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.
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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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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!
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!