zucchini is the perfect complement.
Personally I like to wipe of the excess salt after sweating the zucchini. I also don’t usually bother to use a cooling rack and it still comes out crispy and amazing on a parchment paper-lined baking sheet. If all you have is the dried shaker parmesan, DO invest in a real block and grate it yourself. It’s a bit more effort but it’s SO much better
We’ve been looking for easy recipes to make for the few days that we are getting our kitchen done, and we tested these out in our air fryer. Holy deliciousness. We have zucchinis coming out of our ears so it’s really two bird with one stone, thanks for sharing!
Most perfect zucchini side that we’ve had in a while with a nice firm texture and crisp savory topping. Would make again!
I’ve had this recipe for many years… Finally made it. SO GOOD. My husband asked for more, and he doesn’t like zucchini. I made several batches to take to a picnic. The first batch I made as recipe states, 2nd batch I skipped the olive oil and pressed damp zucchini right into the topping mix. 3rd & 4th batches I poured olive oil on a dinner sized plate, coated the zucchini with oil, then pressed into the cheesy mixture. Bake for 16 minutes, no need to broil. Super easy, it’s healthy, and looks impressive.
Great recipe! My family loved it! I have lots of fresh herbs right now so did a combination of rosemary, ,basil and chives. Thanks for sharing.
Could you cut the zucchini up and freeze ready to use? I have lots of zucchini in the garden but not enough mouths to eat it, and wondering if I can prep for another day?
Our zucchini crop is coming in and I need new recipes! This looked wonderful and it is!
Made with 6 zooks, adjusted topping amount and baked at 425 (high altitude). DEE-LISH!!!
Bringing leftovers to an outdoor concert tonight to munch with wine spritzers!
These are amazing and so easy! They remind me of breadsticks. I followed other’s comments and rolled them in olive oil and then the seasonings so they were totally coated.
Best roasted zucchini recipe I’ve tried so far. Had to use some Kraft grated parmesan because I was out of fresh. It was still very good! I also used some yellow squash.
They turned out ok, but lacked flavor so I added more salt & some paprika.
I started using an air fryer, the one with shells, not the bucket type. I think I’m going to try this in the air fryer! I’m sure that it will get nice and crispy on the top!
I am not normally a fan of zucchini but this recipe was a game-changer. They were delicious! Thank you for sharing.
Delicious!! I added lemon zest and lemon juice from 1/2 of a lemon, so good!!
Delicious!! I’ll definitely make it again!!
Can this be done in an air fryer?
I make it in air fryer
How do you cook it I’m air fryer?
Do you have the nutritional details for this recipe? I.e. calories, carbs etc?