by Olena

Parmesan Zucchini Sticks

by Olena

Parmesan Zucchini Sticks are 20 minute healthy baked zucchini recipe that is veggie and flavour packed. | ifoodreal.com

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 and I love zucchini for its low calorie content and short cooking time.

 

MY LATEST RECIPES

What I like about parmesan zucchini sticks is how firm zucchini turns out. While zucchini naturally contains 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 are 20 minute healthy baked zucchini recipe that is veggie and flavour packed. | ifoodreal.com

You can serve zucchini sticks as a side dish or literally eat by the stick for a snack. They stay fresh and firm in the fridge for up to 3 days.

I definitely have added Parmesan zucchini sticks to my dinner rotation and meal prep. 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 chicken breast, baked salmon recipe or green lentil curry. Also try my Mediterranean baked zucchini sticks. Enjoy!

How to Make Parmesan Zucchini Sticks

  1. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper.
  2. Cut zucchini in halves. In a small bowl, mix Parmesan cheese, oregano (thyme), salt and black pepper. Parmesan Zucchini Sticks are 20 minute healthy baked zucchini recipe that is veggie and flavour packed. | ifoodreal.com
  3. Top each zucchini slice with 1 – 1.5 tbsp of cheese herb mixture spreading evenly. Parmesan Zucchini Sticks are 20 minute healthy baked zucchini recipe that is veggie and flavour packed. | ifoodreal.com
  4. Bake for 15 minutes, then broil on High for 4 – 5 minutes or until cheese is crispy and golden. Parmesan Zucchini Sticks are 20 minute healthy baked zucchini recipe that is veggie and flavour packed. | ifoodreal.com
  5. Serve warm or cold. Parmesan Zucchini Sticks are 20 minute healthy baked zucchini recipe that is veggie and flavour packed. | ifoodreal.com
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Parmesan Zucchini Sticks

5 from 1 reviews

Parmesan Zucchini Sticks are 20 minute healthy baked zucchini recipe that is veggie and flavour packed.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 16 servings

Ingredients

  • 8 medium zucchini, cut 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

Instructions

  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 Parmesan cheese, oregano (thyme), salt and black pepper.
  3. Top each zucchini slice with 1 – 1.5 tbsp of cheese herb mixture spreading evenly.
  4. Bake for 15 minutes, then broil on High for 4 – 5 minutes or until cheese is crispy and golden. Serve warm or cold.

Store: Refrigerate covered for up to 2 – 3 days.

Notes

Original recipe from Nutrition Ella

 Did you make this recipe? Please give it a star rating in the comments.

 

Love zucchini for its low calories like me?

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31 comments on “Parmesan Zucchini Sticks

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  1. 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.

  2. 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.

    1. 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!

  3. 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.

  4. 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.

    1. 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.

  5. 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!

  6. 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!

    1. 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!:)

      1. Been trying to do 1000 cal diet. I always t\look for recipes that give the calorie breakdown. Going to try these tonight. Thanks!

  7. 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.

  8. 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!

      1. 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!

        1. 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.

  9. 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.

  10. 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!

    1. 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.;)