Baked Parmesan Zucchini Spears

a plate of baked zucchini fries with cheese.

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4.98 from 42 votes

An easy 20 minute Parmesan zucchini side dish!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings 4 spears servings

Calories 97kcal

Author Tracy

Equipment

Ingredients

2 1/2 - 3 lbs fresh zucchini
1 cup parmesan cheese fresh grated, split 3/4 cup and 1/4 cup
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper fresh ground
3/4 teaspoon oregano
3 tablespoons extra virgin olive oil

Instructions

Pre-heat oven to 350 degrees and line a baking sheet with aluminom foil.
Slice zucchini into 3 1/2 - 4 inch spears and line them on baking sheet in a single layer.
In a small bowl, add salt, paprika, garlic powder, onion powder, oregano and pepper into a bowl and mix. Add olive oils and mix until a loose paste is formed.
Use pastry brush to spread oil mixture on zucchini spears. Sprinkle with 3/4 cup of Parmesan cheese.
Bake for 15 minutes.
Turn oven up to broil and cook fro another 3 minutes.
Sprinkle with remaining Parmesan cheese and serve.

Notes

No pastry brush: No problem! Just mix spices in a bowl, but don't add oil. Drizzle oil on spears and sprinkle seasoning on spears.

Substitutions:

Fresh Herbs: To use fresh instead of dried, substitute 1 tablespoon of fresh for 1 teaspoon of fresh.

Parmesan Cheese: You could also use Asiago or Romano.

Zucchini Spears:

For 6 - 8 Inches Long: For this sized zucchini, you can get about 12 spears, that are 3 1/2 - 4 inches, after you cut the top and end off, then cut it into quarters, and slice those quarters into 3 spears.

For 9 + Inches Long: For the big guys, you'll just want to cut your zucchini into thirds (or even quarters if they're real big), then half and them, and cut those into 4-5 spears. These spears will still be pretty big, mostly in height from the seeds, so then you can slice off some of the seeds.

Nutrition