Print

Baked Parmesan Zucchini

Close-up of crispy Baked Parmesan Zucchini sticks piled in a white bowl, perfectly golden brown.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crispy, savory Parmesan-crusted zucchini spears baked in the oven. This is an easy, low-carb side dish or snack.

Ingredients

Scale
  • 3 medium zucchini
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs (optional, for extra crisp)
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray or 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Wash the zucchini and trim off the ends. Cut each zucchini lengthwise into spears, about 1/2 inch thick.
  3. Set up a dredging station with three shallow bowls. In the first bowl, whisk the egg. In the second bowl, mix the flour (if using). In the third bowl, combine the Parmesan cheese, panko breadcrumbs (if using), garlic powder, oregano, salt, and pepper.
  4. Dip each zucchini spear first into the egg, letting excess drip off. If you used flour, lightly coat the egg-dipped spear in flour next. Finally, press the spear firmly into the Parmesan mixture to coat all sides.
  5. Arrange the coated zucchini spears in a single layer on the prepared baking sheet. Do not let them touch.
  6. Lightly spray the tops of the zucchini with cooking spray or drizzle with olive oil.
  7. Bake for 15 to 20 minutes, flipping halfway through, until the coating is golden brown and the zucchini is tender.
  8. Serve immediately.

Notes

  • For a crispier result without breadcrumbs, ensure the zucchini spears are patted very dry with paper towels before coating.
  • If you prefer a lower-carb option, omit the panko breadcrumbs entirely.
  • You can substitute Italian seasoning for the oregano if you prefer.

Nutrition

Find it online: https://delishdreams.com/baked-parmesan-zucchini-recipe/