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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Hola, Chungah.
Voy a escribir en español porque mi inglés está muy desmejorado y me avergüenzo.
Acabo de descubrir esta receta en Pinterest y me alegro de haber llegado a un blog tan elegante y refinado como el tuyo, lleno de recetas que quisiera probar ya mismo.
Me gusta que indiques de dónde está tomada la receta y que te detenés en detalles que marcan la diferencia entre un buen resultado y uno grandioso. Voy a hacer estas tiras de zucchini mañana mismo.
Cuídate!
The most important thing is to have the zucchini completely dry before you springle the mixture over them. They are delicious also served with yoghurt sauce.
General comment on “broiling”.
In the States (I think), broiling is using the part of the oven where the heat comes from overhead.
In England, that part of the oven is called the grill.
So, if you’re in England and you “broil” or grill the Zucchini (again, that’s the State’s name, England it’s courgettes) for a couple of minutes it will help to crisp the outside of the zucchini, it should be soft and succulent on the inside.
Not tried the recipe yet but am going to do, just need to go to the shops, or is that visit the Mall.
Sounds like a great recipe and great comments. Hope I haven’t offended anyone. Enjoy your food guys.
You described these as “crisp and tender”. Does that mean they’re supposed to be soft on the inside and only crispy on the outside? That’s how mine turned out. I thought they’d be crunchier. They tasted delicious, though.
That’s exactly right – crisp on the outside, tender on the inside.
I generally don’t care for zucchini or squash in general (though I don’t mind butternut), but my girlfriend bought two thinking they we’re cucumbers (I guess they kind of sort of look like them, but not really).
Well scouring the web for ways to get rid of them, I came across this, and they came out pretty good. I bought some more and added some breadcrumbs I made, and added it to this recipe to give it a bit of extra crunch.
i made these today and they are great.
Tried it as a snack, so good can’t stop munching I ate everything in just 5 minutes! Thanks for the recipe!
Made these for my guys tonight and received rave reviews. Thanks for the recipe.
I absolutley love these….. So good and easy to make. thanks for sharing
I love this récipe!, thanks for this healthy dish
Do you have any idea on how to make a light, elegant dish of shishito peppers?
Unfortunately I do not as I have never cooked with shishito peppers before.
I made these last night for dinner and they were a huge hit with my husband and kids. This recipe is definitely a keeper. Thanks for sharing your recipe!
These zucchini looked so delicious so tried them….but simplified the prep somewhat.
after cutting the zuccini into qtrs I then put them into a plastic bag , added the oil, ( I used half the amount of oil) shook them up to get a good coating then added all the rest of ingredients, again shaking to coat.using tongs then placing on baking sheet. I found there was no need to broil/ grill if cooked in fan baked. They still turned out nice and crispy….then throw the plastic bag away…no dishes but evenly coated vegetables. I also use this system for ‘dry’ roasting othe vegetables such as potato, pumpkin and kumara
Made these tonight. Awesome! Just 2 of us and there was none left.
Thanks for a healthy vegie dish.
we made these – so quick & easy and came out great, even our toddler gobbled them up! I halved the zucchinis before quartering them to make them a little smaller, but otherwise followed the recipe & love it! also tried the slow-cooker creamed corn from this site, it was great too! excited to try some more recipes, thanks!
I don’t have a cooling rack unfortunately. Do you think I can still make the dish?
Yes, it should still be fine. The cooling rack just really helps the zucchini crisp up.
I’m not much of a zucchini- eater but I just pulled these out of the oven, and these are great! So easy to prepare and healthy too. Thanks for the great recipe!
This is one of the best recipes I’ve ever found online! THANK YOU SO MUCH! I made a little pest mayo to dip it in and I was in HEAVEN!!!!
Can’t wait to try more of your delicious food!
Liz
This is the recipe that made me find your blog. One of my friends put it on Facebook. Thank you, friend! I’ve really enjoyed your ideas. I’d vote for the honey-sesame chicken nuggets as my favorite. Those were amazing.
made this today and they were amazing! thanks for all your good simple fresh recipes.
Happy New Year!