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.
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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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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.
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!