Baked Parmesan Zucchini
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Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!
Zucchini and parmesan cheese. It’s a match made in heaven. And if all veggies were like this, I’d become a vegetarian tomorrow.
No, but really, this is by far one of the best veggie side dishes I’ve ever made. And the best part about this is that there is absolutely no deep frying or sauteing of any kind.
Simply cut your zucchini into quarters lengthwise, sprinkle on that Parmesan goodness and throw into the oven to let it get nice and crisp.
I like to let mine broil the last couple of minutes to get that nice golden brown crust. It’s so good, even your picky eaters will be begging for seconds and thirds!
Baked Parmesan Zucchini
Ingredients
- 4 zucchini, quartered lengthwise
- ½ cup freshly grated Parmesan
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoon chopped fresh parsley leaves
Instructions
- 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 crisp and golden brown.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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I am not normally a fan of zucchini but this recipe was a game-changer. They were delicious! Thank you for sharing.
Delicious!! I added lemon zest and lemon juice from 1/2 of a lemon, so good!!
Delicious!! I’ll definitely make it again!!
Can this be done in an air fryer?
I make it in air fryer
How do you cook it I’m air fryer?
Do you have the nutritional details for this recipe? I.e. calories, carbs etc?
thank you for the recipe
Can you freeze these after cooking?
Easy and delicious & healthy
This recipe was fantastic as written. I pushed my zucchini together on the pan so that the cheese wouldn’t fall between them. It makes a very fancy looking side dish.
I made this just as directed but had Asiago in my fridge so used that instead. Quite beautiful. Post Covid I have lost a lot of my taste but with salt this is delicious and I served it with my homemade marinara. Fabulous!
After many,many,many years I am finally trying to learn to cook.
Yours is my first recipe I tried, and I believe it came out pretty good. I am looking forward to trying others.
Thank you,
CWB
Could this be done in a crockpot? Looking to make something healthy for Thanksgiving, but there is limited oven\fridge space where I’ll be and need to be able to keep warm or cook in a crockpot.
Can you make this in the air fryer?
I make this all the time. Love this recipe.
For a more even coating, put the cheese mixture in a flat bottomed vessel and dip the oil coated sticks into the cheese rather than sprinkling the cheese on.
These are excellent and super easy. Everyone loved them.
I would suggest brushing on the olive oil as it covers each piece allowing the coating full coverage. We also rolled the top part in the bowl for the same reason.
Also we added a little panko breadcrumbs which worked out well.
For those trying this for the first time, don’t skip the broiling at the end. The browned tops adds the finished touch.
These are really good and, as claimed, addictive. The recipe is so simple, you can make it often and use up the crazy zucchini harvest. I can attest to the fact that even giant zukes can work well done this way – I just cut out and discard the super seedy interior.
After reading all the reviews, I went with a 400 degree oven for 15 minutes & broiled between 3 & 4 minutes. They were great! I used all dry ingredients because that’s what I had, but I tasted thyme, so next time I will use a little less and crush it first. I also felt the small ends of the zucchini were a little overspiced but the big hands were perfect, so keep that in mind when you’re seasoning, tho it could’ve just been the strong taste of time, so I’ll have to try it again. I didn’t try breadcrumbs like one person suggested just because I wanted to try the original recipe first.
I made these today and will definitely be making again they are delicious
This is the easiest and our absolute favorite zucchini recipe of all time. I recommend it to everyone. In the summer when we have plenty of summer squash we eat it every day. It never gets old!
A new and tasty way to enjoy the abundance of zucchini from our garden. Easy preparation and a healthy alternative to deep frying. This is definitely our new favorite
Great recipe! Although I rolled my zucchini in the olive oil then dredged the spears in the parmesan mixture. Definitely broil them the last 3-5 minutes! It made a nice soft crust.
Thanks for sharing. The topping is also good on garlic bread .
Excellent- easy and delicious
This was my first time cooking and trying baked zucchini. It was awesome, a sure fire hit.
Looks delicious a must try
Thanks for sharing.. So good. Love the topping, going to try it on garlic toast and homemade pizza.
Have you tried air frying?
My slight variation!
Cut the zucchini in half cross ways, then long ways, 4 to 6 pcs per half. Gently toss them in a plastic bag with olive oil, Italian seasoning, garlic powder salt and pepper to your taste. (Cooking them at too low temperature will make them soggy.) Put on a cookie sheet, not touching, green side down. ROAST them at 400° – 425° for 7 – 15 minutes. Roll them on a side and roast 7 min. more. Sprinkle with Parmesan cheese, then broil for 1 – 2 min. Eat while hot. Sooo good!
I wonder what happens if you don’t use the cooling rack… I am not sure if mine can go in the oven.
¡Riquísimo! (delicious!)
Delicious. Made per recipe and added 1/4 panko to seasoning gir a crunch!
Sooo delicious!!! I’ve made too many zucchini recipes that are very bland but this one made me want to eat the whole pan! This will be my go to.
I had to try this recipe as it didn’t have a single bad review..and ..as Derric ate half of them while i finished making the omelette for breakfast..he agreed..extremely delicious..one of the comments said she used fresh herbs…and as i only had fresh herbs, i was inspired.. i put them in the coffee grinder with the grated parmesan and garlic to make a kinda powder which i rubbed all over them once they had been oiled…so easy and hands free.. i did cook them on a rack as recommended and felt this helped to get them evenly cooked..thank you..have added it to my..”will definitely cook again” folder
I cut mine horizonily and they crisp real well. It takes longer, so next time I will cut then vertically, but thiner than 1/4.
They were Delicious!
Very delicious
Love this I used to go to stairs and stein but this sounds so good.
Never got crispy or browned. Didn’t want to cook them any longer. Followed the recipe exactly! But still very good.
I baked this dish tonight. I brushed on the oil oil coating it evenly top and bottom. I seasoned it very lightly with pink Himalayan salt and fresh cracked pepper. I followed baking directions. Did not need a cooling rack. I just served immediately with chicken picatta and yellow rice. Yummy goodness all the way!
I wanted to add to my original comment and say that it was very delicious! I didn’t want any confusion, I did include all the spices after the salt and pepper. Worth making even for only 2 people. I just used less cheese. So yummy!
Very good!
Delicious but it took forever to even get the slightest browning. Went to 400 degrees then broiled for 3+ minutes.
It took a lot longer than 15 minutes at 350. The zucchini was really getting soggy as I kept adding minutes at 350. I think the temperature should have been 425 at 15 and then 4 minute broil. The spicing of it was really great though so in the end, it took about 25 minutes with a 4 minute broil and was a bit soggy but tasted good.
I made this tonight to go with meatballs and fettuccine and… WOW!! What an AMAZING recipe! Everyone commented that the veg was fully holding its own among the meatballs and pasta. Super flavorful, easy to make, and not oily at all. Thank you so much for a recipe that is going into my forever file ❤
Excellent although I baked it at 425 for 30 minutes and then broiled it for a minute or two.
This looks delicious, going to try it for a family meal next week. Can it be cooked ahead and reheated?
Where does the sugar 5G come from in the recipe?
Great
Taste was great- the cheese was crispy but my zucchini got soggy.
These are wonderful. I wish I would of found this recipe at the beginning of the zucchini season. Easy to make and even the picky eaters loved it.
Absolutely delicious! Squash of ant type is not necessarily a favorite with many – but this recipe will change their mind! And, Lowe calorie as well 🙂
Love Love Love!!
I used three large zucchini and they turned out perfect!
delicious!
My Dad, boyfriend, and I just had it for dinner. They both said to make this again. It was the first thing they tried/ate.
I added lemon pepper for extra seasoning. but, it was a bit salty. no salt needed for this recipe.
Delicious and so easy to prep
I used the outside grill since we were bbq’ing and everyone commented how tasty they were. I had the kids arrange the zuccs and sprinkle the covering!
Ps…I added a little panko crumbs on top!
Doing those tonight!!!!! Have a lot of zucchini
We are drowning in zucchini currently and this recipe was a fresh taste from all the things we have been making. I had a lot of fresh herbs so I used them instead of dry, and chopped up the flatleaf parsely and added it to the other fresh herbs, parmesan, salt, pepper and garlic powder. I considered using fresh garlic but went for powder bc it mixed more evenly. I rolled each zucchini stick in a bit of olive oil, then the paste of herbs and cheese. I broiled on high for a few minutes bc medium wasnt bringing up the crispiness. This recipe was delicious! We dipped the sticks in marinara and really enjoyed the healthy treat. I will definitely make these again!
This is the BEST vegetable dish I’ve ever cooked!!! I went a step further and made my hot wings, following the same instructions and ingredients. I sprinkled a generous amount of cayenne pepper over the parmesan topping on the chicken before putting it in the oven for 40 minutes. Made the BEST hot wings ever with a crispy, cheesy crust! Many of the zucchini stalks did not make it until the chicken cooked. Something to remember the next time!
I made these and they were a hit with my husband and he don’t eat zucchini that often! I also added some breadcrumbs to make them a little more crisper. A great tip would be use a corn-on-the-cob trays. Put the olive oil in one and the seasoning in the other and dip the zucchini in them! No waste!
I haven’t tried the recepy. Although, it looks overly powered due to varieties of herbs on it.
I have to agree that parmesan does bring flavour in vege or meat and children number1 favourite.
Thank you and best wishes,
Srijana Lama
Dont leave a reply if you havent tried the recipe.
