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.
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I always need more veggies around the holiday season, to offset all the cookies. These look divine!
Great Idea! We have a generous gift from a friend of GIANT zucchinis that don’t fit in our fridge so know we know what do to with them. Thanks! 😀
Hi, I just stumbled on to your site and I love it! I’m a single Sr. citizen, living alone and some of these vegetarian recipes are so easy I might just be persuaded to try them! I recently made a Crockpot full of Calico Beans. It turned out a bit too sweet (with brown sugar & molasses…), do you have a version of this? Thank you for your work to produce this. I appreciate it!
Gale Green
I do not have a recipe for calico beans at this time, but please feel free to browse through the recipe index for more recipes!
OMG this is the best summer squash recipe EVER! I had a couple of pre-sliced fresh zucchini/yellow squash packages that needed cooked today. I made the delicious cheese/herb mIx, pre-heated the oven to 450, spread the squash slices on a large grId rack over a cookie sheet, sprayed them with olive oil spray, then liberally sprinkled with the cheese mix. Baked in the upper part of oven and they were PERFECT after approx 18 mins. (check after 10). Did not need to broil. Served this with organic butternut squash ravIoli and got rave reviews from family/guests. Thanks so much for sharing the recIpe! I must check out your others.
I made the Zuchinni last night and just followed your directions. They were fabulous! My husband loved them. It’s not difficult, just mix all of the ingredients, I even used dried parsley. Then I oiled the Zuchinni with a pastry brush and daubed each one in the topping which, after combining in a small bowl, I put on my cutting board. So easy, so tasty. We Americans tend to over cook our vegetables, so just check them after 10 minutes to see how done the are, then pop them under the broiler for a few minutes. Thanks for the great recipe!
Reply requested.
Love your dogs also.
Dear Chungah,
We have dentures. Is it ok to mix all ingredients and then place on a cookie sheet with parchment paper? It is hard to do crisp with dentures. I have made this several times by this method and it turned out wonderful, but one time it came out like glue on the topping. Maybe a higher temp. or longer cooking time? They are in the oven right now. Looking forward to your answer. Love all your recipes, especially the shrimp ones. Love you and your wonderful recipes.
Lyssa, unfortunately, as someone who does not wear dentures, I cannot really answer with certainty. However, I can say that the zucchini is not as crisp as something like potato chips. There’s still a tenderness to it as you bite through.
These look very good. Can you make them in the microwave?
This recipe is really best suited to be made in the oven.
I just made these. So delicious! Better than any fried zucchini ever! I even snuck in a little paprika because that’s just how I roll. I’m on Atkins and these are a great lower carb side that really satisfies.
Thank you for the wonderful recipe!
I’m obsessed with zucchini. Love it here, there and anywhere. Just made your recipe. I followed it exactly and my zucchini look great! Can’t wait to dig in.
Thank you so much for sharing this delicious recipe. It has become one of my favorites! It is ever better the second day should you have leftovers (I make a ton just so I have more for a few nights 🙂 )! No problem with sogginess here, I bake them for about 15 minutes (a little less if I have the oven at a higher temp) and broil for about five. The leftovers I toss in the microwave for about 45 seconds and then broil for about three or four minutes in a preheated oven. Thanks again!!
I saw a few people posted about their zuchinnis turning out soggy, I myself have experience this before as well. I prefer grilling it the best, but when I do use the over to bake them it does indeed work best to use a cooling rack while baking, and on top if that I like to salt the zuchinnis and let them drain before hand (1-2 hours) to avoid sogginess. Thank you for posting this simply, yet yummy side dish!
Dear Chungah … Thank You for sharing this delicious recipe… I tried it out last weekend and even my “zucchini hating daughter” was excited… I translated your recipe into german and made a post about it … of course with backlink to Your blog … you can have a look here: http://bit.ly/1BTFpOL … I will annulate the post, if this is not okay for You, but I hope it is.
Greetings from Austria
Birgit
haha… I should better first think, than type… “annulate” is the very wrong word… “cleanup” was the word I thougt about…. 😉 Birgit
I made this tonight and served it instead of pasta with a homemade marina and a little fresh basil as a garnish. Delicious, and my husband didn’t even miss the pasta. It took a little longer to cook, and I did put it under the broiler for a couple of minutes at the end. Wonderful recipe! Chungah, you do a wonderful blog and BEAUTIFUL pictures.
I honestly did not know that there was that many dumb people in this world until I read the comments. Chungah you have a heart of gold for answering all these dumb questions, people read the recipe before you try it and if you change all the ingredients don’t bother commenting.
Well spoken my sentiment exactely.
I have made this several times, and though while good, it as never turned out crisp. Tonight I had my husband put it on the Green Egg while grilling chicken. It was finally crisp and perfect!! Yum, yum!
Would it work to substitute yellow squash in this recipe
I have not tried it myself but I don’t see why it wouldn’t work!
Why is there sugar in this dish?
Sugar content is found in all serving sizes and types of zucchini.
These are great! I’ve made them a few times now. I use a 15″ X 11 jelly roll/cookie sheet with a cookie cooling rack on it. For easier clean up, put foil in bottom of cookie sheet under rack because it does make a mess. I have another go to Zucchini recipe!
I made these tonight to go along with low fat recipe for sloppy joes on whole grain buns. Fabulous recipe! I promise you we did not miss having french fries or some other starchy fat. I will be cooking this often!