Baked Parmesan Zucchini
This post may contain affiliate links. Please see our privacy policy for details.
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.
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.
Simply cut your zucchini into quarters lengthwise, sprinkle on that Parmesan goodness and throw into the oven to let it get nice and crisp.
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
Ingredients
- 4 zucchini, quartered lengthwise
- 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 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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?
thank you for the recipe
Can you freeze these after cooking?
Easy and delicious & healthy