If there’s one recipe I make all summer long, it’s Baked Parmesan Zucchini. This dish transforms humble zucchini into a crispy, cheesy, and totally irresistible side that’s as perfect for casual family dinners as it is for entertaining friends. Each tender spear offers a satisfying combination of cheesy crust, delicate zucchini bite, and just the right hint of garlic. Bursting with flavor but beautifully light, Baked Parmesan Zucchini is the side you’ll reach for whenever you crave something fresh, healthy, and delicious.

Baked Parmesan Zucchini Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Baked Parmesan Zucchini is how simple the ingredient list is—just a handful of pantry staples that come together to create maximum flavor. Each component truly matters for the final taste and crispy texture.

Zucchini: Choose firm, medium zucchinis for the best flavor and texture; they’re the star and hold up well to baking.
Grated Parmesan: Use freshly grated, if possible, for optimal melting and a perfectly golden crust.
Garlic powder: Adds depth and a subtle garlicky kick without overpowering the zucchini.
Olive oil: Encourages crisp edges and helps the Parmesan stick beautifully to each spear.
Salt and pepper: These essentials wake up every flavor and let the fresh zucchini shine.

How to Make Baked Parmesan Zucchini

Step 1: Prep the Zucchini

Start by preheating your oven to 400°F (200°C). Wash and dry your zucchini, then trim off the ends. Slice each zucchini lengthwise into quarters, making spears that are easy to pick up and perfect for even baking.

Step 2: Season and Toss

Now comes the fun part—tossing the zucchini spears with olive oil, garlic powder, salt, and pepper. Make sure every piece is well coated, so each bite is infused with flavor and gets that gorgeous golden color as it bakes.

Step 3: Arrange and Top with Parmesan

Arrange your seasoned zucchini on a baking sheet, lining them up so they don’t overlap (this is the secret to crispy edges!). Sprinkle the grated Parmesan generously over the tops—don’t be shy, the more, the better for a deeply savory crust.

Step 4: Bake to Crispy Perfection

Slide the tray into the oven and bake for 15 to 20 minutes. You’ll know Baked Parmesan Zucchini is ready when the spears are tender and the Parmesan is bubbly and golden. For extra crispiness, turn on the broiler for the last 1 to 2 minutes and keep a close eye!

How to Serve Baked Parmesan Zucchini

Garnishes

A sprinkle of fresh herbs like chopped parsley or basil brings a pop of color and a burst of freshness. If you love a little heat, a light dusting of red pepper flakes creates a delicious contrast to the savory cheese.

Side Dishes

This dish pairs beautifully with nearly any main, from grilled chicken and steaks to hearty pastas or grain bowls. A simple lemony salad or fluffy quinoa makes a fail-proof match, letting Baked Parmesan Zucchini shine.

Creative Ways to Present

For a party-worthy platter, stack the spears on a wooden board with a small bowl of marinara or herbed yogurt dip. Or, serve mini versions in cute cups for a fresh and healthy appetizer everyone will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover Baked Parmesan Zucchini in an airtight container in the refrigerator. They’ll last for up to 3 days and are great for quick lunches or snacks.

Freezing

While zucchini tends to get a bit watery after freezing, you can freeze baked spears if you want to prep ahead. Place them on a baking sheet and freeze until solid, then transfer to a zip-top bag. Keep in mind, the texture will be softer when reheated, but the flavor remains delicious!

Reheating

Reheat Baked Parmesan Zucchini in a hot oven or toaster oven for the best results—this helps the crust re-crisp and keeps them from getting soggy. Microwave works in a pinch, but for that signature crunch, the oven is your best bet.

FAQs

Can I make Baked Parmesan Zucchini with yellow squash?

Absolutely! Yellow squash works just as well and adds a lovely color variation. Mix and match with zucchini for a more vibrant, summery presentation.

What’s the best dipping sauce for Baked Parmesan Zucchini?

Marinara sauce is a classic, but garlic aioli or even a tangy ranch dressing can be a fun twist. The savory flavors pair well with almost anything creamy or tomato-based.

Is it necessary to peel the zucchini?

No need to peel! The skin not only adds color and nutrients but also helps the spears hold their shape during baking. Just give them a good wash before slicing.

Can I use pre-grated Parmesan?

Pre-grated Parmesan is convenient and works in a pinch, but freshly grated melts better and gives a superior, crispier crust. If you have the time, fresh is always best!

How do I keep the zucchini from getting soggy?

Make sure to arrange the spears in a single layer with space between each piece, and bake at a high heat. Overcrowding or low oven temperatures can make the pieces steam instead of crisp.

Final Thoughts

Baked Parmesan Zucchini is a side dish that never lets me down—simple, quick, and always a crowd pleaser. Whether you’re looking to use up garden zucchini or just want a lighter, flavor-packed veggie on your plate, I hope this recipe finds a place in your regular rotation. Give it a try and see just how addictively tasty these cheesy, golden spears can be!