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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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..
Dang delicious! Cooked to perfection! I used a convection oven and baked for 15 minutes, then I broiled on high for 3 to 4 minutes. Are used an Italian seasoning mix instead of the herbs called for in the recipe because that’s what I had. This recipe is so simple and the outcome has fantastic “curb appeal”.
So my zucchini ended up soggy, any advice on what I did wrong? Thank you
maybe you cut them too thick. or not enough heat, I stick mine in a 500 deg bbq grill on top indirect heat.
Very good way to make zucchini!