Fantastic recipe! I cut the zucchini into smaller spears and salted them while they rested on paper towels for 10 min. Rinsed them dried them them proceeded with the recipe. Your zucchini won’t be soggy if you try this trick. Thank you so much for sharing delicious recipes!!!
Very tasty and much nicer than a previous recipe I had used which was mixing the dry ingredients with an egg. Thank you.
I added nutritional yeast powder which adds to the flavour wonderfully.
These are soooo delicious!!!! We love them!
Excellent I make following the recipe and everyone love it sure do it again thanks a million
I made this with a few additions. I drizzled it with olive oil. Mixed toasted breadcrumbs , garlic powder and Italian seasoning together, sprinkled that on and then the Parmesan. Baked on parchment paper. It was a big hit!
Yum yum
We really enjoyed this recipe – great way to use those big zucchinis also.
Enjoyed this new take on a fav summer veg. Nice to the bite, rather than the typical soft and mushy texture you get when cooking zucchini. I found I needed to cook a bit longer than suggested and added 2 more minutes to the broiling time. Thanks for another great recipe!
This is delicious! I made them in the air fryer instead and they came out perfectly! Very flavorful! The only issue is that the cheese melted in the air fryer. But it added a whole lot of flavor!
Really love it! Delicious! I’ll make it over and over again! I love zucchini I cooked it all the time! Yummmy!
I was looking for something quick, tasty and delish….this recipe ticked all the boxes.
Thank you for simple and yummy . Brilliant! Minimum fuss. Much appreciated.
Very tasted. Added pinko for crunch and placed zucchini in olive oil prior to placing in seasoning. 400-425 for 20 min. Will make again.
We placed all ingredients in a Tupperware and shook it up which made preparation faster.
OMG these were delish. i did salt them first like you would eggplant then wiped the moisture and salt off, followed the recipe, baked them on parchment paper and crisped up under the broiler. my new favorite fry . yummmm
These were really good! I got lazy and added some Everything Bagel seasoning. Also broiled for about two minutes after cooking to give them a nice browning.. Amazing..
Dang delicious! Cooked to perfection! I used a convection oven and baked for 15 minutes, then I broiled on high for 3 to 4 minutes. Are used an Italian seasoning mix instead of the herbs called for in the recipe because that’s what I had. This recipe is so simple and the outcome has fantastic “curb appeal”.
So my zucchini ended up soggy, any advice on what I did wrong? Thank you
maybe you cut them too thick. or not enough heat, I stick mine in a 500 deg bbq grill on top indirect heat.
Very good way to make zucchini!
So good. Just made it for lunch.
Delicious! I brushed the olive oil on with a silicone brush and then coated the zucchini much like one would bread chicken. This way there was less wasted of the delicious coating…. Browned up nicely. Just make sure to watch it carefully under the broiler…
This recipe is so good that even my vegetable averse husband ate the entire portion. The only thing I changed was the way I added the topping. I sprayed the zucchini quarters with olive oil spray, then dipped the pieces in the mixture. Otherwise, too much ends up in the pan, not on the zucchini.
Very tasty! Just wondering can you air fry this?! Because in my oven they never crisp up! Thank you!!! My son and husband will eat zucchini occasionally because of this recipe!
I have made this recipe about 3 times so far and it is so yummy, delightfully clean and light. Slightly less crispier than a deep fried version but delicious nevertheless. It’s definitely make it’s way too my cookbook as tried and tested recipe.
Thanks! I was just looking for an easy zucchini recipe! I can always count on you!
Has anyone tried these medallion cut?
Excellent. The only thing I did different was rub them with oil versus drizzle them. Definitely a keeper!
Thank you. Delicious recipe, very easy to follow.
I did these in my air fryer and they were fantastic! We have a new substitute for French fries.
How long in the air fryer? 400 deg.?
How long and at what temperature did you cook the fried zucchini?
Only had grated parmesan in a plastic jar. Used garlic, oregano, onion powder, salt, parsley. Perfect timing in oven. These were awesome. Thanks.
I baked Zucchini using your recipe for dinner! I added some lemon pepper seasoning for the extra zing. Received a thumbs up from the entire family! Mind you, they are picky critics This recipe is a keeper!
Easy to make, looks great to serve.
My son & boyfriend loved it!
We loved this recipe. I didn’t have any oregano so added mint instead and it was just lovely!
Great recipe! A perfect side for summer meals!
Totally delicious! Easy and quick to make as a tasty side dish.
I tried to print this interesting recipe but what I got was 16 pages of blog! What a waste of paper and ink! Can’t you do better than this?
Yes, W. Moyer, there is a PRINT RECIPE button located in the recipe box that allows you to print the recipe on one page.
“Can’t you do better than this?” Let’s spread some kindness here. We’re a group of hard working women trying to share our favorite, professionally-tested recipes with our awesome home cooks out there.
Thanks for your hard work. This page has made preparing meals in the firehouse a breeze!
you yourself can “do better” by paying attention to the print preview before confirming the print job, or by stopping a print job midway when you realize you’ve made a mistake. it’s not kind to blame others for your errors. also, stop and consider the impact your words may have on others before hitting ‘post’.
this is a wonderful recipe blog that many of us come to time and again for trustworthy, timeless, and tasty dishes. please don’t be the reason the creators lose the spark of joy that brings us new content.
“Can’t you do better than this?”
You’re the one who couldn’t manage to print just the recipe instead of printing 16 pages of garbage. Sounds like user error. Can’t you do better than that?
These were absolutely delicious! Thank you for sharing your recipe!
Easiest zucchini recipe ever!
Not mushy… delicious… and kid approved!
Love, love, love!
Everyone ages 1 to 11 and adults wanted seconds (except the stubborn 4 year old. Oh well!)
Wee will be making again this week.
Absolutely delicious! I used no fresh seasoning or freshly grated cheese, tossed the dried parsley in with the seasoning and cheese, and Used spray on olive oil (so worth the extra cost!) Easy, easy recipe.
Delicious
I just gave it a try. The zucchini cooked perfectly but tasted a bit over seasoned and didn’t get as much Panko and cheese to adhere as I would have liked. I really like these simple ones as I get more comfortable with cooking.
I brushed the olive oil on and then rolled the zucchini in it. More stuck on the zucchini and the rest I saved for next time.
Try olive oil spray. Works great!
I didn’t see panko on the ingredient list. Did I miss something?
These were amazing! Even my “non-zucchini” eating family members gobbled them up. I too used a ziplock bag to put the cheese coating in. Then I cut my zucchini into fingers, and drizzled olive oil on them and let them sit for about an hour. When I was ready to bake them, I simply gave them a quick toss in the oil, then into the bag to coat with cheese. I sprinkled all the remaining cheese mixture on top and baked. Then into the broiler until brown and crispy. SO GOOD! Thank you.
Followed recipe and it is DELICIOUS.
Everyone in the family loved this except DH–he said it was too salty and too much cheese. I personally loved the slight crunch and cheese. I did remove the seeds from very large cucumbers and would always do this.
We made this a little easier for the kids to help with. I coat the zucchini in oil in a ziplock then dump in the cheese mix, and shake again. The kids love it better this way. The leftover cheese we just sprinkle on top.
This will be the second time we made these. Great for meatless Sunday… added bread crumbs cuz we always have big zucchini… We make em our own with added spice, always bangin!
Can these be stored to eat the next day? If so how would you store them.
Yum. And so easy. I actually gently tossed the zucchini in the dry-ingredient mix with the parmesan to coat the zucchini better. For my oven, I cooked it for 20 minutes. Once the whole thing cooled, I scraped the toasted parmesan bits from the bottom of the pan and sprinkle them on top of the zucchini to serve. Great recipe. Thanks.
Delicious and easy to make!!!
If you have ever grown zucchini… I used a medium size one and cut in half then into 12 strips. I cutout the center seed portion. I did the 20 minutes at 350 and it could have used another 10. Overall a very delicious recipe. Easily a 5 star.
I loved making this recipe and will make many times for a healthy snack.
This us a delicious way to use up some of your summer zucchini. My whole family plus a picky eater asked me to make this more ofren. I may experiment with this on the grill.
I must have done something wrong even though I very carefully followed directions. The squash was very tough, didn’t bake well. Didn’t I slice them thin enough?
This was really yummy and easy to make!
are the leftover of these good reheated? if so, what’s the best way to reheat?
This was amazing! And even heated up well for lunch the next day.
Flavor is amazing! I used fresh herbs, thyme and basil (forgot to add oregano). I also cut them half and then in 8ths and some in 10ths because the zucchini was big. I thought of making them like “fries” for side dish. But I had to add another 15 minutes in the oven at 425* for them to be light brown and 6 minutes under broiler. Still, even though they were good, they never crisped. Any idea why? They didn’t look as good as in the picture…
This was delicious! Thank you! I should have actually made more. I had just harvested a zucchini (the one I used was about 12 inches long by 2 1/2 inches wide cut into 10 pieces) and garlic from my garden, so I squeezed a couple cloves of garlic through the garlic press mixing into the olive oil in a shallow plate, then coated each side of the zucchini. In another shallow plate I had the parmesan mixture (that I omitted the garlic powder since it was in the oil), coating each side and putting it on parchment paper cooking it on the top shelf at 400 for 15 min. I didn’t use thyme this time. My elderly mother that I cook dinner for each night, who is finicky, said these really hit the spot. Super easy cleanup and I didn’t waste any ingredients. Will definitely make again.
