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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Wonderful recipe. I didn’t use any oil as zucchini are wet and Parmesan stuck to it easily. Made 6 bigger zucchini’s, about 10” each but sliced them into 8ths. When ready sprinkled with freash parsley and basil. Fed family of 4 adults and 2 kids. Everyone enjoyed it. Great way to use up summer harvest. We definitely will do it again.
great recipe. id recommend to coat the zucchini in olive oil using a brush and roll the veg through the parmesan mixture…much better.
So I just finished making these and my husband walked and stole one. He said they are terrible and took the whole pan with him. Seriously 10 minutes later he brought back the pan and said I’m going out to the garden to grab some more zucchini, we need to make it again!
Omg, sounds just like my late husband lol! God rest his soul xxx
WOW! You were right. 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!
This recipe was so easy and delicious!! Will go great with everything!
This was delicious! I took the extra crumbs and put them on mushrooms and baked the same way! I added panko as well to the crumb mixture!
This was so delicious. I did add more garlic because I love garlic, but otherwise I left it alone and it was amazing. Definitely will be adding to my veggie rotation.
Okay, these are seriously delicious!! I baked mine at 400 for about 15 minutes and didn’t need to use the broiler. The tops were nicely browned simply by being in the hot oven. Thank you for such an easy and super delicious recipe! I also love that you can tweak this with your herbs and spices to make many taste variations. Yum!!
Parmesan is Not a vegetarian cheese!
Okay, take a breath. No one said it was. It’s all good. Breathe…..
Actually, parm cheese IS vegetarian – it contains no meat…. its NOT VEGAN because it is an animal product. Big difference between vegetarian vs. vegan.
I am vegetarian and I will only use Parmesan if it doesn’t have Gelatine in it
Lots of cheeses now have a vegetable alternative to gelatine so may be that is what you meant?
I adore zucchini’s, am def going to try this recipe
Thankyou
Sorry meant rennet not gelatine but the same goes for both
Cooking right now! I did the Italian panko, Parmesan and added smoked paprika.
Wow!! Are these fabulous!! And, so easy!! I did make an adjustment in the preparation. I put the olive oil in a bag and gently moved the zuccini around to coat. I substituted 1/3 of the grated parm for panko bread crumbs. I rolled the zuccini in the cheese mixture and put on the sprayed rack. I lined the pan with foil to facilitate cleanup. I then sprayed the zuccini with olive oil spray and sprinkled the remaining parm mix on. Baked at 400 for 18 minutes…perfect!!! Can’t wait to make for friends. Next time I will try a little ground cayenne pepper in the spice mix. A definite keeper!!
I made these and they were delicious. I actually made them in the strip form and also in round like chips. I added more of the Parmesan topping to the rounds I love flavor. The only thing I wish was that it was more of a crunch because the bottom is soft but otherwise great recipe.
Jessica, you can flip them over halfway to get more crunch on both sides. Also use a bit of panko bread crumbs for more crunch. Happy eating!
Lord have mercy this was delicious! Halfway through cooking as I was reading reviews-I cranked up to 450 for about 10 mins. I broiled about 3 minutes after that. Wow! Just so good! I added a little panko to up the crunch factor. Will definitely make this again. Definitely. Like others, I had an issue with adherence-but remedied with a spritz of olive oil on each and rolling in the mixture. A couple more steps then the original recipe but definitely worth it. Amazing!
i added some crushed garlic, so tasty,imadea blue cheese dip,but hardly used any…yummy, straight out of the pan
a great snack for a catering from canteen vending
Made the bad boys the other night and my family went nuts!!!! They were more than what we anticipated. Delicious, quick and absolutely scrumptious. To the fact that they were BAKED was amazing. Have your cookbook and your recipes are delicious. Thank you for such a quick, tasty side or snack together with an aioli was heaven. A big ISO hit at the moment all the way from Australia.
Great flavor! 3 zucchinis went a long way. I would only change the technique when adding the seasoning as mentioned in the other reviews. Too much waste in the bottom of baking sheet. So I scraped the sheet and seasoned other veggies with it. I would definitely make this again. Thanks for sharing!!
Great recipe. I oiled the zucks and rolled them individually in a pie plate filled with parmesan mixture which worked out well for me. Thanks for sharing.
Recipe was simple and it was yummy! I did use the ziplock bag method as suggested in one of the reviews but I felt that left too much good stuff in the bag so took time to scrape the Parmesan cheese and herbs out of the bag. Making again tonight as a side to our surf and turf dinner, so may try brushing the olive oil and then sprinkling the topping on. One of the few recipes I have made that looks exactly just like the picture! Damn delicious!!!
Very tasty. I suggest using a BBQ or pastry brush to brush on olive oil and then pressing/rolling the zucchini into the cheese mix. You get a better coating that way.
Delicious. First time I made didn’t have even coating of topping. Next batch placed olive oil in small dish. Spread with small silicone pastry brush. Rolled coated zucchini in small rectangular dish with toppings to coat both sides. Continued with baking and broiling.