Baked Parmesan-Herb Zucchini
A savory side dish featuring zucchini with a crispy, cheesy topping that impresses even the pickiest eaters.
Servings: 4 servings
Calories: 150kcal
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Ingredients
Zucchini
- 4 small to medium Zucchini Quartered lengthwise
Cheese and Herbs
- 1/2 cup Parmesan cheese Freshly grated
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried rosemary Crumbled
- 1/4 teaspoon Garlic powder
Salt and Pepper
- Kosher salt To taste
- Black pepper Freshly ground, to taste
Olive Oil
- Olive oil For drizzling
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash the zucchinis thoroughly and pat them dry. Trim the ends, then cut each zucchini into quarters lengthwise to create spears.
- Arrange the zucchini on your prepared baking sheet, skin side down so the topping can crisp up during baking.
- In a small bowl, mix together the grated Parmesan, thyme, oregano, basil, rosemary, garlic powder, and a pinch each of salt and pepper.
- Sprinkle the Parmesan-herb mixture evenly over the top of the zucchini spears, pressing it gently to help it stick.
- Drizzle just a bit of olive oil over the coated zucchini. This helps the topping crisp up and adds a gorgeous golden color.
- Bake for 15-18 minutes, or until the zucchini is tender and the cheese topping is golden and crispy.
- Remove from the oven and serve immediately, garnished with a sprinkle of extra Parmesan or fresh herbs if desired.
Notes
Use freshly grated Parmesan for best results. Avoid overbaking—the zucchini should be tender but not mushy.
Nutrition
Calories: 150kcal | Carbohydrates: 5g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 1mg