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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I made this and we love it. My son asked what seasoning was in it and my husband said it was restaurant quality. Thank you!
That’s so sweet!
I made these tonight with a zucchini right out of my garden! It was delicious!
I love your recipes!
Homegrown is the best! Awesome!
Hi, tasty, but soggy. I did broil them, more than the recipe said, but no successful outcome. Would be cool to get them crispy.
Hi Daniela! Thank you for trying my recipe!
Because these are completely baked, it will have that crisp-tender texture. However, if you prefer extra crispiness, you can try this recipe instead! 🙂
https://damndelicious.net/2014/02/24/zucchini-parmesan-crisps/
Hi,
Are these suitable to preprare in advance? Like prepare on Sunday to have as a snack throughout the work week?
Unfortunately I cannot answer that with certainty. There is a chance they might get soggy, but if I were you, I would try it. But please use your best judgement!
These look perfect!!!! OMG you are making me hungry…. thanks for the inspo! Pinned! 🙂 x
These are SO good! I added a little Creole seasoning to the breading…YUM!!!
That sounds AH-MAZING! I will have to try that next time for sure! 🙂
Just made it – DELICIOUS! And it looked just like the picture too (which is rare)
To anyone with soggy results…..I suggest sweating the zucchini before you bake it.
Slice the zucchini, sprinkle a tad of salt. Place the zucchini in a colander and cover with plastic wrap and or a plate. Then press with something heavy, like a soup can. The longer the better…maybe a couple of hours.
I sweat zucchini, eggplant any sqashy type vegetables before I cook them.
Hope this helps!
Katie, thanks for the tip, I’m going to give that a try when I make them.
This looks tasty and interesting. Do you think avocado could work?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made these for a party last night and they were a HIT!!!! I made a quick tarragon ranch-style dressing and everyone loved them. The only thing I did different from the recipe was that after I’d coated the zucchini in olive oil, I tossed each spear in the bowl of the parmesan mixture separately. In the end, each spear was crunchy and the coating was crisp. Making them again for a party on Saturday!! Thanks! (be warned though, the coating in stinky and won’t smell appetizing when they are cooking).
I really enjoyed this recipe. The zucchini sticks were delicious and flavorful. For those on a diet, we ate them plain. The rest of the family dipped them in ranch. A great hit for our family football night cuisine.
Regarding the Zucchini recipe: This was the worst recipe I’ve ever tried! Whoever thought this one up must be a Hobo!! The smell was anything but appetizing!!! My home smells like dirty socks. Your recipe should be banned from the internet. I’m a long time Italian cook and I wouldn’t use this recipe again even if my life depended on it. Whoever you are you can’t be Italian or worse a cook!!!! Take your recipe and shove it!!!! Whatta stink!!!!!!!!
Yeah I bet you made this, first off you can CLEARLY see by Her Photo…she’s NOT Italian. The whole Internet knows that NY and Jersey Italians are some of the rudest pieces of trash in a America.
Wow, your rude, nasty reply was totally uncalled for! Shame on you! Why don’t you do everybody a favor and get over yourself…
The blend of spices in this recipe is amazing!! And it smells delicious while cooking! Several people noted that their zucchini ended up being soggy while mine never really got tender. We’ve made this twice and both times I’ve added 15-20 minutes more and they haven’t gotten tender. They stay crunchy (which is a bit more crunch than we like). So can anyone comment to whether I should up the cook temperature, increase the cook time, or cook it without the cooling rack? My slices look about the same thickness as the picture shown for the recipe.
Fun easy recipe for those of us who don’t love cooking….thank you so much for this and all the other wonderful things I have tried here.
I made this tonight and my husband that doesn’t eat zucchini had seconds
If you love zucchini I think you’ll enjoy this recipe. I only “sort of like it”. I baked for 18 minutes, then broiled for 8 minutes. No mushy zucchini.
OMG if you don’t know how to turn the oven to “Broil” maybe you should step away from the kitchen! (-:
Hi, While the zucchini is very pretty cut as demonstrated, the cheese topping does not stay put very well. Like trying to keep snow from sliding off a peaked roof-top. Because they were smaller, I kept a couple pieces in halves instead of quarters. The cheese laid right on top of those babies. As far as the rest, at least I can eat all the crusty cheese that fell onto the pan. Thanks for the delicious recipe.
I know this recipe was shared a few years ago, but I just wanted to tell you that is my “go to” zucchini recipe! I love it! I have made this at least 20 times. I put the zucchini on a wire rack on top of a sheet pan, so the zucchini doesn’t get soggy. Thanks for the share!!
I dried my zucchini with a towel after slicing them and let the towel absorb the extra water. then rubbed with olive oil and sprinkled the seasoning on turned out perfect. Cooked 15 minutes and then put in the broiler til the had that beautiful golden brown color. Thanks for the recipe.