Yum
parmesan zucchini sticks

It’s zucchini season…in Mexico. You are probably sick and tired of cardboard tomatoes and imported green beans?! Me too. But it is what it is. Gotta eat our veggies.

During my last grocery trip I noticed zucchini at a whopping $0.90 per lb, hauled a few pounds home and off on Pinterest I went. Sometimes I run out of recipe ideas just like anyone else.

parmesan zucchini sticks

This particular recipe from Nutrition Ella caught my attention. Easy, low in calories and who doesn’t like golden Parmesan cheese crust?!

Parmesan zucchini sticks is super easy recipe. Start by rinsing zucchini well. Mine were waxed, which I can’t stand, so I soaked them in water with vinegar for a bit and then scrubbed. I’ve seen wax wash at the stores, so maybe I’ll get it next time.

Then you slice zucchinis in half and lay on a baking sheet skin side down. Original recipe instructs to rub zucchini with a bit of olive oil, but I didn’t although you could.

parmesan zucchini sticks

Then combine Parmesan cheese, dried herbs, salt and pepper in a small bowl and sprinkle on top of each zucchini stick.

A note on Parmesan cheese. I buy a big block of Parmigiano Reggiano and shred/grind myself as I need to. You can also buy already shredded fresh Parmesan cheese in the refrigerated section of your grocery store. What I don’t recommend buying is finely grated, powder like, cheese in a shaker. That’s is not real food, guys. It is processed cr@p.

parmesan zucchini sticks

And then you bake zucchini for 15 minutes and turn on the broiler for another 4 – 5 minutes for that to-die-for Parmesan cheese crust.

What I like about parmesan zucchini sticks is how firm zucchini turned out. While zucchini naturally contain a lot of water, it was all retained inside. Once baked zucchini sticks came out crispy on top, firm on the outside and moist inside. I think only mushy pasta is worse than mushy veggies.

parmesan zucchini sticks

You can serve zucchini sticks as a side dish or literally eat by a stick for a snack. They stay fresh and firm in the fridge for up to 3 days. While my kids do not like zucchini (yet), I can eat 3 – 4 of these at a time.

I definitely have added parmesan zucchini sticks to my dinner rotations and meal preps. Low in calories, carbs and fat, you can fill up on these guys alone. Well, not really, I would need some protein to go along with zucchini. These would pair nicely with Baked Dijon Chicken, Peanut Butter & Miso Salmon or Crock Pot Lentil Curry. Enjoy!

parmesan zucchini sticks

Parmesan Zucchini Sticks

Parmesan Zucchini Sticks

Ingredients

  • 8 medium zucchini, sliced in half
  • 1 cup Parmesan cheese, shredded
  • 1/2 tbsp dried thyme or oregano
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper

Directions

  1. Preheat oven to 350 degrees F. Arrange zucchini halves on 2 rimmed baking sheets lined with parchment paper.
  2. In a small bowl, mix to combine Parmesan cheese, oregano (thyme), salt and black pepper. Top each zucchini slice with 1 - 1.5 tbsp of cheese-herb mixture spreading evenly. Bake for 15 minutes. Then broil on High for 4 - 5 minutes or until cheese turns crispy and golden. Serve warm or cold.
  3. Storage Instructions: Refrigerate covered for up to 2 - 3 days.

Notes

Original recipe from Nutrition Ella

http://ifoodreal.com/parmesan-zucchini-sticks-recipe/

Nutritional Info

Servings Per Recipe: 16

Amount Per Serving = 1 stick = 1/2 zucchini:
Calories: 31.1
Total Fat: 1.3 g
Cholesterol: 2.8 mg
Sodium: 110.6 mg
Total Carbs: 3.3 g
Dietary Fiber: 1.1 g
Protein: 2.6 g
WW Points+: 1

Before you go. Because this pizza recipe is so popular, I figured out you like quick and healthy dinners.

It took me 3 months and I came up with 30 Quick Clean Dinner Recipes eBook.

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30 practical healthy recipes that you can prepare after work, in under 40 minutes, or even better come home to a ready meal simmering in your crock pot. That was the goal. The eBook includes 20+ gluten free, 13 crock pot & 12 vegetarian recipes. Visit eBook page here to learn more.

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30 Comments

  1. Amy

    Yum, I love zucchini!! But I was getting bored of sautéeing them them same way over and over again. This sounds like a really fun (and delicious) way to cook them instead! And that gorgeous melty cheese… To die for. Can I have your kids’ servings?? 😉 Already pinned!

