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.
Featured Comment
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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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!
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!