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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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.
this resupe is good
Made this tonight as a side dish and my family LOVEd it! I only had three zucchini so I added a summer squash too! With these veggies now in season, I will be making his again soon!
Hi. Why not put olive oil and spices in a bowl and whisk everything together, then lay them onto the baking sheet and THEN sprinkle them with parmesan cheese? I think they might crisp up a bit even before placing under the broiler. Also, in your recipe, you mention a cooling rack. Is the rack placed onto the baking sheet and the whole set-up (with the zucchini) placed into the oven? Thanks.
I forgot that you’re supposed to put the zucchini into the bowl to coat them evenly with the mixture. Then place them on the tray and sprinkle with the parmesan. Oops!
Yes, Tom, the zucchini should be placed on the cooling rack which should already be on the baking sheet. You can also toss the zucchini in a large bowl if you find that easier. I just prefer to toss it on a baking sheet since there is more space.
I’m always looking for low-carb yummies, and this one looks great! (Keeps my pre-diabetes in check.)
I make a very
similar zucchini dish. I just half mine lengthwise, slather with butter (or margarine if you prefer), and top with Everglades Seasoning. I throw them in the microwave 2-3 minutes, depending on size, take out and quickly and grate fresh parmesan on top and stick them under the broiler (toaster oven). Same process except quicker with a microwave. Everglades seasoning adds fantastic flavors, i.e., garlic, pepper, salt and other seasonings. Prep time is about 3-5 minutes, cook time, microwave and broiler 6-8 minutes. Your spice combination also looks great.
Yum! Can’t wait to give it a go. I just discovered your site today. I can’t wait to look at all your other recipes.
l.cornwallGoing to try these on the grill. Hope they come out like yours
Made them on grill came out delicious
I do a simular technique with all kinds of veggies. Brussel sprouts. Eggplant. Brocoli. You name!
i love this recipe. thank you
I tried the recipe, it came out very well. Thanks a lot.
I have made these, but the recipe I had called for Panko bread crumbs mixed with the Parm they were wonderful!!!!!
The recipe calls for fresh parsley but you don’t say where to use it … or maybe I’m missing it. Do you sprinkle it on before or after baking?
Susan, the parsley should be sprinkled on after baking as a garnish.
Serve immediately, garnished with parsley, if desired.
I love it. Thank you!! I want to try it immediately
Ah ha! I believe you have given me a recipe that my zucchini averse husband will eat – thank you!!
I love summer squash and zucchini, I just can’t get enough of it in these warm months. I can’t wait to try this!
What a great, healthy alternative for a side dish! I wonder how they would taste with some southwest spices!
I mixed McCormick’s cowboy rub, a bit of cayenne,and sharp cheddar as the topping, loaded it all onto iron grate, cooked on grill, cheated and used propane torch to brown tops before serving. of the 48 or so pieces cooked, it was gone before I could get steaks up and sit down myself. so I think southwest works too.
Are these baked on the cooling rack inside the pan, or just in the pan?
These are baked in the cooling rack.
I’m concerned that the cheese mixture is not sticking to the zucchini, can I coat it with olive oil and then sprinkle the cheese mixture on top?
Yes, absolutely! You can coat with nonstick spray – I like to use olive oil or canola oil spray.
When I put on the mixture most of it ended up beneath the cooling rack and on the baking pan. Very little of the great mixture stayed on the zucchini!
Those look sooo yummy! Great recipe 🙂
Happy Blogging!
Happy Valley Chow
I love zucchini, these look incredible!