These Parmesan Zucchini are cheesy, crunchy, and baked to perfection. They're a vegetarian dish that is crispy and bursting with delicious flavors.
Parmesan Zucchini are the perfect marriage of salty cheese and healthy vegetable. These zucchini sticks are baked until they are nice and crisp, helped along by the oil and breadcrumbs sprinkled on top. Add in some seasoning to really make the flavors sing, and you have one delicious side dish.
Though Parmesan Zucchini look a little like french fries, they are much healthier. And because of the texture, this dish can easily substitute for the carbohydrate or grain in a meal. Super satisfying and yummy, this Parmesan Zucchini recipe is a winner. Let's talk about what ingredients you'll need.
Video Tutorial
Main Ingredients
- Zucchini. Green zucchini can be used, but if you want, you can also substitute yellow squash. They both work great here.
- Breadcrumbs. Use regular or seasoned breadcrumbs. You can also substitute Panko if that's all you have on hand.
- Parmesan cheese. Finely shredded works best for sprinkling.
- Oil. I used grapeseed oil, but olive oil could be used as well.
- Salt.
- Paprika.
How to Make Parmesan Zucchini
1. Cut off the ends of the zucchini and then cut each one in half. For each half, slice it into sticks, about 3 to 4-inches long and ½ to ¾-inches wide.
2. Place the zucchini sticks onto a baking tray in rows, close to each other but not overlapping. Sprinkle them with salt and paprika.
3. Dip a pastry brush into the oil and gently brush the zucchini pieces with oil.
4. Now, sprinkle the bread crumbs and Parmesan cheese over the zucchini.
5. Bake at 400°F for 30 minutes. Then, garnish the Parmesan Zucchini with chopped chives or parsley, and serve.
Tips for Making Parmesan Zucchini
- Cut the zucchini sticks evenly. It's important to take the time to cut your zucchini evenly, so the length and thickness of each stick is the same. This ensures that all the zucchini cook at the same speed, so you don't have some pieces overcooked while other pieces are underdone.
- Brush the oil on. Brushing the oil onto the zucchini is important for two reasons. One is that it gives the seasonings something to stick to and helps baking. The second is that brushing it on, rather than drizzling or pouring, keeps the zucchini from absorbing too much oil, and making the dish soggy and greasy.
- Keep the zucchini close on the baking tray. If you space the zucchini too far apart, then they will not adhere to each other when the Parmesan cheese melts during baking. You don't want to smash them together either, though, or air won't circulate and cook them completely. So, just lining them up next to each other is perfect.
How to Store the Leftovers
For these Parmesan Zucchini leftovers, place them in an airtight container inside the refrigerator. They will stay fresh for about 2 days. If you want to keep them longer, then place them in a ziplock freezer bag and they can last in the freezer for up to 10 months.
How do I Reheat it?
To reheat your leftovers from the freezer, allow them to defrost before reheating. Once they are defrosted or are coming from the refrigerator, place them on a baking tray again and warm them in the oven for about 10 minutes, or until they are crispy. You may want to add some more Parmesan and breadcrumbs to give them a crunchier exterior.
What Can I Serve this with?
- On its own. Just munch on this side for a snack, no main dish needed.
- With burgers or sandwiches. Use this zucchini dish as a side in place of fries or potatoes. It can also sub for the vegetables.
- As a base for a stew. If you have ever had chili fries, then you know that a nice crunchy veggie under a tasty stew is oh so good.
This recipe for Parmesan Zucchini is so scrumptious. It's a great way to eat vegetables that don't really taste like vegetables. (Note for parents of picky eaters!) Enjoy this simple yet healthy side dish with all of your favorite meals, or as a tasty afternoon snack. I hope you love its wonderful flavors and crunchy texture as much as I do.
You'll also enjoy these tasty zucchini recipes:
- Mexican Zucchini Boats
- Creamy Zucchini Sauce
- Easy Zucchini Chickpea Curry
- Zucchini Noodles
- Roasted Zucchini Salad
Parmesan Zucchini
Ingredients
- 2 lb. zucchini (about 4 small zucchinis)
- ½ tsp. salt
- 1 tsp. paprika
- ½ tbsp. olive oil (or other kind)
- ⅓ cup bread crumbs
- ½ cup Parmesan cheese
Instructions
- Cut off the ends of the zucchini and then cut each one in half. For each half, slice it into sticks, about 3 to 4-inches long and ½ to ¾-inches wide.
- Place the zucchini sticks onto a baking tray in rows, close to each other but not overlapping. Sprinkle them with salt and paprika.
- Dip a pastry brush into the oil and gently brush the zucchini pieces with oil.
- Now, sprinkle the bread crumbs and Parmesan cheese over the zucchini.
- Bake at 400°F for 30 minutes. Then, garnish the Parmesan Zucchini with chopped chives or parsley, and serve.
Notes
TIPS FOR MAKING PARMESAN ZUCCHINI
- Cut the zucchini sticks evenly. It’s important to take the time to cut your zucchini evenly, so the length and thickness of each stick is the same. This ensures that all the zucchini cook at the same speed, so you don’t have some pieces overcooked while other pieces are underdone.
- Brush the oil on. Brushing the oil onto the zucchini is important for two reasons. One is that it gives the seasonings something to stick to and helps baking. The second is that brushing it on, rather than drizzling or pouring, keeps the zucchini from absorbing too much oil, and making the dish soggy and greasy.
- Keep the zucchini close on the baking tray. If you space the zucchini too far apart, then they will not adhere to each other when the Parmesan cheese melts during baking. You don’t want to smash them together either, though, or air won’t circulate and cook them completely. So, just lining them up next to each other is perfect.
Mio says
Very good, but if you put on the oil first then the spices stick. Lightly spray with olive oil spray after crumbs and cheese.
Tania Sheff says
Thanks, Mio!
Frederika says
I agree, olive oil first, then spices. Also, I would like them to be crisper. Can that be accomplished and how?
Tania Sheff says
Hi Frederika! Unfortunately, you cannot make zucchini crispier, because it's a very watery vegetable (unless you dredge it in flour and breadcrumbs and fry it, but that would be a totally different recipe).