Baked Parmesan-Herb Zucchini turns an ordinary veggie into an extraordinary side.
I’m a veggie gal. But even I get stuck in a rut and appreciate some new inspiration. That’s when I found this little gem of a recipe for Baked Parmesan-Herb Zucchini. By quartering our squash lengthwise, we provide plenty of room for a delicious combination of grated Parmesan and dried herbs. Baking them brings out a natural touch of sweetness and a perfect just-tender texture. A quick pop under the broiler adds a golden-brown finish, and then we’re ready to chow down.
We enjoyed these as a side dish with some fried venison sausage and mac & cheese (a humble and homey feast at Cafe Bennett’s.) š
I love the simple yet sophisticated vibe of this side dish. It would pair well with chicken, beef, fish, or pork.
Tips
- Squash Size – Select medium to smaller-sized zucchini. As you cut the zucchini in quarters, place the flat side on the bottom each time to steady it.
- Olive Oil – the original recipe called for drizzling olive oil onto the zucchini. But that doesn’t seem like it would coat the zucchini evenly. So I recommend using a pastry brush after drizzling. Or you can do what I did and use a good quality olive oil spray.
- Adding the Topping – the original recipe suggested sprinkling the zucchini with the topping while it was on the baking rack. However, I envisioned a lot getting wasted that way. So instead, I put the mixture on a plate and patted it onto the cut sides of the zucchini. Then I saved what was left of the topping and sprinkled it on right before the final broiling step.
- Parmesan – I frequently substitute shredded Parmesan for grated in recipes if that’s what I have on hand. But I recommend using grated for this recipe to adhere better to the zucchini.
Love Veggie Recipes?
As I mentioned, I am a veggie-lover, so if that’s your jam too, check out some of my other favorite recipes.
Baked Parmesan-Herb Zucchini
Ingredients
- 4 small to medium-sized zucchini quartered lengthwise
- 1/2 cup freshly grated Parmesan
- 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
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350 degrees. Spray a baking rack with cooking spray and place on a baking sheet.
- Combine Parmesan, thyme, oregano, basil, crumbled rosemary, garlic powder, salt and, pepper, to taste.
- Place Parmesan-herb mixture on a plate.
- Place zucchini on a prepared rack on a baking sheet. Drizzle with olive oil, and use a pastry brush to brush it on evenly. Or use a good quality olive oil cooking spray to coat zucchini.
- Individually place zucchini sticks on plate and pat Parmesan-herb mixture onto the cut sides.
- Place zucchini back on the rack and bake until tender, about 15 minutes. Remove from oven and sprinkle any remaining Parmesa-herb mixture over zucchini. Then broil for 3-4 minutes, or until golden brown.
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