If you’re craving a simple yet irresistibly tasty vegetable dish, this Parmesan Crusted Zucchini Recipe is your new best friend in the kitchen. It takes humble zucchini and transforms it into golden, crispy, cheesy spears that make for the perfect appetizer, snack, or side. With a crispy Parmesan coating and a hint of zesty lemon, this recipe delivers flavor and crunch in every bite, guaranteed to impress everyone around your table.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients — each one plays a crucial role in creating the wonderful flavors and textures that define this Parmesan Crusted Zucchini Recipe. From the fresh zucchini providing tender, juicy bites to the Parmesan cheese adding that unbeatable crispness and savory depth, every component has a reason to be here.
- 1 ½ pounds medium zucchini: Choosing medium-sized zucchini ensures tender spears that cook evenly and stay juicy.
- 1 tablespoon olive oil: Adds necessary moisture and helps the spices stick, plus a subtle fruity flavor.
- 1 teaspoon salt: Enhances the natural flavors in the zucchini and balances the cheese’s richness.
- ½ teaspoon black pepper: Adds just the right amount of mild heat to brighten the dish.
- 2 teaspoons Italian seasoning: A fragrant blend of herbs that rounds out the savory taste beautifully.
- 1 cup grated Parmesan cheese (divided): The star of the show, this cheese crisps up to form a perfect golden crust.
- Fresh lemon juice and zest (optional): Adds a lively, tangy kick that complements the richness of the cheese.
- ¼ cup mayonnaise: Creates a creamy dipping sauce that balances the crisp zucchini perfectly.
- 2 garlic cloves (finely minced): Gives the sauce a fresh, pungent flavor that wakes up the palate.
- 1 tablespoon lemon juice: Adds brightness to the dipping sauce, tying the whole dish together.
How to Make Parmesan Crusted Zucchini Recipe
Step 1: Preheat Your Oven
Start by heating your oven up to 400°F. This temperature is the sweet spot for cooking zucchini to tender-crisp perfection while allowing your Parmesan crust to develop a beautiful golden color during the broiling stage.
Step 2: Cut the Zucchini
Cut each medium zucchini into roughly 3-inch spears by quartering them lengthwise and halving them widthwise. This method ensures each piece cooks evenly and provides sturdy “handles” perfect for dipping and sharing.
Step 3: Season the Zucchini
In a large bowl, toss the zucchini pieces with olive oil, salt, black pepper, and Italian seasoning. Making sure each piece is well coated lets the flavors penetrate and helps the crust stick beautifully later.
Step 4: Coat with Parmesan Cheese
Line a baking sheet with parchment paper and set a wire rack on top—this keeps your zucchini crisp on all sides. Pour half of the Parmesan into a shallow bowl. Press the flat sides of each zucchini spear into the Parmesan to coat generously on both sides before arranging them spaced evenly on the rack.
Step 5: Bake and Broil
Bake the zucchini for 10 to 12 minutes until they begin to soften. Then switch the oven to broil for 4 to 5 minutes, watching carefully and rotating the pan if necessary, until the cheese crust turns a delightful golden brown. This two-step cooking method locks in moisture while achieving that crave-worthy crunch.
Step 6: Rest and Add Lemon
Let your zucchini rest for about 5 minutes after coming out of the oven. If you love a hint of citrus brightness, sprinkle some fresh lemon juice and zest over the spears at this point — it’s a small touch with a big impact on flavor.
Step 7: Prepare the Dipping Sauce (Optional)
For an extra layer of flavor, whisk together mayonnaise, minced garlic, and lemon juice in a small bowl to serve alongside the zucchini. This creamy, tangy sauce pairs with the crusted spears beautifully, making each bite even more special.
How to Serve Parmesan Crusted Zucchini Recipe
Garnishes
A sprinkle of fresh herbs like parsley or basil can add a pop of green and freshness to your Parmesan Crusted Zucchini Recipe. Adding a light dusting of cracked black pepper or a drizzle of good quality olive oil right before serving can also elevate the flavors intensively.
