Description
Tender zucchini sticks baked to perfection and topped with a crispy Parmesan crust—simple, healthy, and totally addictive. If you’re looking for a lighter veggie side, this dish is full of flavor but won’t weigh you down.
Ingredients
4 zucchini, quartered lengthwise
1 tablespoon olive oil
1 teaspoon garlic powder
½ cup grated Parmesan
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, toss zucchini sticks with olive oil, garlic powder, salt, and pepper.
Arrange zucchini in a single layer on a baking sheet, skin-side down.
Sprinkle evenly with grated Parmesan.
Bake for 15–20 minutes, or until the zucchini is tender and the Parmesan is golden and crisp.
Serve immediately while hot and crispy.
Notes
Don’t overcrowd the pan: Give the zucchini space so it roasts instead of steaming.
Crispier top: For extra crunch, broil for 1–2 minutes at the end—but watch closely so it doesn’t burn.
Fresh Parmesan works best: Grate it yourself for the crispiest texture.
Try dipping: Serve with marinara or ranch for extra flavor.
Make it spicy: Add a pinch of red pepper flakes or paprika before baking.
Zucchini swap: This also works well with yellow squash or baby eggplant.
Leftovers: Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days and reheated in the oven or air fryer.