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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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!
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