Description
Baked Parmesan Zucchini: Your New Favorite Side Dish! — perfect for quick breakfasts and meal prep. Makes 16 crispy herb-crusted zucchini spears in 30 minutes with 9 simple ingredients.
Ingredients
Scale
- 4 zucchini, quartered lengthwise
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Preheat Your Oven: Start by preheating your oven to a warm 350 degrees F (that’s about 175 degrees C for my metric friends). Your future zucchini will thank you for the warmth!
- Prepare for Success: Grab a baking sheet and spray a cooling rack with nonstick spray. Pop that cooling rack on top of the baking sheet. This little hack allows the zucchini to crisp up beautifully (plus it’s a fun kitchen experiment!).
- Mix it Up: In a small bowl, combine the freshly grated Parmesan, thyme, oregano, basil, garlic powder, and a handful of salt and pepper. You’re creating a flavor explosion, so don’t skimp on the spices!
- Zucchini Time: Lay your quartered zucchini pieces on the prepared baking sheet and drizzle them generously with olive oil. Then sprinkle that delicious Parmesan mix all over the top. Don’t be shy—make sure every piece is covered!
- Bake to Perfection: Slide the baking sheet into the oven and bake for about 20-25 minutes, or until the zucchini is tender and the edges are gloriously golden. The smell will be heavenly!
- Garnish and Serve: Once out of the oven, sprinkle the baked zucchini with fresh parsley for a pop of color. Serve hot, and watch as everyone can’t resist going back for more!
Notes
- Fridge Storage: Place fully cooled baked zucchini spears in a single layer inside an airtight glass container lined with a paper towel to absorb residual moisture. Seal and refrigerate for up to 3 days. Avoid stacking spears directly on top of each other, as trapped steam softens the Parmesan crust. For best results, separate layers with parchment paper.
- Freezer Storage: Flash-freeze baked spears on a parchment-lined baking sheet for 2 hours until solid, then transfer to a freezer-safe zip-top bag with excess air pressed out. Label with the date and store for up to 2 months. Freezing individually before bagging prevents the spears from fusing into a solid block and allows you to grab exact portions.
- Oven Reheat: Preheat your oven to 200 °C (400 °F) and arrange refrigerated or frozen spears in a single layer on a wire rack set over a sheet pan. Bake for 8–10 minutes from the fridge or 12–14 minutes from frozen. The wire rack allows hot air to circulate beneath each spear, re-crisping the Parmesan crust on all sides evenly.
- Microwave Reheat: Place up to 4 refrigerated spears on a microwave-safe plate in a single layer and heat on medium power (50%) for 60–90 seconds. The Parmesan coating will not re-crisp in a microwave, so this method prioritizes speed over texture. Adding a small cup of water inside the microwave helps prevent the zucchini from drying out during heating.
- Air Fryer Reheat: Arrange spears in a single layer in the air fryer basket—do not overcrowd. Reheat at 190 °C (375 °F) for 4–5 minutes from the fridge or 7–8 minutes from frozen, shaking the basket halfway through. The air fryer produces the closest result to freshly baked, restoring roughly 90% of the original crispness on the cheese crust.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
Nutrition
- Serving Size: 4 zucchini
- Calories: 112 calories
- Sugar: 3g
- Sodium: 198mg
- Fat: 9g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 9mg