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. 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.
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.
That is delicious! I sliced my zucchini (and I had yellow squash) thin but did the rest of the recipe the same and the veggie is rarely my favorite part of dinner but I would have been happy with just a plate of those! But I had to share. Even my zucchini objector got down with the zucchini! That’s a keeper in my book!! Thanks for another damn delicious recipe!!!
Wicked nice recipe for the zuc sticks! We are making them tonight! Thanks for your recipe and keep ’em coming! Be safe, be happy!
Just made these as a side for dinner. Used the suggested 425 degrees for 15 minutes. Got to say, they were delicious. Used Ranch dressing as a dip and loved it. We will definitely be having these again.
I have made this recipe twice and I love it! Although it was delicious both times, the first time I used grated parmesan as opposed to shredded. I would definitely say that grated works a lot better for this recipe.
Tried this on zucchini, onions, peppers, and asparagus. All delish!
I made these last night for dinner. I had to cut my zucchini into eighths instead of quarters because it was really large. And I also didn’t broil them at the end because my oven runs a little hot so they started getting pretty brown just during their regular allotted cooking time. I can’t say the zucchini themselves were crunchy but the crust on top did get crunchy and it was absolutely delicious. I will definitely make this recipe again in the future.
These were easy to make and tasted delicious. I wasn’t sure about the broiling- coming from Australia- but worked out that it was the same as grilling and they browned nicely without either. Great new way to use home grown zucchinis!
Made this and it came out damn delicious! Easy, quick, and perfect side to my cauliflower mash and baked tilapia. Shared this recipe with my sisters. Thanks!
I have picky kids and it’s wasn’t a huge hit my husband and I enjoyed it though. A few things I’d cook at a hotter temp like 425 they needed more cooking time. Also the cheese wouldn’t stick or stay on due to cutting into quarter shapes.
Deliciously Addictive!!!
Delicious!
Super good! Not as crispy as I would have liked but still delicious. I topped mine off with some Lawry’s seasoning salt!
Great recipe! I sweated my zucchini with a couple of plates on top for about 30-45 min. In addition to removing some of the extra moisture, this helped to flatten the pointy tops of the slices so the topping stayed on better later. I sprayed them with Pam olive oil. I was out of thyme, and did not use a rack. I did use the Convection feature (fan) at 350 degrees for the full 15 minutes, then switched to my overhead broiler. Parts were moist and tender; parts were crunchy and crispy. I’m not sure which was better. It was all good. My only regret is that I didn’t make more of them. My husband says he hates zucchini, but he loved these! Flavor and textures were great. I did not notice any funky odors as some other reviewers did. Well written recipe. Thanks!
Very nice recipe. Took the advice & roasted at 425 for about 15 minutes, turning the pan around. I basically brushed each piece with olive oil & then dipped in parm & herbs. So easy & yummy. Honestly I don’t understand some of the negative reviews. I served with pork chops & mashed sweet potatoes.
Love it! Great taste and easy to make!
I made this last night as the side dish to grilled tri tip. We loved it. I used my olive oil spray bottle I bought from QVC which is a measured 1/4 tsp. of oil per spray. I used 2 tsp. oil instead of 2 Tbsp. I baked it at 425 for 25 minutes and broiled for 4 minutes. Thank you. Delicious!
Made it for the first time, and next time will be deliscioso great..!
taste so good, and one can serve it by itself or with just about anything.
Serve it with baked chicken. Soooo good ..
It was really good! My family ate all of it before I could even touch them
This is my favorite way to prepare zucchini. I’ve been making this for about 2 years now. It is also wonderful with a little, tiny bit of ranch dressing on the side.
I’m not really a Zucchini type person, but I have to admit that this is now going to be a new favorite! Everyone loved it and I shared recipe with my sweet elderly neighbors! I made this to go with our 4th of July steak dinner yummy ❤️