Go Back
–+ servings
Baked Parmesan Zucchini

Crispy Baked Parmesan Zucchini Sticks You'll Crave

Enjoy these addictive baked Parmesan zucchini sticks for a healthy snack that's easy to prepare and irresistible.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Broiling Time 3 minutes
Total Time 28 minutes
Servings: 4 sticks
Course: Snacks
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Sticks
  • 2 medium Zucchini Fresh and firm
  • 1 tablespoon Olive oil For roasting
For the Parmesan Mixture
  • 1 cup Parmesan cheese Freshly grated
  • 1 teaspoon Dried thyme Substitute with Italian seasoning if desired
  • 1 teaspoon Dried oregano Substitute with dried rosemary if desired
  • 1 teaspoon Dried basil Substitute with fresh basil if available
  • 1 teaspoon Garlic powder Or fresh garlic to taste
  • 1 teaspoon Kosher salt Adjust to taste
  • 1/2 teaspoon Freshly ground black pepper Adjust to taste
For Garnish
  • 2 tablespoons Chopped fresh parsley Optional but recommended

Equipment

  • Oven
  • Baking Sheet
  • cooling rack
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Coat a cooling rack with nonstick spray and place it atop a baking sheet.
  3. In a small bowl, combine Parmesan cheese, dried thyme, oregano, basil, garlic powder, kosher salt, and pepper.
  4. Cut the fresh zucchinis into quarters lengthwise and arrange them on the prepared baking sheet without overlapping.
  5. Drizzle olive oil over the zucchini and sprinkle the Parmesan mixture on top, pressing slightly to adhere.
  6. Bake for about 15 minutes until tender and slightly golden.
  7. Switch to broil and cook for an additional 2-3 minutes for extra crispiness.
  8. Remove from oven, garnish with parsley if desired, and serve immediately.

Nutrition

Serving: 1stickCalories: 90kcalCarbohydrates: 7gProtein: 5gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 200mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 250IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Ensure zucchini is thoroughly dried after cutting for maximum crispiness. Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.

Tried this recipe?

Let us know how it was!