Excellent
The baked Parmesan zucchini was delicious but even with non stick spray, the cleanup of the cooling rack was ridiculously difficult. So I won’t be making it again
I place my zucchini on parchment paper to make clean up easy.
Use spray on Dawn. Spray leave on a few minutes and cleans up quick and easy.
THis recipe looks SOOOOO good. I am going Tom to make for lunch or dinner.
Wonderful recipe. I didn’t use any oil as zucchini are wet and Parmesan stuck to it easily. Made 6 bigger zucchini’s, about 10” each but sliced them into 8ths. When ready sprinkled with freash parsley and basil. Fed family of 4 adults and 2 kids. Everyone enjoyed it. Great way to use up summer harvest. We definitely will do it again.
great recipe. id recommend to coat the zucchini in olive oil using a brush and roll the veg through the parmesan mixture…much better.
So I just finished making these and my husband walked and stole one. He said they are terrible and took the whole pan with him. Seriously 10 minutes later he brought back the pan and said I’m going out to the garden to grab some more zucchini, we need to make it again!
Omg, sounds just like my late husband lol! God rest his soul xxx
WOW! You were right. This is the BEST vegetable dish I’ve ever cooked!!! I went a step further and made my hot wings, following the same instructions and ingredients. I sprinkled a generous amount of cayenne pepper over the parmesan topping on the chicken before putting it in the oven for 40 minutes. Made the BEST hot wings ever with a crispy, cheesy crust! Many of the zucchini stalks did not make it until the chicken cooked. Something to remember the next time!
This recipe was so easy and delicious!! Will go great with everything!
This was delicious! I took the extra crumbs and put them on mushrooms and baked the same way! I added panko as well to the crumb mixture!
This was so delicious. I did add more garlic because I love garlic, but otherwise I left it alone and it was amazing. Definitely will be adding to my veggie rotation.
Okay, these are seriously delicious!! I baked mine at 400 for about 15 minutes and didn’t need to use the broiler. The tops were nicely browned simply by being in the hot oven. Thank you for such an easy and super delicious recipe! I also love that you can tweak this with your herbs and spices to make many taste variations. Yum!!
Parmesan is Not a vegetarian cheese!
Okay, take a breath. No one said it was. It’s all good. Breathe…..
Actually, parm cheese IS vegetarian – it contains no meat…. its NOT VEGAN because it is an animal product. Big difference between vegetarian vs. vegan.
I am vegetarian and I will only use Parmesan if it doesn’t have Gelatine in it
Lots of cheeses now have a vegetable alternative to gelatine so may be that is what you meant?
I adore zucchini’s, am def going to try this recipe
Thankyou
Sorry meant rennet not gelatine but the same goes for both
Cooking right now! I did the Italian panko, Parmesan and added smoked paprika.
Wow!! Are these fabulous!! And, so easy!! I did make an adjustment in the preparation. I put the olive oil in a bag and gently moved the zuccini around to coat. I substituted 1/3 of the grated parm for panko bread crumbs. I rolled the zuccini in the cheese mixture and put on the sprayed rack. I lined the pan with foil to facilitate cleanup. I then sprayed the zuccini with olive oil spray and sprinkled the remaining parm mix on. Baked at 400 for 18 minutes…perfect!!! Can’t wait to make for friends. Next time I will try a little ground cayenne pepper in the spice mix. A definite keeper!!
I made these and they were delicious. I actually made them in the strip form and also in round like chips. I added more of the Parmesan topping to the rounds I love flavor. The only thing I wish was that it was more of a crunch because the bottom is soft but otherwise great recipe.
Jessica, you can flip them over halfway to get more crunch on both sides. Also use a bit of panko bread crumbs for more crunch. Happy eating!
Lord have mercy this was delicious! Halfway through cooking as I was reading reviews-I cranked up to 450 for about 10 mins. I broiled about 3 minutes after that. Wow! Just so good! I added a little panko to up the crunch factor. Will definitely make this again. Definitely. Like others, I had an issue with adherence-but remedied with a spritz of olive oil on each and rolling in the mixture. A couple more steps then the original recipe but definitely worth it. Amazing!
i added some crushed garlic, so tasty,imadea blue cheese dip,but hardly used any…yummy, straight out of the pan
a great snack for a catering from canteen vending
Made the bad boys the other night and my family went nuts!!!! They were more than what we anticipated. Delicious, quick and absolutely scrumptious. To the fact that they were BAKED was amazing. Have your cookbook and your recipes are delicious. Thank you for such a quick, tasty side or snack together with an aioli was heaven. A big ISO hit at the moment all the way from Australia.
Great flavor! 3 zucchinis went a long way. I would only change the technique when adding the seasoning as mentioned in the other reviews. Too much waste in the bottom of baking sheet. So I scraped the sheet and seasoned other veggies with it. I would definitely make this again. Thanks for sharing!!
Great recipe. I oiled the zucks and rolled them individually in a pie plate filled with parmesan mixture which worked out well for me. Thanks for sharing.
Recipe was simple and it was yummy! I did use the ziplock bag method as suggested in one of the reviews but I felt that left too much good stuff in the bag so took time to scrape the Parmesan cheese and herbs out of the bag. Making again tonight as a side to our surf and turf dinner, so may try brushing the olive oil and then sprinkling the topping on. One of the few recipes I have made that looks exactly just like the picture! Damn delicious!!!
Very tasty. I suggest using a BBQ or pastry brush to brush on olive oil and then pressing/rolling the zucchini into the cheese mix. You get a better coating that way.
Delicious. First time I made didn’t have even coating of topping. Next batch placed olive oil in small dish. Spread with small silicone pastry brush. Rolled coated zucchini in small rectangular dish with toppings to coat both sides. Continued with baking and broiling.
Delicious. First time I made didn’t have even coating of topping. Next batch placed olive oil in small dish. Spread with small silicone pastry brush. Rolled coated zucchini in small rectangular dish with toppings to coat both sides. Continued with baking and broiling.
That is delicious! I sliced my zucchini (and I had yellow squash) thin but did the rest of the recipe the same and the veggie is rarely my favorite part of dinner but I would have been happy with just a plate of those! But I had to share. Even my zucchini objector got down with the zucchini! That’s a keeper in my book!! Thanks for another damn delicious recipe!!!
Wicked nice recipe for the zuc sticks! We are making them tonight! Thanks for your recipe and keep ’em coming! Be safe, be happy!
Just made these as a side for dinner. Used the suggested 425 degrees for 15 minutes. Got to say, they were delicious. Used Ranch dressing as a dip and loved it. We will definitely be having these again.
I have made this recipe twice and I love it! Although it was delicious both times, the first time I used grated parmesan as opposed to shredded. I would definitely say that grated works a lot better for this recipe.
Tried this on zucchini, onions, peppers, and asparagus. All delish!
I made these last night for dinner. I had to cut my zucchini into eighths instead of quarters because it was really large. And I also didn’t broil them at the end because my oven runs a little hot so they started getting pretty brown just during their regular allotted cooking time. I can’t say the zucchini themselves were crunchy but the crust on top did get crunchy and it was absolutely delicious. I will definitely make this recipe again in the future.
These were easy to make and tasted delicious. I wasn’t sure about the broiling- coming from Australia- but worked out that it was the same as grilling and they browned nicely without either. Great new way to use home grown zucchinis!
Made this and it came out damn delicious! Easy, quick, and perfect side to my cauliflower mash and baked tilapia. Shared this recipe with my sisters. Thanks!
I have picky kids and it’s wasn’t a huge hit my husband and I enjoyed it though. A few things I’d cook at a hotter temp like 425 they needed more cooking time. Also the cheese wouldn’t stick or stay on due to cutting into quarter shapes.
Deliciously Addictive!!!
Delicious!
Super good! Not as crispy as I would have liked but still delicious. I topped mine off with some Lawry’s seasoning salt!
Great recipe! I sweated my zucchini with a couple of plates on top for about 30-45 min. In addition to removing some of the extra moisture, this helped to flatten the pointy tops of the slices so the topping stayed on better later. I sprayed them with Pam olive oil. I was out of thyme, and did not use a rack. I did use the Convection feature (fan) at 350 degrees for the full 15 minutes, then switched to my overhead broiler. Parts were moist and tender; parts were crunchy and crispy. I’m not sure which was better. It was all good. My only regret is that I didn’t make more of them. My husband says he hates zucchini, but he loved these! Flavor and textures were great. I did not notice any funky odors as some other reviewers did. Well written recipe. Thanks!
Very nice recipe. Took the advice & roasted at 425 for about 15 minutes, turning the pan around. I basically brushed each piece with olive oil & then dipped in parm & herbs. So easy & yummy. Honestly I don’t understand some of the negative reviews. I served with pork chops & mashed sweet potatoes.
Love it! Great taste and easy to make!
I made this last night as the side dish to grilled tri tip. We loved it. I used my olive oil spray bottle I bought from QVC which is a measured 1/4 tsp. of oil per spray. I used 2 tsp. oil instead of 2 Tbsp. I baked it at 425 for 25 minutes and broiled for 4 minutes. Thank you. Delicious!
Made it for the first time, and next time will be deliscioso great..!
taste so good, and one can serve it by itself or with just about anything.
Serve it with baked chicken. Soooo good ..
It was really good! My family ate all of it before I could even touch them
This is my favorite way to prepare zucchini. I’ve been making this for about 2 years now. It is also wonderful with a little, tiny bit of ranch dressing on the side.
