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 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
These say to serve right away, but I was wondering if they would be good to chill and serve at a later time? I’m looking for something to take to a potluck and these look and soud amazing.
This is really best when served immediately, but as always, please use your best judgment.
I reheated a few the next day in a pan and they tasted good, but they really were best right out of the oven.
Although this looks like a great recipe I would like to point out that it is NOT vegetarian. Parmesan is not a vegetarian cheese as calf rennet is used in its production.
I don’t like zucchini. Could this be made with cucumbers instead?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.