Baked Parmesan Zucchini
This post may contain affiliate links. Please see our privacy policy for details.
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!
This recipe was fantastic as written. I pushed my zucchini together on the pan so that the cheese wouldn’t fall between them. It makes a very fancy looking side dish.
I made this just as directed but had Asiago in my fridge so used that instead. Quite beautiful. Post Covid I have lost a lot of my taste but with salt this is delicious and I served it with my homemade marinara. Fabulous!
After many,many,many years I am finally trying to learn to cook.
Yours is my first recipe I tried, and I believe it came out pretty good. I am looking forward to trying others.
Thank you,
CWB
Could this be done in a crockpot? Looking to make something healthy for Thanksgiving, but there is limited oven\fridge space where I’ll be and need to be able to keep warm or cook in a crockpot.
Can you make this in the air fryer?
I make this all the time. Love this recipe.
For a more even coating, put the cheese mixture in a flat bottomed vessel and dip the oil coated sticks into the cheese rather than sprinkling the cheese on.
These are excellent and super easy. Everyone loved them.
I would suggest brushing on the olive oil as it covers each piece allowing the coating full coverage. We also rolled the top part in the bowl for the same reason.
Also we added a little panko breadcrumbs which worked out well.
For those trying this for the first time, don’t skip the broiling at the end. The browned tops adds the finished touch.
These are really good and, as claimed, addictive. The recipe is so simple, you can make it often and use up the crazy zucchini harvest. I can attest to the fact that even giant zukes can work well done this way – I just cut out and discard the super seedy interior.
After reading all the reviews, I went with a 400 degree oven for 15 minutes & broiled between 3 & 4 minutes. They were great! I used all dry ingredients because that’s what I had, but I tasted thyme, so next time I will use a little less and crush it first. I also felt the small ends of the zucchini were a little overspiced but the big hands were perfect, so keep that in mind when you’re seasoning, tho it could’ve just been the strong taste of time, so I’ll have to try it again. I didn’t try breadcrumbs like one person suggested just because I wanted to try the original recipe first.
I made these today and will definitely be making again they are delicious
This is the easiest and our absolute favorite zucchini recipe of all time. I recommend it to everyone. In the summer when we have plenty of summer squash we eat it every day. It never gets old!
A new and tasty way to enjoy the abundance of zucchini from our garden. Easy preparation and a healthy alternative to deep frying. This is definitely our new favorite
Great recipe! Although I rolled my zucchini in the olive oil then dredged the spears in the parmesan mixture. Definitely broil them the last 3-5 minutes! It made a nice soft crust.
Thanks for sharing. The topping is also good on garlic bread .
Excellent- easy and delicious
This was my first time cooking and trying baked zucchini. It was awesome, a sure fire hit.
Looks delicious a must try
Thanks for sharing.. So good. Love the topping, going to try it on garlic toast and homemade pizza.
Have you tried air frying?
My slight variation!
Cut the zucchini in half cross ways, then long ways, 4 to 6 pcs per half. Gently toss them in a plastic bag with olive oil, Italian seasoning, garlic powder salt and pepper to your taste. (Cooking them at too low temperature will make them soggy.) Put on a cookie sheet, not touching, green side down. ROAST them at 400° – 425° for 7 – 15 minutes. Roll them on a side and roast 7 min. more. Sprinkle with Parmesan cheese, then broil for 1 – 2 min. Eat while hot. Sooo good!