Directions
- 1Preheat the oven to 400°F.
- 2Cut the zucchini into roughly 3-inch pieces by cutting first into quarters lengthwise, and then in half widthwise.
- 3Add the zucchini spears to a large bowl with the oil and toss to coat.
- 4Add the salt, black pepper, and Italian seasoning and toss again until well coated.
- 5Line a baking sheet with parchment paper, then place a wire rack on the baking sheet.
- 6Add the Parmesan cheese to a medium shallow bowl.
- 7Place a flat side of a zucchini piece into the cheese, then flip over and coat the other flat side.
- 8Place on the wire rack.
- 9Repeat this with the remaining zucchini pieces, arranging them in a single layer with a little space between each one.
- 10Bake for 10-12 minutes, or until the spears begin to soften.
- 11Broil for 4-5 minutes, rotating the pan as needed to avoid burning, or until the cheese has turned golden brown.
- 12Let rest for 5 minutes before serving with a squeeze of lemon juice and zest, if desired.
- 13Whisk together the mayonnaise, garlic, and lemon juice in a medium bowl and serve alongside the crusted zucchini (optional).
Ingredients
- 1.5 pounds zucchini (about 3 medium)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 cup freshly grated Parmesan cheese (divided)
- Fresh lemon juice and zest
- 0.25 cup mayonnaise
- 2 garlic cloves (finely minced)
- 1 tablespoon lemon juice (from 1-2 lemons)
Equipment
baking sheetwire rackmedium shallow bowlmedium bowl
Tips
- For extra crispiness, make sure there is some space between each zucchini piece on the wire rack while baking.
- These are best fresh, but you can store leftovers in the fridge for up to 3 days. Reheat in a toaster oven or air fryer to bring back some of the crispiness.
- You can air fry at 400°F for 10–12 minutes, flipping halfway through. Keep an eye on them toward the end to make sure the cheese doesn’t burn.
- Freshly grated Parmesan melts and crisps up much better than pre-shredded, which often contains anti-caking agents that prevent it from sticking and browning as nicely.
- Make sure your zucchini is firm and not too large, as small to medium-sized, younger zucchinis will yield the best texture and flavor.
- While garlic aioli is the perfect pairing, you can also try marinara sauce, sriracha mayo, or homemade ranch dressing for dipping!
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