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’m addicted. It just melts in your mouth. quick, easy and healthy. I love it!
OMG! So good! Hope it is ok, but I had to share on Facebook!
This looks amazing! I love Zucchini so I can’t WAIT to make this!! 🙂
I’m a little confused about the cooling rack. The only cooling rack I have is one I use for cookies and I it came with three in a pack. Has the little wire folding 4 in.legs so you can stack them on top of each other. Is this what you are talking about? If so do you use the legs or just lay it flat on the baking sheet? Feeling kinda dumb. { : !!
Cynthia, you can lay the cooling rack flat onto the baking sheet.
Thank you, can’t wait to try this and share with friends and family.
Easy…quick…and oh so delicious!
Friends with gardens are always giving me vegetables to the point I run out of things to cook. I used the zucchinis to make this dish last night & zucchini bread (to freeze for later). The zucchini sticks were easy, healthy and delicious. Thank you for the recipe.
HI I am just now making these and they smell delish!!!. I used a spray olive oil tho. Hope it works out…
I made these tonight, goodness are they yummy!!! I can’t wait to take the leftovers to lunch tomorrow!
When you broil them after cooking, do you remove them from oven first until oven reaches broiling temperature?
You can leave them in the oven to reach broiling temperature.
Do you peel off the skin? Wouldn’t they be tough if you leave the skin on?
Kathy, I left the skin on and did not find them tough at all. Rather, upon peeling, I’d find them more “mushy”.
I have grown my 1st zucchini plant that produced the veggies this year and am looking for different ways to cook them. I am so going to try this tomorrow. Thanks for the suggestion.
I saw on the Today show that you should cut out the seeds before baking since the seeds can get mushy. Just wondered if anyone tried this??
Made these last night using half the amount of parmesan.
Brushed the zucchini with olive oil directly on cooling rack over baking sheet then sprinkled with parm/herb mix. Left skins on. Cooked as directed then broiled to brown & crisp up.
Amazing. Also cut some tomatoes in half, brushed with oil and topped with same mix and cooked together. Lovely easy nutritious and delicious side dishes or appetizers!
tomatoes too is a GREAT idea. Thanks!
Awesome recipe! I made them last night. My husband loved them 🙂
This may be a silly question, but do you peel the zucchini first? Thanks!
That’s really based on personal preference. I kept the skin on and loved it that way!
Did you completely peel the skin off…I can see some green and I was wondering what to do??
That’s really based on personal preference. I kept the skin on and loved it that way!
Made these with chicken wings and everyone loved them. We dipped them in the home made ranch dressing along with the wings. One of our friends is a chef he really enjoyed them. Thanks
I have an idea–serve w/ ranch dressing and some of that country gravy (the cream coloured kind w/ pepper n it), and I bet kids would find they like these too!! Gonna try it!
These look amazing.
I was hoping to bring them to a bbq. Will they hold up? Are they ok cold or do they lose the crispiness?
Unfortunately, I do not recommend making this ahead of time as this is best served immediately.
This is a great recipe. They were also terrific the next day – straight from the fridge. Just let the chill come off (for flavor) – they were still nice and crisp.
I made these the other night and they were fantastic! Now I’m wondering if they could be made on the grill because it’s too danged hot to turn the oven on right now? Directly on the grate, or on a grill safe baking sheet? Maybe cook over indirect heat on the grill then put over the flame to crisp?
Yes, that sounds amazing!
Yes, absolutely on the grill. This is how we’ve done zucchinis for several years. Also, I’d say 20 minutes in the oven is waaaay too long. Especially if your zucchini end up soggy. Start with 5 minutes, check, another 5 minutes. But watch what you’re doing as zucchini turn from hot through to soggy in a nanosecond.