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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I just gave it a try. The zucchini cooked perfectly but tasted a bit over seasoned and didn’t get as much Panko and cheese to adhere as I would have liked. I really like these simple ones as I get more comfortable with cooking.
I brushed the olive oil on and then rolled the zucchini in it. More stuck on the zucchini and the rest I saved for next time.
Try olive oil spray. Works great!
I didn’t see panko on the ingredient list. Did I miss something?
These were amazing! Even my “non-zucchini” eating family members gobbled them up. I too used a ziplock bag to put the cheese coating in. Then I cut my zucchini into fingers, and drizzled olive oil on them and let them sit for about an hour. When I was ready to bake them, I simply gave them a quick toss in the oil, then into the bag to coat with cheese. I sprinkled all the remaining cheese mixture on top and baked. Then into the broiler until brown and crispy. SO GOOD! Thank you.
Followed recipe and it is DELICIOUS.
Everyone in the family loved this except DH–he said it was too salty and too much cheese. I personally loved the slight crunch and cheese. I did remove the seeds from very large cucumbers and would always do this.
We made this a little easier for the kids to help with. I coat the zucchini in oil in a ziplock then dump in the cheese mix, and shake again. The kids love it better this way. The leftover cheese we just sprinkle on top.
This will be the second time we made these. Great for meatless Sunday… added bread crumbs cuz we always have big zucchini… We make em our own with added spice, always bangin!
Can these be stored to eat the next day? If so how would you store them.
Yum. And so easy. I actually gently tossed the zucchini in the dry-ingredient mix with the parmesan to coat the zucchini better. For my oven, I cooked it for 20 minutes. Once the whole thing cooled, I scraped the toasted parmesan bits from the bottom of the pan and sprinkle them on top of the zucchini to serve. Great recipe. Thanks.
Delicious and easy to make!!!
If you have ever grown zucchini… I used a medium size one and cut in half then into 12 strips. I cutout the center seed portion. I did the 20 minutes at 350 and it could have used another 10. Overall a very delicious recipe. Easily a 5 star.
I loved making this recipe and will make many times for a healthy snack.
This us a delicious way to use up some of your summer zucchini. My whole family plus a picky eater asked me to make this more ofren. I may experiment with this on the grill.
I must have done something wrong even though I very carefully followed directions. The squash was very tough, didn’t bake well. Didn’t I slice them thin enough?
This was really yummy and easy to make!
are the leftover of these good reheated? if so, what’s the best way to reheat?
This was amazing! And even heated up well for lunch the next day.
Flavor is amazing! I used fresh herbs, thyme and basil (forgot to add oregano). I also cut them half and then in 8ths and some in 10ths because the zucchini was big. I thought of making them like “fries” for side dish. But I had to add another 15 minutes in the oven at 425* for them to be light brown and 6 minutes under broiler. Still, even though they were good, they never crisped. Any idea why? They didn’t look as good as in the picture…
This was delicious! Thank you! I should have actually made more. I had just harvested a zucchini (the one I used was about 12 inches long by 2 1/2 inches wide cut into 10 pieces) and garlic from my garden, so I squeezed a couple cloves of garlic through the garlic press mixing into the olive oil in a shallow plate, then coated each side of the zucchini. In another shallow plate I had the parmesan mixture (that I omitted the garlic powder since it was in the oil), coating each side and putting it on parchment paper cooking it on the top shelf at 400 for 15 min. I didn’t use thyme this time. My elderly mother that I cook dinner for each night, who is finicky, said these really hit the spot. Super easy cleanup and I didn’t waste any ingredients. Will definitely make again.
Excellent
The baked Parmesan zucchini was delicious but even with non stick spray, the cleanup of the cooling rack was ridiculously difficult. So I won’t be making it again
I place my zucchini on parchment paper to make clean up easy.
Use spray on Dawn. Spray leave on a few minutes and cleans up quick and easy.