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.
Featured Comment
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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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.
I made this tonight and it was a hit! It was really easy to make despite me being severely challenged in the kitchen. Thanks so much for the recipe!
I made this tonight and followed the recipe as written. Much to my surprise, my husband (professed zucchini hater) ate this and LOVED it! I sure didn’t mind the juiciness of the stick, neither did my husband! Full of flavor with a light mouth feel! Well done!!!!
I would bake these for at least 20 minutes before putting the broil on.
Wondeful! I read through the instructions, and I know zucchini is a soggy beast to begin with — I prepped it first and it had already sweated and was covered with water before it went into the oven. I just kept cooking it until it looked sort of like the photo – a bit browned – and then cooked it some more — and then did the broil bit for even longer. (my oven is slow) My husband and I loved these . They are crisp for about 20 minutes, and then they go back to being zucchini.
So, if you are serving to company and you want them crisp, cook them a bit extra, and make them the last thing you p ut out, because I know that tomorrow my leftover zucchini will be quite soggy. That’s just their nature !
Best zucchini ever!
Wondeful! I read through the instructions, and I know zucchini is a soggy beast to begin with — I prepped it first and it had already sweated and was covered with water before it went into the oven. I just kept cooking it until it looked sot of like the photo and then cooked it some more — and then did the broil bit for even longer. (my oven is slow) My husband used loved these — and I did too. They are crisp for about 10 minutes, and then they go back to being zucchini.
So, if you are serving to com[any and you want them crisp, cook them a bit extra, and make them the last thing you ut out, echoes I know that tomorrow my leftover zucchini will be quite soggy. That’s just their nature !
You have the patience of Job.
I love zucchini. Today also I did 🙂
I didn’t have a cooling rack that I trusted to go in the oven, so I rolled up some aluminum foil tubes and cooked on that, worked like a charm! Delicious, I’ve been loving all the recipes I’ve tried. So many more to go! Chungah, you rock, keep up the good work!!
Made these today. Delicious!
I made these tonight and they were delicious! I might try cutting the zucchini flat next time so it’s easier to get the topping on but mine were not soggy at tall, very tasty! For anyone not eating dairy, you can replace the parmesan cheese with nutritional yeast.
hi,
can i replace parmesan by emmental or gruyere,
Yes, absolutely.
Hi Chungah!
I made this with fresh zucchini from my garden and my family loved it!! Thanks for a great recipe!! TIP for anyone reading this (after reading comments), definitely follow the directions exactly, the key being to bake them on a cooking rack inside the pan for ultimate crispness.
Easy and delish!
I am wondering if anyone tried making these on the grill. If so, how did you cook them to get them crispy and how did they turn out?
GALE: Great idea with the ziploc idea. I may steal it!
oops should say 1 tsp each of herbs…
I just made this, and I have to say THE BEST ZUCCHINI RECIPE EVER. I did a couple of my own little adjustments. After cutting the zucchini I put a little salt and let them drain in a colander about 45 min. to crisp them up. I had 2 small and 2 medium zucchini so I used 3/4 cup parmesan / regianno cheese, t tsp each of the herbs and 1/2 tsp garlic. The first 1/2 I cooked I sprinkled the herbs on. The second half I put them in a zip lock bag and kind of pressed the cheese herb mixture in. The first batch was good, the second batch was awesome!! Thanks!
If you are reading this, go make this now! It is divine! I made it this past weekend and my husband is already asking for it again! Before I made it, he made his anti-zucchini sentiments known, but he is now a believer! Thank you for the wonderful recipe!
All keen to make & eat; Yummo!
Thanks