Baked Parmesan Zucchini

This oven-roasted zucchini turns a summer squash into an incredibly addictive, crispy-edged snack or side dish.

Baked Parmesan Zucchini

  • Servings: 4 servings

Matchstick cut zucchini tossed in olive oil and parmesan bakes up crispy on the outside and tender inside. It’s healthy, nutritious and delicious. The Parmesan provides a savory, salty complement to the sweet zucchini that makes you keep grabbing more. Roast at a high temp to achieve maximum crisping.


  • 4 zucchini, quartered lengthwise
  • 1/2 cup grated Parmesan
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley leaves


  • 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 the crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired.