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