Baked Parmesan Zucchini
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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?
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Made these and they turned out great! My zucchini was pretty big so I broiled them a little longer but they were tastey!
They were fantastic. First time I have ever eaten zucchini in my 62 years.
Flavor was really good. But the zucchini was very soggy even though I broiled them for 4 plus minutes
Absolutely delicious!! Thank you!!
Delicious!! (and good for you)
Love this recipe I can’t wait to try it with a bag of mini squash .
Great! Really enjoyed it and leftovers good for breakfast too with an egg.
How did you store these? Were they still crispy the next day?
These were DELICIOUS! We added cut up bacon to them during the two-minute broil at the end, which made them SCRUMPTIOUS!
I recommend doubling the cheese! It makes this recipe so much more delicious!
I would make them again..They were crunchy and cheesy.
When you bake these are they placed in the oven in Middle rack. Then moved lower for broiling.
or middle rack for all
or lower rack for all.
You can keep it on the middle rack for both.
I made this for dinner the other night and was sorely disappointed. I sliced my zucchini a little thinner (into 8ths, rather than 4ths), but even after 15 minutes in the oven, the zucchini were still under-cooked and all of the cheese had melted off the zucchini and baked to the parchment paper on the bottom of my sheet pan.
My question is: can you also use yellow squash for this recipe? I have soooo many from my garden. Thanks!!
Yes, absolutely!
Can the zucchini spears be frozen after cooking?
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Hi Teena, did you end up freezing the zucchini spears? I am trying to make some pre-made meals for my family this week while I’m out of town and am wondering if I can freeze these for them to use later this week.
Thanks!!
My zucc was too big and had to be cut into more than 4 pieces…I dredged them on a platter instead of over the baking rack, so that I didn’t lose so much parm mix…due to the larger size of the pieces I had to bake 3-4 minutes longer and move up the rack and broil about 4-5 minutes. But, OH MY GOODNESS, the recipe is freaking awesome! Thanks, I will be using this to take to friends’ parties, family gatherings, etc. YUUUMMMMMMM!
So happy you liked it!
Did you remove the seeds? When you baked them.
No, I did not.
Love this recipe! I tossed the zucchini in olive oil to lightly coat rather than drizzle. Cutting them as you show definitely helps keep the parm on. Perfect!
Love that!
Wonderful recipe!!! This is the third time making this. I used Kraft Parm this time and it was still delicious!!!
That’s great! Thanks for sharing.
Absolutely delicious! Thank you for this easy and quick way to serve zucchini!
I simplified by just using zuchini, Perfect pinch, pepper parmesan cheese and olive oil, but I love it. Great way to cook it, I now crave it.
Yum!
Great recipe. I used fresh herbs from the garden and used my mini food processor to blend them with parmesian cheese.
I brushed the olive oil on the zucchini strips and rolled them in the herb and cheese mixture before baking them. 🙂
Sounds delicious Nancy!
I made these in the air fryer oven. 375 for 15 minutes. They turned out great. I had done them in the oven before but this was better.
Great way to modify. Thanks, Sherry!