by Olena

Parmesan Zucchini Sticks

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Olena Osipov
5 from 15 votes

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Parmesan Zucchini Sticks are big on flavor, low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.

Serve the zucchini sticks as an appetizer or side alongside healthy lemon chickenGreek chicken, or cedar plank salmon!Parmesan Zucchini Sticks

Zucchini Sticks

Baked Parmesan Zucchini sticks is one of the easiest zucchini recipes EVER! What I like is 10 minute prep, how firm zucchini turns out and melted herbed Parmesan cheese on top. And those burnt bits on the bottom of the baking sheet are the best! 🙂

Zucchini with Parmesan cheese is a match made in heaven. Lots of flavor and little calories.

Zucchini is an easy to grow and affordable vegetable during July-August. It is low in calorie, fat and high in fiber. Which means you can eat a lot of zucchini with little calories and keep your belly full longer. That’s also why it’s in tons of my recipes; including grilled zucchini, Pad Thai with zoodles, stuffed zucchini boats, zucchini casserole, lasagna, and a zucchini potato bake (among many).

I’m also obsessed with hiding zucchini into my baked recipes, for extra nutrients and healthy bakes without the flavor – like this zucchini lemon bread, zucchini brownies, and zucchini banana muffins!

Parmesan Zucchini Sticks stack

Ingredients You Will Need

Baked Parmesan zucchini contains 5 simple ingredients:

  • Zucchini: This recipe works best with small-medium zucchini you can just cut in halves. If you have large garden zucchini, cut into 2 inch thick rounds.
  • Parmesan cheese: Nothing beats freshly grated Parmesan cheese. Pre-grated cheese in a shaker works but doesn’t taste the same as it contains fillers like cellulose. I usually buy fresh Parmesan hunk at Costco, cut a piece to use for now and freeze the rest.
  • Dried oregano: You can also use dried basil, thyme or Italian seasoning in equal amount or any combination of.
  • Salt and pepper.

sliced zucchini sprinkled with cheese on a baking sheet

How to Make Baked Parmesan Zucchini Sticks

While zucchini naturally contains a lot of water, it is all retained inside the wedges.

  • Slice zucchini in halves, so their flat surface will hold cheese and spices.
  • Make cheese herb mixture by combining Parmesan cheese, thyme, oregano, salt and pepper in a small bowl.
  • Sprinkle mixture on top of zucchini – about 1 1/2 tsp per each slice. When spreading, go slow so precious bits do not fall on the baking sheet and stay there.
  • Bake at 350 degrees F for 15 minutes; then broil for 5 minutes.

cut in halves zucchini on cutting boardcheese herb mixture in a bowlsprinkled with cheese zucchiniParmesan Zucchini Sticks baked on a baking sheet

How to Serve and Store

Store: Zucchini sticks stay fresh and firm in the fridge for up to 3 days. That is if crazy thing “leftovers” even possible with this yummy recipe.

Another rule in life is to never freeze zucchini. They will thaw stringy and yucky.

Parmesan Zucchini Sticks stacked

Why Zucchini Is Good for You

Courgette aka zucchini aka summer squash is high in antioxidants, anti-inflammatory phytonutrients, vitamins C, B, K and potassium.

Fun fact: Did you know it’s classified as a fruit? I didn’t.

More Zucchini Recipes

Enjoy, friends, and let me know how you liked Parmesan zucchini sticks in the comments below.

Baked Zucchini Sticks Recipe

Parmesan Zucchini Sticks

Parmesan Zucchini Sticks

Parmesan Zucchini Sticks are big on flavor, low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.
5 from 15 votes
Print Save Rate
Course: Side Dish
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16 servings
Calories: 41kcal
Author: Olena Osipov



  • Preheat oven to 350 degrees F. Line large rimmed baking sheet with parchment paper or silicone baking mat.
  • Trim the ends of zucchini and cut in halves. Arrange on a baking sheet.
  • In a small bowl, mix Parmesan cheese, thyme, oregano, salt and pepper.
  • Top each zucchini slice with approximately 1.5 tsp of cheese herb mixture spreading evenly.
  • Bake for 15 minutes, then broil on High for 4 - 5 minutes or until cheese is crispy and golden.
  • Serve warm or cold with baked chicken breast, baked salmon in foil or cilantro lime chicken. Low carb dinner right there. Or as an appetizer or snack.

Store: Refrigerate covered for up to 2 - 3 days. Do not freeze.



    • If you have large garden zucchini, cut it into 2" thick rounds.
    • Any combination of dried herbs works including Italian seasoning.
    • Fresh Parmesan cheese tastes the best, not from a shaker.


    Calories: 41kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 144mg | Fiber: 1g | Sugar: 3g

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    50 comments on “Parmesan Zucchini Sticks

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    1. Could u please advise what “broil means” I have a standard gas oven so need help with this recipe, thank you

      1. Of course, if your oven doesn’t have a broil setting already set, it is usually around 500 degrees.

    2. 5 stars
      It was delicious we had it as a side with butternut squash wild rice and lamb for the holiday. I will make this again.

    3. 5 stars
      Very good snack!! Taste like pizza and hydrating… Just in reference to the 6 and 8 quart instant pot do I need to change your 6-quart recipes for 8-quart or no I noticed on some of the soup recipes you had a recipe for a 6 and a 8 quart just wondering thank you

      1. Soup recipes have more liquid and to the brim usually that’s why I specify IP size. If my recipe has no 8 quart special instructions then it can be made in both 6 or 8 quart using same recipe no changes.

    4. Hi I was wondering what’s the difference between a 6 quart and a 8 quart I know the size but I was wondering will I have to adjust all my 6-quart recipes to use an 8-quart? Thanks!

      1. Hi Renee! What type of parmesan cheese did you use? I recommend fresh parmesan. The parmesan cheese sold in the can will not melt as it has been processed several times to prevent clumping and therefore is prone to resist melting. Hope that helps!

        1. I shredded them fresh from a parmesan block of cheese! Maybe it’s the parmesan block that I got….

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