This baked zucchini comes out perfectly tender crisp with a golden parmesan cheese topping.
Garden fresh zucchini is tossed with olive oil and herbs and topped with a pinch of parmesan cheese.
- This recipe is great to have on hand, especially when zucchini is abundant and always seems to end up on my doorstep! (This isn’t just my neighbors, right?)
- Baked zucchini is loaded with flavor and keto-friendly.
- This is a simple recipe that can easily be prepared in advance.
- Baked in the oven, these zucchini spears come out tender-crisp.
Ingredients for Baked Zucchini
Zucchini: Zucchini is one of my favorite veggies to plant in my garden. To choose the best ones, pick firm blemish-free zucchini. For this recipe pick small to medium-sized yellow or green zucchini.
Seasonings: Add flavor to this recipe with garlic, and store-bought Italian seasoning, or make a homemade version. For extra flavor, top them with a sprinkle of Parmesan cheese (optional).
Variations
- Swap out the Italian seasoning for lemon pepper seasoning, it adds a zesty flavor.
- Top with a sprinkle of fresh herbs, like parsley, and lemon juice.
- Try Greek seasoning for an earthy, savory flavor perfect for dipping in tzatziki.
- Serve as zucchini rounds instead of sticks for a change in presentation.
How to Bake Zucchini
- Cut zucchini into strips. In a large bowl, toss them with seasonings, oil, lemon zest, and parmesan cheese (optional).
- Place in a single layer on a rimmed baking sheet. Top with more cheese and bake.
- Broil for a few minutes until golden brown (recipe below).
Serve with steaks, burgers, chicken…or as a snack with marinara for dipping.
My Favorite Tips
- The thicker the zucchini is cut, the crispier it will be.
- Don’t overcook it or the zucchini may turn mushy.
- Instead of oven-roasted zucchini, try this recipe on the grill. Add the cheese after it has cooked.
More Zucchini Favorites
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Baked Zucchini
Tender and crispy zucchini with a sprinkling of parmesan cheese makes this easy baked zucchini recipe perfect.
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Preheat oven to 425°F.
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Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the parmesan cheese.
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Place on a baking sheet and top with remaining parmesan cheese. Bake 5 minutes.
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Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender crisp.
Leftovers will keep in the refrigerator for up to 3 days.
Calories: 80 | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 141mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 17.6mg | Calcium: 118mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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