by Olena

Parmesan Zucchini Sticks (Video)

by Olena

5 from 4 reviews

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.

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.

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

Print

Parmesan Zucchini Sticks

parmesan zucchini sticks

5 from 4 reviews

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.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 16 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees F. Line large rimmed baking sheet with parchment paper or silicone baking mat.
  2. Trim the ends of zucchini and cut in halves. Arrange on a baking sheet.
  3. In a small bowl, mix Parmesan cheese, thyme, oregano, salt and pepper.
  4. Top each zucchini slice with approximately 1.5 tsp of cheese herb mixture spreading evenly.
  5. Bake for 15 minutes, then broil on High for 4 – 5 minutes or until cheese is crispy and golden.
  6. 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.

Notes

  • 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.

Original recipe from Nutrition Ella

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

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

41 comments on “Parmesan Zucchini Sticks (Video)

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    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. This was amazing!! I made it with cilantro line chicken and my 10 yr old twins gobbled it up!! So happy they love eating healthy now!! Thank you for the wonderful recipe. I also tried your Baked Chicken Breast recipe last night. It was fabulous too!!

    1. Yay! Thanks for sharing this positive feedback. I am thrilled that your 10 year olds loved it, Kelley!

  2. What a great treat! Ive never had zucchini like this before. My picky 8 year old likes it as well 🙂 Its really good! Thank you for sharing.

  3. These were excellent and oh so good too. We had them with your Philly Cheesesteak Stuffed Portobellos for lunch and supper today. We were full after eating them. Definitely a keeper and healtbhier than a burger from any fast food place.

  4. 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.

  5. 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!

  6. 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.

  7. 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.

  8. 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!

  9. 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!

  10. 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.

  11. 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.

  12. 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.

  13. 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.;)

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