I’m not really a Zucchini type person, but I have to admit that this is now going to be a new favorite! Everyone loved it and I shared recipe with my sweet elderly neighbors! I made this to go with our 4th of July steak dinner yummy ❤️
15 mins was not enough time….had to eat the meal in courses.
I have so much zucchini in my garden! I love that I came across this recipe! Unfortunately the directions don’t tell you what to do with the spice mix!
Erase that! I see that they call it a Parmesan mixture! Diving right into make it for dinner!
Fabulous. Used fresh thyme (about double the amount) because I was out of dried. Did I mention fabulous? Perfect texture. Perfect blend of flavours. Thanks for this.
We get so much zucchini and yellow squash from our CSA and I never know what to do with it. I usually make a lot of lemon zucchini bread but we are all on diets this year. This is wonderful. I could eat just this. Thank you.
Looking for a quick side with dinner that was a little spruced up and this did the trick. Very fast to make and a great blend of flavours. It was damn delicious as always.
This method was great. Whenever I make them on the stovetop they are too mushy. I will use less of the spice mixture next time though, too overwhelming, (could be I added too much) . The crunch of the Parmesan and tenderness of zucchini turned out great though. Will be making this again!
I put the olive oil and zucchini in a ziploc bag and rolled them gently until coated all over. I put the parmesan mixture in another ziploc bag. I placed the oiled zucchini in the parmesan mixture and shook until coated all over. Then proceeded to cook as directed in the recipe.
I used your baggie method for getting the olive oil and then the Parmesan mix on! It made it so easy! Much more even than just pouring on! Thanks for sharing this with us!
Going to try it today. Thanks for the advice Kathryn Walters I’m using the ziplock bag method.
I like the recipe but next time I will first dip zucchinis in the egg whites and instead to sprinkle them I will role them in parmesan mixture so that it sticks. Otherwise, tasty.
Hi there, curious about the egg whites. Did you try it like that, looking at weight watchers points it would be less with the egg whites although either is still a very good and healthy choice! Thanks for your answer
I haven’t made this yet but has anyone tried a lower-calorie version, such as egg whites and just a sprinkle of cheese!?
Delicious recipe, thank you! I was a little heavy handed w/ all the herbs and will prepare same way next time too. (Might try the suggested shake method also…) Will use this prep often for zucchini.
These are absolutely delicious! Perfect blend of seasonings! This is a new family favorite!!
this has been a hit every time!
just picked my first zucchini in garden and tried your recipe and I am hooked-this is definitely the best zucchini I have ever tasted-Thanks so much
I love this recipe, which is saying a lot because I am not a zucchini fan. It’s tough to get the parmesan mizture to stick if you follow the instructions, but I find that if I toss the spears in a bag with the oil then add the cheese mixture and toss again, they come out perfectly coated 🙂 One way ticket to yumtown.
These look delicious and I am planning to make them very soon. Approximately how much salt and pepper would you recommend?
It honestly depends on personal preference. For example, I never salt my food but my fiance will add tons! I recommend salting, to taste. 🙂
Just as advertised – beautifully crisp-tender with loads of flavor from the herb-parmesan crust…My spouse & I ate the whole batch with some grilled chicken breasts…I was very impressed…I was initially tempted to cook longer and at a higher temperature to get a better crispy outside; but an internet search persuaded me that would just make the zucchini soggy, so I cooked them as directed and they were wonderful! Crisp-tender really is the perfect description, with the crunch coming not from the cooking or crust, but from not overcooking them yet having a nicely browned herb-parmesan coating from the last few minutes under the broiler…We will definitely make these again…
Fabulous, I appreciate Zucchini now and there is not one member in my house that does not love this recipe. Easy to make and prep is not difficult at all.
This is by far the tastiest,cruchy,and tasty side dish!The whole family loved it!!
Really good didn’t have enough it went so fast! Made my life easier than frying it. Also put olive oil in ziplock and put 8-10 zucchini in at a time to coat then turned them in Parmesan mixture and placed on cooling rack. No crumbs wasted or burning in oven.
Super legit, kids and adults alike loved it. Will definitely be a repeat!
Made this last night. Easy and very tasty. You absolutely do not need the cheese. The cheese just makes it unhealthy.
Thanks for the recipe!
I bet you are a lot of fun at parties.
lolll
Agree!
thinking same
Made these and they turned out great! My zucchini was pretty big so I broiled them a little longer but they were tastey!
They were fantastic. First time I have ever eaten zucchini in my 62 years.
Flavor was really good. But the zucchini was very soggy even though I broiled them for 4 plus minutes
Absolutely delicious!! Thank you!!
Delicious!! (and good for you)
Love this recipe I can’t wait to try it with a bag of mini squash .
Great! Really enjoyed it and leftovers good for breakfast too with an egg.
How did you store these? Were they still crispy the next day?
These were DELICIOUS! We added cut up bacon to them during the two-minute broil at the end, which made them SCRUMPTIOUS!
I recommend doubling the cheese! It makes this recipe so much more delicious!
I would make them again..They were crunchy and cheesy.
When you bake these are they placed in the oven in Middle rack. Then moved lower for broiling.
or middle rack for all
or lower rack for all.
You can keep it on the middle rack for both.
I made this for dinner the other night and was sorely disappointed. I sliced my zucchini a little thinner (into 8ths, rather than 4ths), but even after 15 minutes in the oven, the zucchini were still under-cooked and all of the cheese had melted off the zucchini and baked to the parchment paper on the bottom of my sheet pan.
My question is: can you also use yellow squash for this recipe? I have soooo many from my garden. Thanks!!
Yes, absolutely!
Can the zucchini spears be frozen after cooking?
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Hi Teena, did you end up freezing the zucchini spears? I am trying to make some pre-made meals for my family this week while I’m out of town and am wondering if I can freeze these for them to use later this week.
Thanks!!
My zucc was too big and had to be cut into more than 4 pieces…I dredged them on a platter instead of over the baking rack, so that I didn’t lose so much parm mix…due to the larger size of the pieces I had to bake 3-4 minutes longer and move up the rack and broil about 4-5 minutes. But, OH MY GOODNESS, the recipe is freaking awesome! Thanks, I will be using this to take to friends’ parties, family gatherings, etc. YUUUMMMMMMM!
So happy you liked it!
Did you remove the seeds? When you baked them.
No, I did not.
Love this recipe! I tossed the zucchini in olive oil to lightly coat rather than drizzle. Cutting them as you show definitely helps keep the parm on. Perfect!
Love that!
Wonderful recipe!!! This is the third time making this. I used Kraft Parm this time and it was still delicious!!!
That’s great! Thanks for sharing.
Absolutely delicious! Thank you for this easy and quick way to serve zucchini!
I simplified by just using zuchini, Perfect pinch, pepper parmesan cheese and olive oil, but I love it. Great way to cook it, I now crave it.
Yum!
Great recipe. I used fresh herbs from the garden and used my mini food processor to blend them with parmesian cheese.
I brushed the olive oil on the zucchini strips and rolled them in the herb and cheese mixture before baking them. 🙂
Sounds delicious Nancy!
I made these in the air fryer oven. 375 for 15 minutes. They turned out great. I had done them in the oven before but this was better.
Great way to modify. Thanks, Sherry!
I made this and we love it. My son asked what seasoning was in it and my husband said it was restaurant quality. Thank you!
That’s so sweet!
I made these tonight with a zucchini right out of my garden! It was delicious!
I love your recipes!
Homegrown is the best! Awesome!
Hi, tasty, but soggy. I did broil them, more than the recipe said, but no successful outcome. Would be cool to get them crispy.
Hi Daniela! Thank you for trying my recipe!
Because these are completely baked, it will have that crisp-tender texture. However, if you prefer extra crispiness, you can try this recipe instead! 🙂
https://damndelicious.net/2014/02/24/zucchini-parmesan-crisps/
Hi,
Are these suitable to preprare in advance? Like prepare on Sunday to have as a snack throughout the work week?
Unfortunately I cannot answer that with certainty. There is a chance they might get soggy, but if I were you, I would try it. But please use your best judgement!
These look perfect!!!! OMG you are making me hungry…. thanks for the inspo! Pinned! 🙂 x
These are SO good! I added a little Creole seasoning to the breading…YUM!!!
That sounds AH-MAZING! I will have to try that next time for sure! 🙂
Just made it – DELICIOUS! And it looked just like the picture too (which is rare)
To anyone with soggy results…..I suggest sweating the zucchini before you bake it.
Slice the zucchini, sprinkle a tad of salt. Place the zucchini in a colander and cover with plastic wrap and or a plate. Then press with something heavy, like a soup can. The longer the better…maybe a couple of hours.
I sweat zucchini, eggplant any sqashy type vegetables before I cook them.
Hope this helps!
Katie, thanks for the tip, I’m going to give that a try when I make them.
This looks tasty and interesting. Do you think avocado could work?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made these for a party last night and they were a HIT!!!! I made a quick tarragon ranch-style dressing and everyone loved them. The only thing I did different from the recipe was that after I’d coated the zucchini in olive oil, I tossed each spear in the bowl of the parmesan mixture separately. In the end, each spear was crunchy and the coating was crisp. Making them again for a party on Saturday!! Thanks! (be warned though, the coating in stinky and won’t smell appetizing when they are cooking).
I really enjoyed this recipe. The zucchini sticks were delicious and flavorful. For those on a diet, we ate them plain. The rest of the family dipped them in ranch. A great hit for our family football night cuisine.
