This post may contain affiliate links. Please read our disclosure policy.

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.

Parmesan Crusted Zucchini
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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). 

Zucchini for Parmesan Zucchini Recipe

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.

Zucchini Spears

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:

Baked Parmesan Zucchini

For more great veggie sides, check out:

4.95 from 18 votes

Parmesan Crusted Zucchini Recipe

By: Lil’ Luna
Delicious and Healthy Baked Parmesan Zucchini. These spears are crusted in Parmesan cheese and baked to perfection, making them a great side dish for any meal. 
Servings: 8
Prep: 2 minutes
Cook: 14 minutes
Total: 16 minutes

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

Calories: 36kcal, Carbohydrates: 2g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 106mg, Potassium: 197mg, Sugar: 1g, Vitamin A: 195IU, Vitamin C: 13.1mg, Calcium: 86mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.95 from 18 votes (9 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




71 Comments

  1. Yvonne Burdette says:

    Can’t print recipes. Please help!

    1. Kristyn Merkley says:

      Oh, darn..I am sorry! It must be something in your settings or with your printer. I wish I could help, but I can’t see it from your end.

  2. Marie says:

    looking for good Italian healty recipes.

  3. Harmonium guide says:

    5 stars
    Sounds good.

    1. Lil' Luna says:

      Thank you..it is 🙂 Hope you’ll try them!

  4. Ange Gibbs says:

    In your introduction you say this recipe “takes just too minutes” Too? Surely you mean TWO. (If you have fast hands)

    1. Lil' Luna says:

      Yes, I do mean two 🙂 I’ll fix that. Thank you!

  5. Teresa says:

    I was wondering why my fried zucchini didn’t turn out quite right, no bread crumbs.
    Thanks,
    Teresa

    1. Lil' Luna says:

      Did you drizzle with olive oil and at the end put under the broiler? I’m not sure why? I’m sorry it didn’t..If you try again, let me know what happens!

  6. Jeanie says:

    I have steam veggies most nights, and to be honest I was getting bored of having the same thing. This recipe seemed like an easy way to mix things up a little on the plate. This was super quick and easy. I set fire to the baking sheet, when trying to grill them at the end. I’ll know better next time not to place them so close. That aside, I loved them. Very tasty and easy. I paired them with lamb cutlets and baked carrot recipe and was thrilled with a very tasty meal. A Pinterest success!

    1. Lil' Luna says:

      Thank you so much for the feature. 🙂