Description
These Baked Parmesan Zucchini spears are a quick and healthy side dish that’s packed with flavor and texture. Seasoned with herbs and garlic, then topped with a crispy Parmesan crust, they’re oven-roasted to golden perfection. Whether you’re looking for a simple veggie side or a low-carb snack, this easy zucchini recipe is always a hit.
Ingredients
Scale
Vegetables & Cheese
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
Herbs & Seasonings
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
Oils & Garnish
2 tablespoons olive oil
2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with foil and place a cooling rack on top. Coat the rack with nonstick spray. This setup helps the zucchini crisp up evenly. - Mix the Seasoning
In a small bowl, mix together the Parmesan, dried thyme, oregano, basil, garlic powder, and a bit of salt and pepper to taste. This herb-cheese blend will form the flavorful topping. - Prepare the Zucchini
Arrange the quartered zucchini spears on the prepared rack. Drizzle them evenly with olive oil, then sprinkle the Parmesan mixture generously over the top. - Bake the Zucchini
Place in the oven and bake for about 15 minutes, or until the zucchini is just tender. - Broil for Crispiness
Switch the oven to broil and cook for an additional 2–3 minutes, until the Parmesan is golden and slightly crispy. - Garnish and Serve
Remove from oven, garnish with freshly chopped parsley, and serve immediately while hot and crispy.
Notes
- Using a cooling rack helps air circulate around the zucchini, making them crisp instead of soggy.
- For even more flavor, add a dash of red pepper flakes to the Parmesan mixture.
- These are best served right out of the oven while still crispy.
- You can substitute yellow squash or a mix of summer veggies for a colorful twist.
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 145kcal
- Sugar: 3g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 8mg