Regarding the Zucchini recipe: This was the worst recipe I’ve ever tried! Whoever thought this one up must be a Hobo!! The smell was anything but appetizing!!! My home smells like dirty socks. Your recipe should be banned from the internet. I’m a long time Italian cook and I wouldn’t use this recipe again even if my life depended on it. Whoever you are you can’t be Italian or worse a cook!!!! Take your recipe and shove it!!!! Whatta stink!!!!!!!!
Yeah I bet you made this, first off you can CLEARLY see by Her Photo…she’s NOT Italian. The whole Internet knows that NY and Jersey Italians are some of the rudest pieces of trash in a America.
Wow, your rude, nasty reply was totally uncalled for! Shame on you! Why don’t you do everybody a favor and get over yourself…
The blend of spices in this recipe is amazing!! And it smells delicious while cooking! Several people noted that their zucchini ended up being soggy while mine never really got tender. We’ve made this twice and both times I’ve added 15-20 minutes more and they haven’t gotten tender. They stay crunchy (which is a bit more crunch than we like). So can anyone comment to whether I should up the cook temperature, increase the cook time, or cook it without the cooling rack? My slices look about the same thickness as the picture shown for the recipe.
Fun easy recipe for those of us who don’t love cooking….thank you so much for this and all the other wonderful things I have tried here.
I made this tonight and my husband that doesn’t eat zucchini had seconds
If you love zucchini I think you’ll enjoy this recipe. I only “sort of like it”. I baked for 18 minutes, then broiled for 8 minutes. No mushy zucchini.
OMG if you don’t know how to turn the oven to “Broil” maybe you should step away from the kitchen! (-:
Hi, While the zucchini is very pretty cut as demonstrated, the cheese topping does not stay put very well. Like trying to keep snow from sliding off a peaked roof-top. Because they were smaller, I kept a couple pieces in halves instead of quarters. The cheese laid right on top of those babies. As far as the rest, at least I can eat all the crusty cheese that fell onto the pan. Thanks for the delicious recipe.
I know this recipe was shared a few years ago, but I just wanted to tell you that is my “go to” zucchini recipe! I love it! I have made this at least 20 times. I put the zucchini on a wire rack on top of a sheet pan, so the zucchini doesn’t get soggy. Thanks for the share!!
I dried my zucchini with a towel after slicing them and let the towel absorb the extra water. then rubbed with olive oil and sprinkled the seasoning on turned out perfect. Cooked 15 minutes and then put in the broiler til the had that beautiful golden brown color. Thanks for the recipe.
I made this tonight and it was a hit! It was really easy to make despite me being severely challenged in the kitchen. Thanks so much for the recipe!
I made this tonight and followed the recipe as written. Much to my surprise, my husband (professed zucchini hater) ate this and LOVED it! I sure didn’t mind the juiciness of the stick, neither did my husband! Full of flavor with a light mouth feel! Well done!!!!
I would bake these for at least 20 minutes before putting the broil on.
Wondeful! I read through the instructions, and I know zucchini is a soggy beast to begin with — I prepped it first and it had already sweated and was covered with water before it went into the oven. I just kept cooking it until it looked sort of like the photo – a bit browned – and then cooked it some more — and then did the broil bit for even longer. (my oven is slow) My husband and I loved these . They are crisp for about 20 minutes, and then they go back to being zucchini.
So, if you are serving to company and you want them crisp, cook them a bit extra, and make them the last thing you p ut out, because I know that tomorrow my leftover zucchini will be quite soggy. That’s just their nature !
Best zucchini ever!
Wondeful! I read through the instructions, and I know zucchini is a soggy beast to begin with — I prepped it first and it had already sweated and was covered with water before it went into the oven. I just kept cooking it until it looked sot of like the photo and then cooked it some more — and then did the broil bit for even longer. (my oven is slow) My husband used loved these — and I did too. They are crisp for about 10 minutes, and then they go back to being zucchini.
So, if you are serving to com[any and you want them crisp, cook them a bit extra, and make them the last thing you ut out, echoes I know that tomorrow my leftover zucchini will be quite soggy. That’s just their nature !
You have the patience of Job.
I love zucchini. Today also I did 🙂
I didn’t have a cooling rack that I trusted to go in the oven, so I rolled up some aluminum foil tubes and cooked on that, worked like a charm! Delicious, I’ve been loving all the recipes I’ve tried. So many more to go! Chungah, you rock, keep up the good work!!
Made these today. Delicious!
I made these tonight and they were delicious! I might try cutting the zucchini flat next time so it’s easier to get the topping on but mine were not soggy at tall, very tasty! For anyone not eating dairy, you can replace the parmesan cheese with nutritional yeast.
hi,
can i replace parmesan by emmental or gruyere,
Yes, absolutely.
Hi Chungah!
I made this with fresh zucchini from my garden and my family loved it!! Thanks for a great recipe!! TIP for anyone reading this (after reading comments), definitely follow the directions exactly, the key being to bake them on a cooking rack inside the pan for ultimate crispness.
Easy and delish!
I am wondering if anyone tried making these on the grill. If so, how did you cook them to get them crispy and how did they turn out?
GALE: Great idea with the ziploc idea. I may steal it!
oops should say 1 tsp each of herbs…
I just made this, and I have to say THE BEST ZUCCHINI RECIPE EVER. I did a couple of my own little adjustments. After cutting the zucchini I put a little salt and let them drain in a colander about 45 min. to crisp them up. I had 2 small and 2 medium zucchini so I used 3/4 cup parmesan / regianno cheese, t tsp each of the herbs and 1/2 tsp garlic. The first 1/2 I cooked I sprinkled the herbs on. The second half I put them in a zip lock bag and kind of pressed the cheese herb mixture in. The first batch was good, the second batch was awesome!! Thanks!
If you are reading this, go make this now! It is divine! I made it this past weekend and my husband is already asking for it again! Before I made it, he made his anti-zucchini sentiments known, but he is now a believer! Thank you for the wonderful recipe!
All keen to make & eat; Yummo!
Thanks
These say to serve right away, but I was wondering if they would be good to chill and serve at a later time? I’m looking for something to take to a potluck and these look and soud amazing.
This is really best when served immediately, but as always, please use your best judgment.
I reheated a few the next day in a pan and they tasted good, but they really were best right out of the oven.
Although this looks like a great recipe I would like to point out that it is NOT vegetarian. Parmesan is not a vegetarian cheese as calf rennet is used in its production.
I don’t like zucchini. Could this be made with cucumbers instead?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I always need more veggies around the holiday season, to offset all the cookies. These look divine!
Great Idea! We have a generous gift from a friend of GIANT zucchinis that don’t fit in our fridge so know we know what do to with them. Thanks! 😀
Hi, I just stumbled on to your site and I love it! I’m a single Sr. citizen, living alone and some of these vegetarian recipes are so easy I might just be persuaded to try them! I recently made a Crockpot full of Calico Beans. It turned out a bit too sweet (with brown sugar & molasses…), do you have a version of this? Thank you for your work to produce this. I appreciate it!
Gale Green
I do not have a recipe for calico beans at this time, but please feel free to browse through the recipe index for more recipes!
OMG this is the best summer squash recipe EVER! I had a couple of pre-sliced fresh zucchini/yellow squash packages that needed cooked today. I made the delicious cheese/herb mIx, pre-heated the oven to 450, spread the squash slices on a large grId rack over a cookie sheet, sprayed them with olive oil spray, then liberally sprinkled with the cheese mix. Baked in the upper part of oven and they were PERFECT after approx 18 mins. (check after 10). Did not need to broil. Served this with organic butternut squash ravIoli and got rave reviews from family/guests. Thanks so much for sharing the recIpe! I must check out your others.
I made the Zuchinni last night and just followed your directions. They were fabulous! My husband loved them. It’s not difficult, just mix all of the ingredients, I even used dried parsley. Then I oiled the Zuchinni with a pastry brush and daubed each one in the topping which, after combining in a small bowl, I put on my cutting board. So easy, so tasty. We Americans tend to over cook our vegetables, so just check them after 10 minutes to see how done the are, then pop them under the broiler for a few minutes. Thanks for the great recipe!
Reply requested.
Love your dogs also.
Dear Chungah,
We have dentures. Is it ok to mix all ingredients and then place on a cookie sheet with parchment paper? It is hard to do crisp with dentures. I have made this several times by this method and it turned out wonderful, but one time it came out like glue on the topping. Maybe a higher temp. or longer cooking time? They are in the oven right now. Looking forward to your answer. Love all your recipes, especially the shrimp ones. Love you and your wonderful recipes.
Lyssa, unfortunately, as someone who does not wear dentures, I cannot really answer with certainty. However, I can say that the zucchini is not as crisp as something like potato chips. There’s still a tenderness to it as you bite through.
These look very good. Can you make them in the microwave?
This recipe is really best suited to be made in the oven.
I just made these. So delicious! Better than any fried zucchini ever! I even snuck in a little paprika because that’s just how I roll. I’m on Atkins and these are a great lower carb side that really satisfies.
Thank you for the wonderful recipe!
I’m obsessed with zucchini. Love it here, there and anywhere. Just made your recipe. I followed it exactly and my zucchini look great! Can’t wait to dig in.
Thank you so much for sharing this delicious recipe. It has become one of my favorites! It is ever better the second day should you have leftovers (I make a ton just so I have more for a few nights 🙂 )! No problem with sogginess here, I bake them for about 15 minutes (a little less if I have the oven at a higher temp) and broil for about five. The leftovers I toss in the microwave for about 45 seconds and then broil for about three or four minutes in a preheated oven. Thanks again!!
