Parmesan Crusted Zucchini Recipe

30 mins
Serves 4
https://www.evolvingtable.com/parmesan-crusted-zucchini/

Directions

  1. 1Preheat the oven to 400°F.
  2. 2Preheat the oven to 400°F.
  3. 3Preheat the oven to 400°F.
  4. 4Cut the zucchini into roughly 3-inch pieces by cutting first into quarters lengthwise, and then in half widthwise.
  5. 5Cut the zucchini into roughly 3-inch pieces by cutting first into quarters lengthwise, and then in half widthwise.
  6. 6Cut the zucchini into roughly 3-inch pieces by cutting first into quarters lengthwise, and then in half widthwise.
  7. 7Add the zucchini spears to a large bowl with the oil and toss to coat.
  8. 8Add the zucchini spears to a large bowl with the oil and toss to coat.
  9. 9Add the zucchini spears to a large bowl with the oil and toss to coat.
  10. 10Add the salt, black pepper, and Italian seasoning and toss again until well coated.
  11. 11Add the salt, black pepper, and Italian seasoning and toss again until well coated.
  12. 12Add the salt, black pepper, and Italian seasoning and toss again until well coated.
  13. 13Line a baking sheet with parchment paper, then place a wire rack on the baking sheet.
  14. 14Line a baking sheet with parchment paper, then place a wire rack on the baking sheet.
  15. 15Line a baking sheet with parchment paper, then place a wire rack on the baking sheet.
  16. 16Add the Parmesan cheese to a medium shallow bowl.
  17. 17Add the Parmesan cheese to a medium shallow bowl.
  18. 18Add the Parmesan cheese to a medium shallow bowl.
  19. 19Place a flat side of a zucchini piece into the cheese, then flip over and coat the other flat side.
  20. 20Place a flat side of a zucchini piece into the cheese, then flip over and coat the other flat side.
  21. 21Place a flat side of a zucchini piece into the cheese, then flip over and coat the other flat side.
  22. 22Place on the wire rack.
  23. 23Place on the wire rack.
  24. 24Place on the wire rack.
  25. 25Repeat this with the remaining zucchini pieces, arranging them in a single layer with a little space between each one.
  26. 26Repeat this with the remaining zucchini pieces, arranging them in a single layer with a little space between each one.
  27. 27Repeat this with the remaining zucchini pieces, arranging them in a single layer with a little space between each one.
  28. 28Bake for 10-12 minutes, or until the spears begin to soften.
  29. 29Bake for 10-12 minutes, or until the spears begin to soften.
  30. 30Bake for 10-12 minutes, or until the spears begin to soften.
  31. 31Broil for 4-5 minutes, rotating the pan as needed to avoid burning, or until the cheese has turned golden brown.
  32. 32Broil for 4-5 minutes, rotating the pan as needed to avoid burning, or until the cheese has turned golden brown.
  33. 33Broil for 4-5 minutes, rotating the pan as needed to avoid burning, or until the cheese has turned golden brown.
  34. 34Let rest for 5 minutes before serving with a squeeze of lemon juice and zest, if desired.
  35. 35Let rest for 5 minutes before serving with a squeeze of lemon juice and zest, if desired.
  36. 36Let rest for 5 minutes before serving with a squeeze of lemon juice and zest, if desired.
  37. 37Whisk together the mayonnaise, garlic, and lemon juice in a medium bowl and serve alongside the crusted zucchini (optional).
  38. 38Whisk together the mayonnaise, garlic, and lemon juice in a medium bowl and serve alongside the crusted zucchini (optional).
  39. 39Whisk 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)
  • 1.5 pounds zucchini (about 3 medium)
  • 1.5 pounds zucchini (about 3 medium)
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 2 teaspoons Italian seasoning
  • 2 teaspoons Italian seasoning
  • 1 cup freshly grated Parmesan cheese (divided)
  • 1 cup freshly grated Parmesan cheese (divided)
  • 1 cup freshly grated Parmesan cheese (divided)
  • Fresh lemon juice and zest
  • Fresh lemon juice and zest
  • Fresh lemon juice and zest
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 2 garlic cloves (finely minced)
  • 2 garlic cloves (finely minced)
  • 2 garlic cloves (finely minced)
  • 1 tablespoon lemon juice (from 1-2 lemons)
  • 1 tablespoon lemon juice (from 1-2 lemons)
  • 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!