Parmesan Herb Baked Zucchini: Prepare to be amazed! This isn’t your average zucchini side dish. Imagine tender, slightly sweet zucchini slices, perfectly seasoned with fragrant herbs, and then blanketed in a golden, crispy Parmesan crust. It’s so good, even the most ardent zucchini skeptics will be begging for seconds!

Zucchini, a summer squash believed to have originated in Italy, has become a staple in cuisines worldwide. While often enjoyed simply sautéed or grilled, this Parmesan Herb Baked Zucchini recipe elevates it to a whole new level. Baking brings out the zucchini’s natural sweetness, while the Parmesan cheese adds a savory, nutty depth that’s simply irresistible.

What makes this dish so universally loved? It’s the perfect combination of textures and flavors. The soft, yielding zucchini contrasts beautifully with the crunchy, cheesy topping. The herbs add a bright, aromatic note that complements the richness of the Parmesan. Plus, it’s incredibly easy to make! With just a few simple ingredients and minimal prep time, you can have a restaurant-worthy side dish on your table in under 30 minutes. It’s the perfect way to use up that abundance of summer zucchini and impress your family and friends. Get ready to experience zucchini like never before!

Ingredients:

3 medium zucchini, washed and ends trimmed
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs (panko or Italian seasoned)
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: Red pepper flakes, to taste

Preparing the Zucchini:

Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the middle for even baking. This is crucial for getting that perfect golden-brown crust.
Prepare the zucchini. You have a couple of options here, depending on your preference. You can slice the zucchini into 1/4-inch thick rounds, or you can cut them lengthwise into halves or quarters. If you choose rounds, they’ll be easier to eat as a snack. If you choose lengthwise cuts, they’ll be a bit more substantial. I personally prefer the lengthwise halves because they offer a larger surface area for the cheesy topping!
If you’re using lengthwise cuts, consider scoring the cut side of the zucchini lightly with a fork. This will help the zucchini cook more evenly and allow the flavors to penetrate deeper. Just don’t cut all the way through!
Place the zucchini slices or spears in a large bowl.

Making the Parmesan Herb Mixture:

In a separate, medium-sized bowl, combine the olive oil, Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, chopped basil, dried oregano, salt, and pepper.
Mix all the ingredients together thoroughly until well combined. The mixture should be slightly crumbly but also moist enough to adhere to the zucchini. If it seems too dry, add a little more olive oil, a teaspoon at a time, until you reach the desired consistency.
Taste the mixture and adjust the seasonings as needed. Don’t be afraid to add a little extra Parmesan for a cheesier flavor, or a pinch more salt and pepper to enhance the overall taste. If you like a little heat, add a pinch of red pepper flakes.

Coating and Baking the Zucchini:

Drizzle the olive oil over the zucchini in the bowl. Toss the zucchini to coat them evenly with the oil. This will help the Parmesan mixture stick and prevent the zucchini from drying out in the oven.
Add the Parmesan herb mixture to the bowl with the zucchini.
Gently toss the zucchini with the Parmesan herb mixture, ensuring that each piece is well coated. Be careful not to overcrowd the bowl, as this can make it difficult to coat the zucchini evenly. If necessary, do this in batches.
Arrange the coated zucchini in a single layer on a baking sheet lined with parchment paper. Parchment paper is essential for easy cleanup and prevents the zucchini from sticking to the pan. Make sure the zucchini pieces are not touching each other, as this will allow them to bake evenly and get nice and crispy.
Bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the Parmesan topping is golden brown and bubbly. Keep a close eye on them, as baking times can vary depending on your oven. You want the zucchini to be cooked through but not mushy.
If the topping isn’t browning enough, you can broil the zucchini for the last 1-2 minutes of baking. However, be very careful not to burn them! Watch them closely and remove them from the oven as soon as the topping is nicely browned.

Serving:

Remove the baked zucchini from the oven and let them cool slightly on the baking sheet for a few minutes before serving. This will allow the topping to set a bit and prevent it from sliding off.
Garnish with extra fresh parsley or basil, if desired. A sprinkle of extra Parmesan cheese is always a welcome addition too!
Serve the Parmesan herb baked zucchini immediately as a side dish or appetizer. They are delicious served warm or at room temperature.