I saw a few people posted about their zuchinnis turning out soggy, I myself have experience this before as well. I prefer grilling it the best, but when I do use the over to bake them it does indeed work best to use a cooling rack while baking, and on top if that I like to salt the zuchinnis and let them drain before hand (1-2 hours) to avoid sogginess. Thank you for posting this simply, yet yummy side dish!
Dear Chungah … Thank You for sharing this delicious recipe… I tried it out last weekend and even my “zucchini hating daughter” was excited… I translated your recipe into german and made a post about it … of course with backlink to Your blog … you can have a look here: http://bit.ly/1BTFpOL … I will annulate the post, if this is not okay for You, but I hope it is.
Greetings from Austria
Birgit
haha… I should better first think, than type… “annulate” is the very wrong word… “cleanup” was the word I thougt about…. 😉 Birgit
I made this tonight and served it instead of pasta with a homemade marina and a little fresh basil as a garnish. Delicious, and my husband didn’t even miss the pasta. It took a little longer to cook, and I did put it under the broiler for a couple of minutes at the end. Wonderful recipe! Chungah, you do a wonderful blog and BEAUTIFUL pictures.
I honestly did not know that there was that many dumb people in this world until I read the comments. Chungah you have a heart of gold for answering all these dumb questions, people read the recipe before you try it and if you change all the ingredients don’t bother commenting.
Well spoken my sentiment exactely.
I have made this several times, and though while good, it as never turned out crisp. Tonight I had my husband put it on the Green Egg while grilling chicken. It was finally crisp and perfect!! Yum, yum!
Would it work to substitute yellow squash in this recipe
I have not tried it myself but I don’t see why it wouldn’t work!
Why is there sugar in this dish?
Sugar content is found in all serving sizes and types of zucchini.
These are great! I’ve made them a few times now. I use a 15″ X 11 jelly roll/cookie sheet with a cookie cooling rack on it. For easier clean up, put foil in bottom of cookie sheet under rack because it does make a mess. I have another go to Zucchini recipe!
I made these tonight to go along with low fat recipe for sloppy joes on whole grain buns. Fabulous recipe! I promise you we did not miss having french fries or some other starchy fat. I will be cooking this often!
You have converted my anti-vegetable husband into not only tolerating zucchini, but LOVING your Baked Parmesan Zucchini. Thank you so much for helping me feed my family healthier and delicious alternatives to the all-to-familiar ones they are offered at restaurants. Kid approved and husband approved – those are high ratings here! Thank you.
Hola, Chungah.
Voy a escribir en español porque mi inglés está muy desmejorado y me avergüenzo.
Acabo de descubrir esta receta en Pinterest y me alegro de haber llegado a un blog tan elegante y refinado como el tuyo, lleno de recetas que quisiera probar ya mismo.
Me gusta que indiques de dónde está tomada la receta y que te detenés en detalles que marcan la diferencia entre un buen resultado y uno grandioso. Voy a hacer estas tiras de zucchini mañana mismo.
Cuídate!
The most important thing is to have the zucchini completely dry before you springle the mixture over them. They are delicious also served with yoghurt sauce.
General comment on “broiling”.
In the States (I think), broiling is using the part of the oven where the heat comes from overhead.
In England, that part of the oven is called the grill.
So, if you’re in England and you “broil” or grill the Zucchini (again, that’s the State’s name, England it’s courgettes) for a couple of minutes it will help to crisp the outside of the zucchini, it should be soft and succulent on the inside.
Not tried the recipe yet but am going to do, just need to go to the shops, or is that visit the Mall.
Sounds like a great recipe and great comments. Hope I haven’t offended anyone. Enjoy your food guys.
You described these as “crisp and tender”. Does that mean they’re supposed to be soft on the inside and only crispy on the outside? That’s how mine turned out. I thought they’d be crunchier. They tasted delicious, though.
That’s exactly right – crisp on the outside, tender on the inside.
I generally don’t care for zucchini or squash in general (though I don’t mind butternut), but my girlfriend bought two thinking they we’re cucumbers (I guess they kind of sort of look like them, but not really).
Well scouring the web for ways to get rid of them, I came across this, and they came out pretty good. I bought some more and added some breadcrumbs I made, and added it to this recipe to give it a bit of extra crunch.
i made these today and they are great.
Tried it as a snack, so good can’t stop munching I ate everything in just 5 minutes! Thanks for the recipe!
Made these for my guys tonight and received rave reviews. Thanks for the recipe.
I absolutley love these….. So good and easy to make. thanks for sharing
I love this récipe!, thanks for this healthy dish
Do you have any idea on how to make a light, elegant dish of shishito peppers?
Unfortunately I do not as I have never cooked with shishito peppers before.
I made these last night for dinner and they were a huge hit with my husband and kids. This recipe is definitely a keeper. Thanks for sharing your recipe!
These zucchini looked so delicious so tried them….but simplified the prep somewhat.
after cutting the zuccini into qtrs I then put them into a plastic bag , added the oil, ( I used half the amount of oil) shook them up to get a good coating then added all the rest of ingredients, again shaking to coat.using tongs then placing on baking sheet. I found there was no need to broil/ grill if cooked in fan baked. They still turned out nice and crispy….then throw the plastic bag away…no dishes but evenly coated vegetables. I also use this system for ‘dry’ roasting othe vegetables such as potato, pumpkin and kumara
Made these tonight. Awesome! Just 2 of us and there was none left.
Thanks for a healthy vegie dish.
we made these – so quick & easy and came out great, even our toddler gobbled them up! I halved the zucchinis before quartering them to make them a little smaller, but otherwise followed the recipe & love it! also tried the slow-cooker creamed corn from this site, it was great too! excited to try some more recipes, thanks!
I don’t have a cooling rack unfortunately. Do you think I can still make the dish?
Yes, it should still be fine. The cooling rack just really helps the zucchini crisp up.
I’m not much of a zucchini- eater but I just pulled these out of the oven, and these are great! So easy to prepare and healthy too. Thanks for the great recipe!
This is one of the best recipes I’ve ever found online! THANK YOU SO MUCH! I made a little pest mayo to dip it in and I was in HEAVEN!!!!
Can’t wait to try more of your delicious food!
Liz
This is the recipe that made me find your blog. One of my friends put it on Facebook. Thank you, friend! I’ve really enjoyed your ideas. I’d vote for the honey-sesame chicken nuggets as my favorite. Those were amazing.
made this today and they were amazing! thanks for all your good simple fresh recipes.
Happy New Year!
Forgot to thank for this.
The printing version.
Almost all the same and I love that.
Every recipe hangs in front of my nose while I’m cooking.
love you for that.
Every recipe hangs or stand in front of my nose.
Louise van der Marel
Hi Chungah,
First of all, a very good 2014-endig and a great and happy/healthy 2015.
BTW, did you have your little one by now???
Forgot the time when you said it would be.
put some Italian panko over it, then some very thin sliced fresh garlic and then your yummy stuff.
boy, we love this for breakfast-lunch or dinner.
I love to see some good snacks, making and in the freezer, because we have many times an invasion of people, they know I can cook and expecting a 25 course whatever in 1 hour.
I’m forever grateful.
take care and good health.
Louise van der Marel
Chungah! Your recipe has been a success every time I’ve made it! My husband and I were at a family barbecue this past Friday and everyone loved them, including our 6 year old cousins. Thank you so much for sharing such delicious recipes with everyone!
Hugs from Chile!
Wow this looks amazing! going to make this for a party this weekend. Everyone’s going to love it and I will link to it off my site!!!
One question, I am hosting xmas eve and wanted to use this recipe since we are doing an “all apps!” feast. Can I make these ahead? Would they be good at room temp if I made them the day before, stored them in the fridge and take them out pre-party? I am looking for as little work as possible the day of, obviously! 🙂
I completely understand – make-ahead dishes are a must for times like these! But unfortunately, I do not recommend making this ahead of time. This is really best when served immediately.
Are all cooling racks safe to put in the oven?
I can’t answer for certain if they are all oven-safe but every cooling rack that I’ve personally used has been fine.
I baked this. My zucchini was not crisp. I used a roasting rack. I broiled for over 5 minutes. Not crispy like I thought it would come out. Taste good but not the texture that I had in mind.
I’m not entirely sure what texture you were expecting as the zucchini has more of a crisp-tenderness to it. It’s certainly not like the texture of fried chicken!
Just tried it and it was yum! Sadly i didnt have enough zucchini to make alot of it 🙂
Came across your site through Instagram! Made this tonight, and it was so awesomely delicious!!! My hubby couldn’t stop saying “hmmm” after every bite 🙂 Can’t wait to try all of your other recipes! Thank you!
zuchinni recipe looks great I know what bake is but what is broil?
It is another oven setting that heats food using infrared radiation.
My husband is sooo picky and im trying to find healthy yummy recipes. I.found this one and tried it. The parmesan herb mixtures is delicius but for.some reason my zuchinini was not crunchy. Did I do something wrong. I was baking two things at once. Co uld that be it?? Does it normally crisp in the oven?? Helpp
Did you broil these for 2-3 minutes? That is the last and final step to get these babies nice and crisp.
