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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15 mins was not enough time….had to eat the meal in courses.
I have so much zucchini in my garden! I love that I came across this recipe! Unfortunately the directions don’t tell you what to do with the spice mix!
Erase that! I see that they call it a Parmesan mixture! Diving right into make it for dinner!
Fabulous. Used fresh thyme (about double the amount) because I was out of dried. Did I mention fabulous? Perfect texture. Perfect blend of flavours. Thanks for this.
We get so much zucchini and yellow squash from our CSA and I never know what to do with it. I usually make a lot of lemon zucchini bread but we are all on diets this year. This is wonderful. I could eat just this. Thank you.
Looking for a quick side with dinner that was a little spruced up and this did the trick. Very fast to make and a great blend of flavours. It was damn delicious as always.
This method was great. Whenever I make them on the stovetop they are too mushy. I will use less of the spice mixture next time though, too overwhelming, (could be I added too much) . The crunch of the Parmesan and tenderness of zucchini turned out great though. Will be making this again!
I put the olive oil and zucchini in a ziploc bag and rolled them gently until coated all over. I put the parmesan mixture in another ziploc bag. I placed the oiled zucchini in the parmesan mixture and shook until coated all over. Then proceeded to cook as directed in the recipe.
I used your baggie method for getting the olive oil and then the Parmesan mix on! It made it so easy! Much more even than just pouring on! Thanks for sharing this with us!
Going to try it today. Thanks for the advice Kathryn Walters I’m using the ziplock bag method.
I like the recipe but next time I will first dip zucchinis in the egg whites and instead to sprinkle them I will role them in parmesan mixture so that it sticks. Otherwise, tasty.
Hi there, curious about the egg whites. Did you try it like that, looking at weight watchers points it would be less with the egg whites although either is still a very good and healthy choice! Thanks for your answer
I haven’t made this yet but has anyone tried a lower-calorie version, such as egg whites and just a sprinkle of cheese!?
Delicious recipe, thank you! I was a little heavy handed w/ all the herbs and will prepare same way next time too. (Might try the suggested shake method also…) Will use this prep often for zucchini.
These are absolutely delicious! Perfect blend of seasonings! This is a new family favorite!!
this has been a hit every time!
just picked my first zucchini in garden and tried your recipe and I am hooked-this is definitely the best zucchini I have ever tasted-Thanks so much
I love this recipe, which is saying a lot because I am not a zucchini fan. It’s tough to get the parmesan mizture to stick if you follow the instructions, but I find that if I toss the spears in a bag with the oil then add the cheese mixture and toss again, they come out perfectly coated 🙂 One way ticket to yumtown.
These look delicious and I am planning to make them very soon. Approximately how much salt and pepper would you recommend?
It honestly depends on personal preference. For example, I never salt my food but my fiance will add tons! I recommend salting, to taste. 🙂
Just as advertised – beautifully crisp-tender with loads of flavor from the herb-parmesan crust…My spouse & I ate the whole batch with some grilled chicken breasts…I was very impressed…I was initially tempted to cook longer and at a higher temperature to get a better crispy outside; but an internet search persuaded me that would just make the zucchini soggy, so I cooked them as directed and they were wonderful! Crisp-tender really is the perfect description, with the crunch coming not from the cooking or crust, but from not overcooking them yet having a nicely browned herb-parmesan coating from the last few minutes under the broiler…We will definitely make these again…
Fabulous, I appreciate Zucchini now and there is not one member in my house that does not love this recipe. Easy to make and prep is not difficult at all.
This is by far the tastiest,cruchy,and tasty side dish!The whole family loved it!!
Really good didn’t have enough it went so fast! Made my life easier than frying it. Also put olive oil in ziplock and put 8-10 zucchini in at a time to coat then turned them in Parmesan mixture and placed on cooling rack. No crumbs wasted or burning in oven.
Super legit, kids and adults alike loved it. Will definitely be a repeat!
Made this last night. Easy and very tasty. You absolutely do not need the cheese. The cheese just makes it unhealthy.
Thanks for the recipe!
I bet you are a lot of fun at parties.
lolll
Agree!
thinking same