Tips and Variations:

Zucchini Variety: While this recipe calls for green zucchini, you can also use yellow zucchini or a combination of both for a more colorful presentation.
Cheese Options: Feel free to experiment with different types of cheese. Asiago, Romano, or a blend of Italian cheeses would all work well.
Breadcrumb Alternatives: If you don’t have breadcrumbs on hand, you can use crushed crackers or even almond flour for a gluten-free option.
Spice It Up: For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the Parmesan herb mixture.
Add Vegetables: You can add other vegetables to the baking sheet along with the zucchini, such as bell peppers, onions, or cherry tomatoes. Just be sure to adjust the baking time accordingly.
Make it a Meal: Serve the baked zucchini over pasta with a light tomato sauce for a simple and satisfying vegetarian meal.
Air Fryer Option: You can also cook these in an air fryer! Preheat your air fryer to 375°F (190°C). Arrange the coated zucchini in a single layer in the air fryer basket and cook for 8-10 minutes, or until tender and golden brown.
Lemon Zest: Adding a teaspoon of lemon zest to the Parmesan mixture brightens the flavor and adds a lovely citrusy note.
Garlic Powder: If you don’t have fresh garlic, you can substitute 1/2 teaspoon of garlic powder.
Herbs de Provence: Substitute the dried oregano with 1 teaspoon of Herbs de Provence for a more complex herbal flavor.

Storing Leftovers:

Leftover Parmesan herb baked zucchini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 150-200
Fat: 10-15g
Saturated Fat: 4-6g
Cholesterol: 15-20mg
Sodium: 200-300mg
Carbohydrates: 8-12g
Fiber: 2-3g
Sugar: 3-5g
Protein: 5-7g

Why This Recipe Works:

This recipe is a winner because it’s simple, quick, and incredibly flavorful. The combination of Parmesan cheese, herbs, and garlic creates a savory and aromatic topping that perfectly complements the mild flavor of the zucchini. Baking the zucchini in the oven allows it to become tender and slightly caramelized, while the topping gets golden brown and crispy. The use of parchment paper ensures easy cleanup, and the recipe is easily customizable to suit your taste preferences. Plus, it’s a great way to use up those summer zucchini from your garden!

Serving Suggestions:

This Parmesan herb baked zucchini is a versatile dish that can be served in a variety of ways. Here are a few ideas:

As a side dish with grilled chicken, fish, or steak.
As an appetizer for parties or gatherings.
As a topping for salads or grain bowls.
As a healthy snack.
As part of a vegetarian or vegan meal (simply substitute the Parmesan cheese with a vegan alternative).

Troubleshooting:

Zucchini is too watery: If your zucchini is releasing too much water during baking, try salting it lightly before coating it with the Parmesan mixture. Let it sit for 10-15 minutes, then pat it dry with paper towels before proceeding with the recipe.
Topping is not browning: If the topping is not browning enough, you can broil the zucchini for the last 1-2 minutes of baking. However, be very careful not to burn them! Watch them closely and remove them from the oven as soon as the topping is nicely browned.
Zucchini is overcooked: Keep a close eye on the zucchini while it’s baking and remove it from the oven as soon as it’s tender. Overcooked zucchini will be mushy and unappetizing.
Topping is falling off: Make sure the zucchini is well coated with olive oil before adding the Parmesan mixture. This

Conclusion:

This Parmesan Herb Baked Zucchini recipe isn’t just another side dish; it’s a flavor explosion waiting to happen! Seriously, if you’re looking for a way to transform humble zucchini into something truly special, this is it. The combination of the savory Parmesan, fragrant herbs, and perfectly tender-crisp zucchini is simply irresistible. I promise, even the zucchini skeptics in your family will be reaching for seconds.

Why is this a must-try? Because it’s incredibly easy, quick to prepare, and uses ingredients you likely already have on hand. Plus, it’s a fantastic way to sneak in some extra veggies without sacrificing flavor. We all know how important it is to get our daily dose of greens, and this recipe makes it a joy, not a chore. The baking process brings out the natural sweetness of the zucchini while the Parmesan creates a beautiful, golden-brown crust that’s both visually appealing and utterly delicious.