For too soft zuchinni try baking them for a shorter time, possibly at a slightly higher temperature. If your zuchinni is larger, cutting out the seeds would help them remain crisp.
thx
Wow! Love, love, love your recipes and to think there are people out there this time of year bagging people to take some of their zucchini. Now we can say yes give me as much as you have because I have the very best recipe’s to use them up. Can not wait to try them.
delicious!!! thanks for the recipe. we ate them right out of the oven. crispy and tasty…
i cut more than quarters cuz my daughter’s squashes from her garden were rather large…:)
i also brushed them with olive oil, then rolled them in the spicy parmesan.
i didn’t have fresh parsley, so i sprinkled dried parsley right after i took them from the broiler.
delightful!! tasted light and healthy!!!
clean up wasn’t bad, since i paper-toweled the cookie sheet and the rack as soon as it was cooled. nothing ‘stuck’.
I tried this recipe last night for the kids they really enjoyed it. This dish really goes well with fish …found a website that is really great with fish dishes.
Oh my goodness, these look super yummy! Making them tomorrow!! Thanks!
Tried this last night and LOVED it. Two thumbs up from the whole family!
On the menu for this week! Gotta use up that most recent zucchini harvest 😉
Didn’t want to spent the money on spices so used an Italian seasoning I already had. Had a few more spices, Amazing!
Already have pre-packaged Italian spice mixture including basil, thyme, and oregano, along with marjoram, rosemary, savory, and sage (McCormick Perfect Pinch). Would it be appropriate to substitute 3/4 teaspoon of Italian Seasoning for thyme, oregano, and basil in your recipe?
Also, I have fresh garlic, but would need to buy garlic powder. Would one clove of garlic, minced, be an appropriate substitution? Not sure if you used garlic powder for a specific reason.
Yes and yes – the pre-packaged Italian spice mixture sounds perfect! You can also use as many as 1 clove of garlic or 2-3. It’s up to you!
I’m addicted. It just melts in your mouth. quick, easy and healthy. I love it!
OMG! So good! Hope it is ok, but I had to share on Facebook!
This looks amazing! I love Zucchini so I can’t WAIT to make this!! 🙂
I’m a little confused about the cooling rack. The only cooling rack I have is one I use for cookies and I it came with three in a pack. Has the little wire folding 4 in.legs so you can stack them on top of each other. Is this what you are talking about? If so do you use the legs or just lay it flat on the baking sheet? Feeling kinda dumb. { : !!
Cynthia, you can lay the cooling rack flat onto the baking sheet.
Thank you, can’t wait to try this and share with friends and family.
Easy…quick…and oh so delicious!
Friends with gardens are always giving me vegetables to the point I run out of things to cook. I used the zucchinis to make this dish last night & zucchini bread (to freeze for later). The zucchini sticks were easy, healthy and delicious. Thank you for the recipe.
HI I am just now making these and they smell delish!!!. I used a spray olive oil tho. Hope it works out…
I made these tonight, goodness are they yummy!!! I can’t wait to take the leftovers to lunch tomorrow!
When you broil them after cooking, do you remove them from oven first until oven reaches broiling temperature?
You can leave them in the oven to reach broiling temperature.
Do you peel off the skin? Wouldn’t they be tough if you leave the skin on?
Kathy, I left the skin on and did not find them tough at all. Rather, upon peeling, I’d find them more “mushy”.
I have grown my 1st zucchini plant that produced the veggies this year and am looking for different ways to cook them. I am so going to try this tomorrow. Thanks for the suggestion.
I saw on the Today show that you should cut out the seeds before baking since the seeds can get mushy. Just wondered if anyone tried this??
Made these last night using half the amount of parmesan.
Brushed the zucchini with olive oil directly on cooling rack over baking sheet then sprinkled with parm/herb mix. Left skins on. Cooked as directed then broiled to brown & crisp up.
Amazing. Also cut some tomatoes in half, brushed with oil and topped with same mix and cooked together. Lovely easy nutritious and delicious side dishes or appetizers!
tomatoes too is a GREAT idea. Thanks!
Awesome recipe! I made them last night. My husband loved them 🙂
This may be a silly question, but do you peel the zucchini first? Thanks!
That’s really based on personal preference. I kept the skin on and loved it that way!
Did you completely peel the skin off…I can see some green and I was wondering what to do??
That’s really based on personal preference. I kept the skin on and loved it that way!
Made these with chicken wings and everyone loved them. We dipped them in the home made ranch dressing along with the wings. One of our friends is a chef he really enjoyed them. Thanks
I have an idea–serve w/ ranch dressing and some of that country gravy (the cream coloured kind w/ pepper n it), and I bet kids would find they like these too!! Gonna try it!
These look amazing.
I was hoping to bring them to a bbq. Will they hold up? Are they ok cold or do they lose the crispiness?
Unfortunately, I do not recommend making this ahead of time as this is best served immediately.
This is a great recipe. They were also terrific the next day – straight from the fridge. Just let the chill come off (for flavor) – they were still nice and crisp.
I made these the other night and they were fantastic! Now I’m wondering if they could be made on the grill because it’s too danged hot to turn the oven on right now? Directly on the grate, or on a grill safe baking sheet? Maybe cook over indirect heat on the grill then put over the flame to crisp?
Yes, that sounds amazing!
Yes, absolutely on the grill. This is how we’ve done zucchinis for several years. Also, I’d say 20 minutes in the oven is waaaay too long. Especially if your zucchini end up soggy. Start with 5 minutes, check, another 5 minutes. But watch what you’re doing as zucchini turn from hot through to soggy in a nanosecond.
this resupe is good
Made this tonight as a side dish and my family LOVEd it! I only had three zucchini so I added a summer squash too! With these veggies now in season, I will be making his again soon!
Hi. Why not put olive oil and spices in a bowl and whisk everything together, then lay them onto the baking sheet and THEN sprinkle them with parmesan cheese? I think they might crisp up a bit even before placing under the broiler. Also, in your recipe, you mention a cooling rack. Is the rack placed onto the baking sheet and the whole set-up (with the zucchini) placed into the oven? Thanks.
I forgot that you’re supposed to put the zucchini into the bowl to coat them evenly with the mixture. Then place them on the tray and sprinkle with the parmesan. Oops!
Yes, Tom, the zucchini should be placed on the cooling rack which should already be on the baking sheet. You can also toss the zucchini in a large bowl if you find that easier. I just prefer to toss it on a baking sheet since there is more space.
I’m always looking for low-carb yummies, and this one looks great! (Keeps my pre-diabetes in check.)
I make a very
similar zucchini dish. I just half mine lengthwise, slather with butter (or margarine if you prefer), and top with Everglades Seasoning. I throw them in the microwave 2-3 minutes, depending on size, take out and quickly and grate fresh parmesan on top and stick them under the broiler (toaster oven). Same process except quicker with a microwave. Everglades seasoning adds fantastic flavors, i.e., garlic, pepper, salt and other seasonings. Prep time is about 3-5 minutes, cook time, microwave and broiler 6-8 minutes. Your spice combination also looks great.
Yum! Can’t wait to give it a go. I just discovered your site today. I can’t wait to look at all your other recipes.
l.cornwallGoing to try these on the grill. Hope they come out like yours
Made them on grill came out delicious
I do a simular technique with all kinds of veggies. Brussel sprouts. Eggplant. Brocoli. You name!
i love this recipe. thank you
I tried the recipe, it came out very well. Thanks a lot.
I have made these, but the recipe I had called for Panko bread crumbs mixed with the Parm they were wonderful!!!!!
The recipe calls for fresh parsley but you don’t say where to use it … or maybe I’m missing it. Do you sprinkle it on before or after baking?
Susan, the parsley should be sprinkled on after baking as a garnish.
Serve immediately, garnished with parsley, if desired.
I love it. Thank you!! I want to try it immediately
Ah ha! I believe you have given me a recipe that my zucchini averse husband will eat – thank you!!
I love summer squash and zucchini, I just can’t get enough of it in these warm months. I can’t wait to try this!
What a great, healthy alternative for a side dish! I wonder how they would taste with some southwest spices!
I mixed McCormick’s cowboy rub, a bit of cayenne,and sharp cheddar as the topping, loaded it all onto iron grate, cooked on grill, cheated and used propane torch to brown tops before serving. of the 48 or so pieces cooked, it was gone before I could get steaks up and sit down myself. so I think southwest works too.
Are these baked on the cooling rack inside the pan, or just in the pan?
These are baked in the cooling rack.
I’m concerned that the cheese mixture is not sticking to the zucchini, can I coat it with olive oil and then sprinkle the cheese mixture on top?
Yes, absolutely! You can coat with nonstick spray – I like to use olive oil or canola oil spray.
When I put on the mixture most of it ended up beneath the cooling rack and on the baking pan. Very little of the great mixture stayed on the zucchini!
Those look sooo yummy! Great recipe 🙂
Happy Blogging!
Happy Valley Chow
I love zucchini, these look incredible!
Nice recipe. Thank you.
What would you serve these with? They sound yummy.
Janet, these can be served as an appetizer or side dish.
Janet, nice name! 🙂
I will serve zucchini with just about anything in the summer! I think I will try this with some grilled steaks or butterfly chops and a salad, but I don’t think you could go wrong with any type of dinner. Love zucchini, and thank you for posting!
I would dip them into a nice marinara sauce as an appetizer.
A restaurant in Elkins, WV, CJ Maggies, would serve zucchini strips with a tempura-like breading and a remoulade sauce. I loved that sauce with it.
