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.
Did you make this recipe?
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I wonder what happens if you don’t use the cooling rack… I am not sure if mine can go in the oven.
¡Riquísimo! (delicious!)
Delicious. Made per recipe and added 1/4 panko to seasoning gir a crunch!
Sooo delicious!!! I’ve made too many zucchini recipes that are very bland but this one made me want to eat the whole pan! This will be my go to.
I had to try this recipe as it didn’t have a single bad review..and ..as Derric ate half of them while i finished making the omelette for breakfast..he agreed..extremely delicious..one of the comments said she used fresh herbs…and as i only had fresh herbs, i was inspired.. i put them in the coffee grinder with the grated parmesan and garlic to make a kinda powder which i rubbed all over them once they had been oiled…so easy and hands free.. i did cook them on a rack as recommended and felt this helped to get them evenly cooked..thank you..have added it to my..”will definitely cook again” folder
I cut mine horizonily and they crisp real well. It takes longer, so next time I will cut then vertically, but thiner than 1/4.
They were Delicious!
Very delicious
Love this I used to go to stairs and stein but this sounds so good.
Never got crispy or browned. Didn’t want to cook them any longer. Followed the recipe exactly! But still very good.
I baked this dish tonight. I brushed on the oil oil coating it evenly top and bottom. I seasoned it very lightly with pink Himalayan salt and fresh cracked pepper. I followed baking directions. Did not need a cooling rack. I just served immediately with chicken picatta and yellow rice. Yummy goodness all the way!
I wanted to add to my original comment and say that it was very delicious! I didn’t want any confusion, I did include all the spices after the salt and pepper. Worth making even for only 2 people. I just used less cheese. So yummy!
Very good!
Delicious but it took forever to even get the slightest browning. Went to 400 degrees then broiled for 3+ minutes.
It took a lot longer than 15 minutes at 350. The zucchini was really getting soggy as I kept adding minutes at 350. I think the temperature should have been 425 at 15 and then 4 minute broil. The spicing of it was really great though so in the end, it took about 25 minutes with a 4 minute broil and was a bit soggy but tasted good.
I made this tonight to go with meatballs and fettuccine and… WOW!! What an AMAZING recipe! Everyone commented that the veg was fully holding its own among the meatballs and pasta. Super flavorful, easy to make, and not oily at all. Thank you so much for a recipe that is going into my forever file ❤
Excellent although I baked it at 425 for 30 minutes and then broiled it for a minute or two.
This looks delicious, going to try it for a family meal next week. Can it be cooked ahead and reheated?
Where does the sugar 5G come from in the recipe?
Great
Taste was great- the cheese was crispy but my zucchini got soggy.
These are wonderful. I wish I would of found this recipe at the beginning of the zucchini season. Easy to make and even the picky eaters loved it.
Absolutely delicious! Squash of ant type is not necessarily a favorite with many – but this recipe will change their mind! And, Lowe calorie as well 🙂
Love Love Love!!
I used three large zucchini and they turned out perfect!