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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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!
delicious!
My Dad, boyfriend, and I just had it for dinner. They both said to make this again. It was the first thing they tried/ate.
I added lemon pepper for extra seasoning. but, it was a bit salty. no salt needed for this recipe.
Delicious and so easy to prep
I used the outside grill since we were bbq’ing and everyone commented how tasty they were. I had the kids arrange the zuccs and sprinkle the covering!
Ps…I added a little panko crumbs on top!
Doing those tonight!!!!! Have a lot of zucchini
We are drowning in zucchini currently and this recipe was a fresh taste from all the things we have been making. I had a lot of fresh herbs so I used them instead of dry, and chopped up the flatleaf parsely and added it to the other fresh herbs, parmesan, salt, pepper and garlic powder. I considered using fresh garlic but went for powder bc it mixed more evenly. I rolled each zucchini stick in a bit of olive oil, then the paste of herbs and cheese. I broiled on high for a few minutes bc medium wasnt bringing up the crispiness. This recipe was delicious! We dipped the sticks in marinara and really enjoyed the healthy treat. I will definitely make these again!
This is the BEST vegetable dish I’ve ever cooked!!! I went a step further and made my hot wings, following the same instructions and ingredients. I sprinkled a generous amount of cayenne pepper over the parmesan topping on the chicken before putting it in the oven for 40 minutes. Made the BEST hot wings ever with a crispy, cheesy crust! Many of the zucchini stalks did not make it until the chicken cooked. Something to remember the next time!
I made these and they were a hit with my husband and he don’t eat zucchini that often! I also added some breadcrumbs to make them a little more crisper. A great tip would be use a corn-on-the-cob trays. Put the olive oil in one and the seasoning in the other and dip the zucchini in them! No waste!
I haven’t tried the recepy. Although, it looks overly powered due to varieties of herbs on it.
I have to agree that parmesan does bring flavour in vege or meat and children number1 favourite.
Thank you and best wishes,
Srijana Lama
Dont leave a reply if you havent tried the recipe.
Fantastic recipe! I cut the zucchini into smaller spears and salted them while they rested on paper towels for 10 min. Rinsed them dried them them proceeded with the recipe. Your zucchini won’t be soggy if you try this trick. Thank you so much for sharing delicious recipes!!!
Very tasty and much nicer than a previous recipe I had used which was mixing the dry ingredients with an egg. Thank you.
I added nutritional yeast powder which adds to the flavour wonderfully.
These are soooo delicious!!!! We love them!
Excellent I make following the recipe and everyone love it sure do it again thanks a million
I made this with a few additions. I drizzled it with olive oil. Mixed toasted breadcrumbs , garlic powder and Italian seasoning together, sprinkled that on and then the Parmesan. Baked on parchment paper. It was a big hit!
Yum yum
We really enjoyed this recipe – great way to use those big zucchinis also.
Enjoyed this new take on a fav summer veg. Nice to the bite, rather than the typical soft and mushy texture you get when cooking zucchini. I found I needed to cook a bit longer than suggested and added 2 more minutes to the broiling time. Thanks for another great recipe!
This is delicious! I made them in the air fryer instead and they came out perfectly! Very flavorful! The only issue is that the cheese melted in the air fryer. But it added a whole lot of flavor!
Really love it! Delicious! I’ll make it over and over again! I love zucchini I cooked it all the time! Yummmy!
I was looking for something quick, tasty and delish….this recipe ticked all the boxes.
Thank you for simple and yummy . Brilliant! Minimum fuss. Much appreciated.
Very tasted. Added pinko for crunch and placed zucchini in olive oil prior to placing in seasoning. 400-425 for 20 min. Will make again.
We placed all ingredients in a Tupperware and shook it up which made preparation faster.
OMG these were delish. i did salt them first like you would eggplant then wiped the moisture and salt off, followed the recipe, baked them on parchment paper and crisped up under the broiler. my new favorite fry . yummmm
These were really good! I got lazy and added some Everything Bagel seasoning. Also broiled for about two minutes after cooking to give them a nice browning.. Amazing..