I’ve cook them on the grill before it’ll work great just be careful not to burn them you may want to put them on one of those Grill mats so they don’t fall through the the Grate. You’ll get the wonderful Smoky Taste from the grill along with the parmesan flavor….YUM!!! You can dip in a homemade ranch for an appetizer taste delish
I like them as side dish for grilled salmon.
Well don’t these look so good! I made some baked parm zucchini last week! I bought a value-pack of zuke from TJs and I swear it was multiplying in the fridge, so I figured a little cheese wouldn’t hurt it to jazz it up. Yours is gorgeous and you make zucchini look amazing 🙂
I made some and it turned out soggy. How do you get the zucchini to be crispy? Mine tasted amazing but the texture was very off.
Kasey, did you follow the instructions and broil these for an additional 2-3 minutes to let them get nice and crisp?
Sorry for the beginner question to follow… I’ve NEVER broiled, but I did search it and what not. Based on my limited understanding on it from reading on the internet. When you broil for the zucchini for 2 minutes to get browned, are you saying you take out the baking sheet from the oven, after the 15 minutes of baking, and put it in the broiler (lower part of the oven) for those extra 2 minutes? Thanks in advance! This recipe looks delicious and I want to get it just right for Thanksgiving 🙂
I’m not sure how your oven is set up but my broiler is in the same oven space as everything else so once the 15 min is up, I just change the oven settings to broil without transferring the baking sheet. But if your broiler is located at the bottom, then yes, you are exactly right!
Diana,
Broiling is usually used to brown food or quickly cook at high heat. I’m not aware of any broilers in the bottom of an oven, because they have to heat the surface of the food, not the bottom of the pan. To check, put your oven on Broil and check to see which element heats up. It should glow red hot. And usually you move the oven rack to the highest available level, keeping your food at least a couple of inches below the heating elements. With something as small as the zucchini in this recipe I would think that would be the top level.
Also, broiling cooks hot and fast so stand right there and keep an eye on it. It will burn in no time.
I hope that helps. Good luck.
I had an in-the-wall oven that had the broiler on the bottom. You could like pull it out. It was an older oven. There is no way you could put the rack in it.
When I had a gas stove, the broiler was a drawer under the oven. It fit a cake pan though, so you should be able to put the baking sheet in there, assuming they are all uniform in size.
Depending on where Diana is from, broil may not be a term commonly used. For example, here in New Zealand we use the word grill rather than broil, when something needs to be put under the top oven heating element for the last few minutes to finish it off, brown it, melt a topping etc.
Some stoves do have broilers on the bottom. I had one. Personally I liked it better. I could do the baking and broiling separately…:)
Years ago I had an over with the broiler where most of the storage draws in the newer overs are, so Yes take it out and slip it down into the broiler section. let it broil there and mmm mmmmm good eats!!!
Put them on your broiler pan and put in the bottom to broil for 2-3 Minutes.
She probably did not. Like kids people do not listen!!!! Not an insult!!!!
If you have to say “not an insult” after something you say, then it’s usually an insult. Unless, you have something useful to add to the discussion, you really shouldn’t comment
Marie Czarnecki- it’s hard to say things without emotion and have them come across with your meaning. I knew exactly what your comment meant 🙂 I too tend not to listen/skim over content. Imagine the next generation – they are not learning the art of conversation 🙁
Regarding the do not listen comment. The fact that a newish cook is trying a recipe shows she or he is truly interested in “listening” or in this case “reading”. A lot of us have made mistakes in reading a recipe including yours truly and I think each time is a learning event. Asking questions is a good thing don’t you think?
Re the oven: I, too, have a gas oven with the broiler at the bottom – “bottom” meaning underneath the baking oven. Nowadays there is always the internet to look up things like “how to broil”. In my day – I’m 80 years old now – I relied on my mother to teach me. Fortunately she was an excellent cook. My daughter-in-law’s mother did not like to cook, so she would be one to come up with “how do you broil”. I don’t mind because I love to pass on what my mother taught me.
I love this recipe. Using the rack allows the zucchini to get heat all around it, drying it so it is less soggy. And definitely you have to watch while it’s under the broiler.
She is listening but just lives on a different planet – like me. In most English speaking countries outside the US we use the term ‘Grill’ instead of ‘Broil’.
So in England, Australia etc. you should put the zuchs under your griller (not to be confused with a gorilla). Broiling is a rarely used term outside the the US but when it is I think it would refer to grilling in shallow liquid?
Not exactly – here is a great tutorial on how to use your broiler: http://www.thekitchn.com/kitchen-basics-how-to-use-your-112585.
I followed explicitly the instructions..broiling etc. …They still came out soggy, limp and unappetizing
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
David it can also depend on your elevation and what type of oven you have i.e. gas or electric height in the broiler etc. when broiling anything it’s all about watching and waiting. In higher elevations I have found the broiling process takes longer, also it can depend on the age of your zucchini. I have taken a large zucchini and cut it down and it came out a bit soggy with a recipe close to this. One thing I do for larger suck I is to core out the seeds then proceed until top is browned and I get the crispness. Good luck budding chef!
David, does your oven have a fan-forced option? Mine does and my zucchinis came out perfect. As I didn’t know the term “broil ” which I would confuse with “boil” I just placed my Pyrex dish in the top half of the oven on fan-forced, a coffee cup of water in the base, and left to cook for about 20 mins. Came out lightly browned and lightly crisped.
Sounds to me like they inadvertently got overcooked that would be why they were soggy try cooking them less next time. It’s common for the calibration of ovens to be different. And then everyone take a breath and put your testosterone in your pocket it’s kind of silly to be having such a snippy conversation about zucchini..
Oh and the recipe looks good to me I will be trying it.
well sounds good to me, I’m going to try it tonight in Arkansas, broiler on top eh,
Dear Chung-Ah,
Older broilers have the broiler on the bottom of the oven. I had an oven with a bottom broiler as a child in the 60’s, and also experienced this on a recent trip to Mexico. My rental had a bottom broiler oven.
Hope this information is helpful!
Hi Chung-Ah,my name is Patty. I was wondering if I could use my grill instead of the broiler ? I can’t use it right now. Also,will it still come out crispy from the grill ? thanks so very much and have a wonderful day.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I’ve cook them on the grill before it’ll work great just be careful not to burn them you may want to put them on one of those Grill mats so they don’t fall through the the Grate. You’ll get the wonderful Smoky Taste from the grill along with the parmesan flavor….YUM!!!
When I read the recipe I skimmed over it and went to it in the kitchen without carefully reading how she used a rack. I didn’t use a rack and mine turned out soggy too :/ oops! So make sure that you have done that. Otherwise maybe turn up the cooking temo? Next time I will make sure to use my cooling rack to get that crisp texture. Thanks for the recipe!
Hannah, it is best to read a recipe at least twice prior to cooking – you won’t believe the difference it makes!
This is GREAT ADVICE, especially for those new to cooking and it’s terms!
I read three times or the same reason. For people who may not be super savvy cooks those details can be important. I actually thought that rack did something else before cooking and, per your instructions, you didn’t use them during cooking/baking. But that didn’t make sense either so I started reading the comments and now I get it. Could’ve saved time if that detail was clear in the instructions though, that’s the theme of these recipes after all 🙂 Anyway great idea, thanks for sharing!
Ugu, the instructions clearly indicate to place zucchini onto prepared baking sheet (the baking sheet in which a cooling rack is placed onto the baking sheet as indicated in the first step).
And when you get older, like me, you have to read it 3 or 4 times! I’m definitely trying that heart healthy zucchini recipe – it looks yummy! Your instructions were very clear and easy to follow. Thanks for sharing!
Haha yes, I did that too!
Mine were soggy despite broiling as well. About 15 min left to go with *correct* rack usage this time, fingers crossed.
I also just threw some grape tomatoes in the pan, which soaked up the extra seasonings and juice, and they were AMAZING.
I also blot the zucchini first to strip some moisture.
Ha!! I DID the same thing.. I think I caught mine in time.. luckily if you grow zucchini.. it is plentiful! I have them back in the oven on the rack!!
I have seen mainly recipes that work better if you raise the food off the bottom of the pan. I tried placing cookie cooling grates in the pans that I already have – worked good but not perfect!I finally went to out and bought a roasting pan with a flat grate in it! Fantastic!
I think it could depend on the zucchini itself I’ve lived in 4 different states and some places the zucchinis had less water than others more of a dry squash then a cucumber like vegetable. Not sure if anyone understands what I mean…. Anyways I think adding salt to them and letting dehydrate a bit and def using a baking rack will let these crisp up. When I’ve used a juicier zucchini I’ve sliced them into discs instead of spears to make them less meaty and become less soggy.
I’ve made these, best thing to do when you slice them is put salt on each one and soak in paper towel and that gets the moisture out of the zucchini!!
^^^^Dawn is exactly right!
I, too, made some and they turned out very soggy. They were delicous, but soggy. I did do the broil at the end, but that would not have helped Kasey. I think, at least partly, our problems resulted from not putting the zuch on a raised cooking grid, as it appears in the picture.
The parmesan mixture feel right off the zucchini so I had cooked zucchini with toasted parmesan mixture underneath. This was a waste of perfectly good zucchini.
After they were done I cut mine up in chunks and sautéed in olive oil with peppers and onions.Very good
Mine turned out soggy twice (once burnt on the top from the broil) at the same time. So my husband told me to brush on the oil add the herbs and garlic only for the bake. Add the cheese only right before the broil part and it worked better the third time.
Have you ever frozen them?