Baked Parmesan Zucchini
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
Crisp-tender zucchini sticks with an irresistible Parmesan topping! The perfect side dish to sneak in veggies for both kids and grown-ups.
Featured Comment
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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 ❤️
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!!