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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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!
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.