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!
So good. Just made it for lunch.
Delicious! I brushed the olive oil on with a silicone brush and then coated the zucchini much like one would bread chicken. This way there was less wasted of the delicious coating…. Browned up nicely. Just make sure to watch it carefully under the broiler…
This recipe is so good that even my vegetable averse husband ate the entire portion. The only thing I changed was the way I added the topping. I sprayed the zucchini quarters with olive oil spray, then dipped the pieces in the mixture. Otherwise, too much ends up in the pan, not on the zucchini.
Very tasty! Just wondering can you air fry this?! Because in my oven they never crisp up! Thank you!!! My son and husband will eat zucchini occasionally because of this recipe!
I have made this recipe about 3 times so far and it is so yummy, delightfully clean and light. Slightly less crispier than a deep fried version but delicious nevertheless. It’s definitely make it’s way too my cookbook as tried and tested recipe.
Thanks! I was just looking for an easy zucchini recipe! I can always count on you!
Has anyone tried these medallion cut?
Excellent. The only thing I did different was rub them with oil versus drizzle them. Definitely a keeper!
Thank you. Delicious recipe, very easy to follow.
I did these in my air fryer and they were fantastic! We have a new substitute for French fries.
How long in the air fryer? 400 deg.?
How long and at what temperature did you cook the fried zucchini?
Only had grated parmesan in a plastic jar. Used garlic, oregano, onion powder, salt, parsley. Perfect timing in oven. These were awesome. Thanks.
I baked Zucchini using your recipe for dinner! I added some lemon pepper seasoning for the extra zing. Received a thumbs up from the entire family! Mind you, they are picky critics This recipe is a keeper!
Easy to make, looks great to serve.
My son & boyfriend loved it!
We loved this recipe. I didn’t have any oregano so added mint instead and it was just lovely!
Great recipe! A perfect side for summer meals!
Totally delicious! Easy and quick to make as a tasty side dish.
I tried to print this interesting recipe but what I got was 16 pages of blog! What a waste of paper and ink! Can’t you do better than this?
Yes, W. Moyer, there is a PRINT RECIPE button located in the recipe box that allows you to print the recipe on one page.
“Can’t you do better than this?” Let’s spread some kindness here. We’re a group of hard working women trying to share our favorite, professionally-tested recipes with our awesome home cooks out there.
Thanks for your hard work. This page has made preparing meals in the firehouse a breeze!
you yourself can “do better” by paying attention to the print preview before confirming the print job, or by stopping a print job midway when you realize you’ve made a mistake. it’s not kind to blame others for your errors. also, stop and consider the impact your words may have on others before hitting ‘post’.
this is a wonderful recipe blog that many of us come to time and again for trustworthy, timeless, and tasty dishes. please don’t be the reason the creators lose the spark of joy that brings us new content.
“Can’t you do better than this?”
You’re the one who couldn’t manage to print just the recipe instead of printing 16 pages of garbage. Sounds like user error. Can’t you do better than that?
These were absolutely delicious! Thank you for sharing your recipe!
Easiest zucchini recipe ever!
Not mushy… delicious… and kid approved!
Love, love, love!
Everyone ages 1 to 11 and adults wanted seconds (except the stubborn 4 year old. Oh well!)
Wee will be making again this week.
Absolutely delicious! I used no fresh seasoning or freshly grated cheese, tossed the dried parsley in with the seasoning and cheese, and Used spray on olive oil (so worth the extra cost!) Easy, easy recipe.
Delicious