But the best part? It’s incredibly versatile! Serve this Parmesan Herb Baked Zucchini as a side dish alongside grilled chicken, fish, or steak. It’s also a wonderful addition to pasta dishes or even as a topping for pizza. For a vegetarian meal, pair it with a hearty salad or some crusty bread for dipping in olive oil.

Looking for variations? Absolutely! Try adding a pinch of red pepper flakes for a little kick. Or, experiment with different herbs like thyme, oregano, or rosemary. A squeeze of lemon juice after baking adds a bright, zesty finish. You could even sprinkle some breadcrumbs on top before baking for extra crunch. If you’re feeling adventurous, try adding some crumbled feta cheese or goat cheese for a tangy twist. Don’t be afraid to get creative and make it your own!

I’ve made this recipe countless times, and it’s always a hit. It’s the perfect go-to dish for busy weeknights or when you need a quick and easy side for a potluck or barbecue. Its also a great way to use up that abundance of zucchini from your garden (or your neighbor’s!).

So, what are you waiting for? Grab some zucchini, preheat your oven, and get ready to experience the magic of this Parmesan Herb Baked Zucchini. I’m confident you’ll love it as much as I do.

And now, the most important part: I want to hear from you! Once you’ve tried this recipe, please share your experience in the comments below. Did you make any variations? What did you serve it with? What did your family think? Your feedback is invaluable, and I love seeing how you make this recipe your own. Happy baking! I can’t wait to hear all about your zucchini adventures. Let me know if you have any questions, too! I’m always happy to help.
Parmesan Herb Baked Zucchini: A Delicious & Easy Recipe

Easy and flavorful Parmesan herb baked zucchini, perfect as a side dish or appetizer. Tender zucchini slices coated in a crispy, cheesy topping.

Prep Time15 minutes

Cook Time20 minutes

Total Time35 minutes

Category: Appetizer

Yield: 4-6 servings

Save This Recipe

Ingredients
- 3 medium zucchini, washed and ends trimmed
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (panko or Italian seasoned)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Red pepper flakes, to taste
Instructions
1. Preheat your oven to 400°F (200°C). Position the oven rack in the middle.
2. Slice the zucchini into 1/4-inch thick rounds, or cut them lengthwise into halves or quarters. If using lengthwise cuts, score the cut side lightly with a fork.
3. Place the zucchini slices or spears in a large bowl.
4. In a separate bowl, combine olive oil, Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, chopped basil, dried oregano, salt, and pepper. Mix well. Add a little more olive oil if the mixture seems too dry. Taste and adjust seasonings as needed.
5. Drizzle olive oil over the zucchini in the bowl. Toss to coat evenly.
6. Add the Parmesan herb mixture to the bowl with the zucchini. Gently toss to coat each piece well.
7. Arrange the coated zucchini in a single layer on a baking sheet lined with parchment paper, ensuring the pieces are not touching.
8. Bake for 15-20 minutes, or until the zucchini is tender and the Parmesan topping is golden brown and bubbly.
9. If the topping isn’t browning enough, broil for the last 1-2 minutes, watching carefully to avoid burning.
10. Remove from oven and let cool slightly before serving. Garnish with extra fresh parsley or basil and a sprinkle of extra Parmesan cheese, if desired. Serve immediately.
Notes
- Use yellow zucchini or a combination of both for a more colorful presentation.
- Experiment with different types of cheese like Asiago or Romano.
- Use crushed crackers or almond flour as breadcrumb alternatives.
- Add a pinch of cayenne pepper or hot sauce for a spicier kick.
- Add other vegetables like bell peppers, onions, or cherry tomatoes.
- Serve over pasta with a light tomato sauce for a vegetarian meal.
- Cook in an air fryer at 375°F (190°C) for 8-10 minutes.
- Add a teaspoon of lemon zest to the Parmesan mixture.
- Substitute fresh garlic with 1/2 teaspoon of garlic powder.
- Substitute dried oregano with 1 teaspoon of Herbs de Provence.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes.
- If zucchini is too watery, salt it lightly before coating and pat dry.
- If topping is not browning, broil for the last 1-2 minutes.
- Keep a close eye on the zucchini while baking to avoid overcooking.
- Make sure the zucchini is well coated with olive oil before adding the Parmesan mixture to prevent the topping from falling off.

Parmesan Herb Baked Zucchini: A Delicious & Easy Recipe