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Delicious and healthy Parmesan Crusted Zucchini is made from zucchini spears coated in parmesan cheese and baked to perfection. It’s a great side dish for any meal.
We love our veggies, but especially when Parmesan cheese is involved! If you love this baked Parmesan zucchini, be sure to check out: baked parmesan potatoes, parmesan asparagus, and oven roasted vegetables.
baked parmesan zucchini
The hubby and I are actually trying to eat healthier this year. With that said, we’ve been trying to incorporate more veggies into out meals.
We have always loved zucchini as a side dish and wanted to try some Parmesan Crusted Zucchini Spears (now favorites along with Zucchini Boats and Baked Zucchini Chips).
We were so glad we came up with a recipe for this, because not only are they quick to put together (just a few minutes), but they are so delicious and make a great side to any meal.
To be quite honest, I’d eat these things even if I wasn’t trying to be healthy because they are that good. They were inspired by the Fried Parmesan Zucchini Sticks at one of our favorite restaurants – Claim Jumper.
We figure this is the healthy version of that and will be making these weekly because we love them so much (and if you liked the fried foods, you can check out our fried zucchini).
How to Make Parmesan crusted Zucchini
As mentioned, this recipe is simple and quick.
PREP. Begin, by preheating the oven to 350. Cut the zucchinis in quarters, length-wise and set aside. Line a baking sheet with foil and spray.
DRIZZLE & SEASON. Place the zucchinis on the baking sheet and drizzle with olive oil. You can even use a Spray butter if you’d like. Sprinkle on grated Parmesan cheese and any other spices desired. Some of our favorite include:
- garlic salt
- pepper
- dried parsley
BAKE. Bake for 12-14 minutes and broil for the last 2 minutes until cheese is more cooked.
baked PARMESAN ZUCCHINI FAQ
Can you cut the spears in rounds instead? Yes, you can! Just be sure to layer the zucchini in a single layer on the foil. You will also need to cut the baking time down a bit to more like 8 – 10 minutes, but this will vary based on how thick you cut the rounds.
How to Store Parmesan Zucchini? Once baked, you will need to store this in an air-tight container or bag and place in the fridge for up to 3-4 days. Reheat by placing in the microwave or we prefer to reheat in the oven for a few minutes (or even broiling)
More Zucchini Recipes: There are so many great and healthy dishes that you an make with zucchini. Along with squash, (which is pretty much prepared the same way) there are countless side dish recipes made with the veggie. Here are some of our favorites:
For more great veggie sides, check out:
- Roasted Brussel Sprouts
- Baked Parmesan Asparagus
- Roasted Green Beans
- Roasted Sweet Potato Cubes
- Brown Sugar Glazed Carrots
- Oven Roasted Red Potatoes
Parmesan Crusted Zucchini Recipe
Ingredients
- 3 medium zucchinis
- 1/2 cup parmesan cheese grated
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350
- Cut the zucchinis in quarters, length-wise. Set aside.
- Line a baking sheet with foil and grease with cooking spray.
- Place zucchinis on the baking sheet and drizzle with olive oil.
- Sprinkle on grated Parmesan cheese (and any other spices desired).
- Top with a little bit of salt and pepper.
- Bake for 12-14 minutes.
- Broil for the last 2 minutes until the cheese is more browned.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look so good Kristyn! I am always looking for new ways to use zucchini – I love it but the kids don’t really. lol. I will definitely be giving these a try!
Only 1 of the 3 older kids like them… maybe one day they’ll actually eat everything I make. 😉
Yummy!! I love zucchini!! My family is going to love this!! Thanks so much for the recipe!!
Thanks, Crystal! They really will love it – it’s so good!! 😀
These look delicious!!
Thank you!! 😀
Oh yes that sounds so good!! Zucchini is my all time favorite veggie!
Same!! It’s like the one veggie I’ve loved even since I was little. 😉
We love zucchini! Can’t wait to try this sometime. Yummy. Happy New Year btw. Pinning.
Thank you, Theresa!! And Happy New Year to you too!
I just made this for lunch. It was delicious! I ate a whole zucchini by myself.
I sliced my zucchini a bit smaller, but will do quarters (like you suggest) next time. I lost some of the yummy parmesan because my pieces were a little small. Because I was home with only my 6-year-old and didn’t need to be classy, I had no problem picking up the lost parm with my fingers. Om nom.
LOL!! So glad you tried and loved it. 🙂
Those look amazing! I’ve been trying to eat low fat – I can’t wait to try them!
xoxo
Same… let’s see how last I long. 😉
Yummy… Pinning 🙂
THANKS!!
I love zucchini!! These would be good dipped in some kind of maranara sauce. Yum!
Ooooh yes – Marinara Sauce would be great! Will try that next time. 🙂
I’m obsessed with zucchini too. I used to hate it as a kid but now as a grown up it’s my favorite. Right along with asparagus. (which I hated as a kid too!) Can’t wait to try these!
Zucchini and Asparagus are like my two favorites- could them every day!! 😀
Are these supposed to be somewhat crisp? I’ve made them twice and while I love the flavor, the zucchini sticks are mushy. Am I not baking them long enough?
Because zucchini is so moist they sometimes do get mushy. I would cut thinner strips if you are wanting it to be more crispy. 😉