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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
made this today and they were amazing! thanks for all your good simple fresh recipes.
Happy New Year!
Forgot to thank for this.
The printing version.
Almost all the same and I love that.
Every recipe hangs in front of my nose while I’m cooking.
love you for that.
Every recipe hangs or stand in front of my nose.
Louise van der Marel
Hi Chungah,
First of all, a very good 2014-endig and a great and happy/healthy 2015.
BTW, did you have your little one by now???
Forgot the time when you said it would be.
put some Italian panko over it, then some very thin sliced fresh garlic and then your yummy stuff.
boy, we love this for breakfast-lunch or dinner.
I love to see some good snacks, making and in the freezer, because we have many times an invasion of people, they know I can cook and expecting a 25 course whatever in 1 hour.
I’m forever grateful.
take care and good health.
Louise van der Marel
Chungah! Your recipe has been a success every time I’ve made it! My husband and I were at a family barbecue this past Friday and everyone loved them, including our 6 year old cousins. Thank you so much for sharing such delicious recipes with everyone!
Hugs from Chile!
Wow this looks amazing! going to make this for a party this weekend. Everyone’s going to love it and I will link to it off my site!!!
One question, I am hosting xmas eve and wanted to use this recipe since we are doing an “all apps!” feast. Can I make these ahead? Would they be good at room temp if I made them the day before, stored them in the fridge and take them out pre-party? I am looking for as little work as possible the day of, obviously! 🙂
I completely understand – make-ahead dishes are a must for times like these! But unfortunately, I do not recommend making this ahead of time. This is really best when served immediately.
Are all cooling racks safe to put in the oven?
I can’t answer for certain if they are all oven-safe but every cooling rack that I’ve personally used has been fine.
I baked this. My zucchini was not crisp. I used a roasting rack. I broiled for over 5 minutes. Not crispy like I thought it would come out. Taste good but not the texture that I had in mind.
I’m not entirely sure what texture you were expecting as the zucchini has more of a crisp-tenderness to it. It’s certainly not like the texture of fried chicken!
Just tried it and it was yum! Sadly i didnt have enough zucchini to make alot of it 🙂
Came across your site through Instagram! Made this tonight, and it was so awesomely delicious!!! My hubby couldn’t stop saying “hmmm” after every bite 🙂 Can’t wait to try all of your other recipes! Thank you!
zuchinni recipe looks great I know what bake is but what is broil?
It is another oven setting that heats food using infrared radiation.
My husband is sooo picky and im trying to find healthy yummy recipes. I.found this one and tried it. The parmesan herb mixtures is delicius but for.some reason my zuchinini was not crunchy. Did I do something wrong. I was baking two things at once. Co uld that be it?? Does it normally crisp in the oven?? Helpp
Did you broil these for 2-3 minutes? That is the last and final step to get these babies nice and crisp.
For too soft zuchinni try baking them for a shorter time, possibly at a slightly higher temperature. If your zuchinni is larger, cutting out the seeds would help them remain crisp.
thx
Wow! Love, love, love your recipes and to think there are people out there this time of year bagging people to take some of their zucchini. Now we can say yes give me as much as you have because I have the very best recipe’s to use them up. Can not wait to try them.
delicious!!! thanks for the recipe. we ate them right out of the oven. crispy and tasty…
i cut more than quarters cuz my daughter’s squashes from her garden were rather large…:)
i also brushed them with olive oil, then rolled them in the spicy parmesan.
i didn’t have fresh parsley, so i sprinkled dried parsley right after i took them from the broiler.
delightful!! tasted light and healthy!!!
clean up wasn’t bad, since i paper-toweled the cookie sheet and the rack as soon as it was cooled. nothing ‘stuck’.
I tried this recipe last night for the kids they really enjoyed it. This dish really goes well with fish …found a website that is really great with fish dishes.
Oh my goodness, these look super yummy! Making them tomorrow!! Thanks!
Tried this last night and LOVED it. Two thumbs up from the whole family!
On the menu for this week! Gotta use up that most recent zucchini harvest 😉
Didn’t want to spent the money on spices so used an Italian seasoning I already had. Had a few more spices, Amazing!
Already have pre-packaged Italian spice mixture including basil, thyme, and oregano, along with marjoram, rosemary, savory, and sage (McCormick Perfect Pinch). Would it be appropriate to substitute 3/4 teaspoon of Italian Seasoning for thyme, oregano, and basil in your recipe?
Also, I have fresh garlic, but would need to buy garlic powder. Would one clove of garlic, minced, be an appropriate substitution? Not sure if you used garlic powder for a specific reason.
Yes and yes – the pre-packaged Italian spice mixture sounds perfect! You can also use as many as 1 clove of garlic or 2-3. It’s up to you!