    Reply
    • Olena

      I know, eh?! I was like move over kids. Don’t like my zucchini?! No problem, here are your carrots.:) Yes, the only way I could think of making zucchini either grilling (um no thank you in pouring rain) or making zucchini fritters (too much work). This recipe is genius, unfortunately not my genius! Thanks for pinning, friend.;)

      Reply
  2. Zhoro Apostolov

    Very good recipe. I like stuffed zucchini, and this is the exact way I cook them. I also sfuff them with chicken, sun dried tomatoes, baked peppers, parmesan and fresh basil. I like to top them with yogurt sauce with fresh dill.

    Reply
    • Olena

      Oh, really?! Good to know. Oh I miss Europe. Would love to visit Mediterranean one day when kids are older and can handle long-distance travel.

      Reply
      • Monica

        Just found your website – love your recipes! By the way, we have traveled from US to Europe with 2 young children. Our oldest first went to Italy when he was 2 1/2 (and back when he was 3 1/2 and 5) and our middle one first went at 13 months and back again at 2 1/2. The last trip I was 8 months pregnant with our third and our others were 5 and 2 1/2 and they did great. Children are far more resilient than adults!

        Reply
        • Olena

          Hey Monica. Welcome and thank you! Wow, you are a trooper. I’m not worried for my kids, I’m more concerned for myself and my husband’s sanity lol. We don’t like to travel with diapers, bottles, strollers and we are definitely not 3 kids people lol. Koodos to you. I don’t know how people do it lol. Our youngest one is almost 4 so we are almost there – travel and do fun things together.

          Reply
  3. Dariela

    I made them today! They were so easy!! My husband loved them. I only did 4 zucchinis and the cheese was barely enough, I don’t know how you made it last for 8! But I loved the how easy it was!

    Reply
    • Olena

      Haha. I just don’t eat much cheese. Just enough to add the flavour and keep the veggies in majority. But you feel free to add as much as you like.:)

      Reply
  4. tara

    These were awesome! I added fresh rosemary and thyme; garlic powder & minced garlic; and only had grated parmesan cheese. We loved these! Thanks for the recipe.

    Reply
  5. Linda

    This looks so awesome, every recipe I’ve looked at looks so colorful and tasty!! I love your recipes, just printed a bunch to try! I love how you have WW points listed. Thanks for sharing your recipes, count on me coming back for more!

    Reply
    • Olena

      Thank you so much, Linda! I’m glad my food looks colourful. That’s the goal, means healthy. And tasty is the goal too of course.:) Anyways, enjoy!:)

      Reply
  6. CJ

    Just made these…. NOM NOM NOM NOM NOM!
    Didn’t have parmesan but cheddar worked great 🙂

    Reply
  7. Ashley LaMar

    I just put these in the oven 2 minutes ago. I had one lone zucchini sitting in the kitchen a few days from spoiling so I searched Pinterest and now yay for an afternoon snack!

    Reply
  8. Lili

    Hi Olena! I just discovered your website and I love everything about it! This recipe looks so yummy. I love zucchini too. I cut them and fry in sunflower oil (bad, I know..) and top them with a white souce (yoghurt with dill and pressed garlic – ukrainian style, haha, I am from Ukraine too). Definitely will try baking them and topping with cheese. Thank you for sharing this recipe and for amazing photos.

    Reply
    • Olena

      Hi Lili. Nice to meet you and thank you.:) Garlic and dill – any time! My mom makes zucchini like you do. Although yesterday she promised to try a few of my zucchini recipes. We will see LOL.

      Reply
  9. Jane Payton

    Similar recipe from and woman I knew who was raised in Italy then moved to San Francisco. She boils the Zucchini for 10 mins; cuts them in half the same as above; scoops out the meat leaving the shell; puts the zucchini meat in a double boiler & adds cheeses & seasonings to your taste, cooks the mixture till it melts the cheeses and then puts it back into the shells and bakes until golden brown on top. Sprinkle with more Parmesan and serve. Very tasty and you can make it your own with your selection of cheeses and Italian spices.

    Reply
  10. lje_momma

    Thank you Thank you! It was wonderful. I’m a new veggie lover and learning to embrace Clean Eating! Wonderful recipes like such makes me wonder…why I haven’t been doing this all my life?! Be Blessed.

    Reply
    • Olena

      Unfortunately because of all those food giants, their smart brains to make unhealthy food look and taste good, and therefore their money to market it to us, many of us simply do not eat enough vegetables and get proper nutrition. And when life is comfortable like in North America, human being gets lazy, and that’s what we are dealing with right now. So, good for you and eat your veggies!

      Reply
  11. Laurie Ohnmacht

    Add a little spaghetti or pizza sauce before the cheese and you have pizza!!!

    Reply
  12. Susan

    I do something very similar. I slice them in half, long way, season them with Cavender’s Greek Seasoning and them broil till almost tender. Then sprinkle the fresh parmesan cheese and broil till browned.

    Reply

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