Side Dishes
This cheesy, crispy zucchini is incredibly versatile. It pairs perfectly with grilled chicken or fish for a light meal or would complement a pasta dish wonderfully. For a vegetarian spread, serve with a vibrant tomato salad or garlic bread to round out the meal.
Creative Ways to Present
Arrange the zucchini spears upright in a tall glass or on a rustic wooden board for a visually impressive appetizer display. You could also serve them alongside a colorful dip trio for dipping fun or even stack them layer by layer with tomato slices for a playful veggie tower.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Parmesan Crusted Zucchini Recipe, store them in an airtight container in the refrigerator. They should stay fresh for up to 2 days, ready for a quick snack or side the next day.
Freezing
While you can freeze cooked zucchini, it’s best to enjoy this dish fresh to preserve the crispy Parmesan crust. Freezing might cause the coating to lose its texture and become soggy upon reheating.
Reheating
To bring back some of the original crispness, reheat the zucchini in a hot oven or toaster oven at 375°F for about 5 to 7 minutes. This method helps the cheese crust regain its delightful crunch without drying out the tender zucchini inside.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While Parmesan is classic and crisps beautifully, Pecorino Romano or Asiago can also be delicious alternatives. Just remember that different cheeses may affect the flavor and texture slightly, so try what you love.
Is this recipe suitable for gluten-free diets?
Yes! Since the crust relies on Parmesan cheese with no breadcrumbs, this recipe is naturally gluten-free. Just be sure to check your seasoning labels to avoid any hidden gluten.
Can I bake this recipe instead of broiling?
Yes, baking only is fine, but broiling at the end gives that wonderful crunchy, golden finish that makes this Parmesan Crusted Zucchini Recipe so special. If you skip broiling, you may miss out on that crispy topping.
What’s the best way to cut zucchini for this recipe?
Cutting zucchini into 3-inch spears by quartering lengthwise and halving crosswise ensures uniform cooking and a perfect shape for coating and dipping. Keeping pieces roughly the same size helps everything cook evenly.
Can I make the mayonnaise dipping sauce ahead of time?
Definitely! The garlic lemon mayo dipping sauce can be prepared a day in advance and kept refrigerated. It tastes even better after the flavors meld, so it’s a great time-saving step.
Final Thoughts
This Parmesan Crusted Zucchini Recipe is a delightful way to enjoy a fresh vegetable with a crispy cheesy twist. It’s quick to make, satisfying to eat, and versatile enough for many occasions. I encourage you to give it a try—once you do, you’ll wonder how you ever enjoyed zucchini any other way!
Print
Parmesan Crusted Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Parmesan Crusted Zucchini recipe offers a deliciously crispy and flavorful way to enjoy zucchini. Coated with a savory blend of parmesan cheese, Italian seasoning, and a hint of lemon, these baked zucchini spears make a perfect appetizer or side dish with an optional tangy garlic lemon mayo dip.
Ingredients
Zucchini and Seasoning
- 1 ½ pounds medium zucchini (about 3 medium)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 cup grated parmesan cheese (divided)
- Fresh lemon juice and zest (optional, for topping)
Garlic Lemon Mayonnaise Dip (Optional)
- ¼ cup mayonnaise
- 2 garlic cloves (finely minced)
- 1 tablespoon lemon juice (from 1–2 lemons)
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it reaches the proper temperature for baking the zucchini to a tender yet crisp texture.
- Prepare Zucchini: Cut each zucchini into roughly 3-inch spears by first slicing them lengthwise into quarters and then halving them widthwise, yielding 8 pieces per zucchini.
- Toss with Seasoning: Place the zucchini pieces in a large bowl and toss with olive oil until evenly coated. Season with salt, black pepper, and Italian seasoning, then toss again to distribute the spices uniformly.
- Coat with Parmesan: Line a baking sheet with parchment paper and set a wire rack on top. Pour half of the grated parmesan into a shallow bowl. Press one flat side of each zucchini spear into the cheese, then flip to coat the other flat side and arrange on the wire rack in a single layer, leaving space between pieces.
- Bake and Broil: Bake the coated zucchini for 10-12 minutes until they start to soften. Then switch the oven to broil and broil for 4-5 minutes, rotating the pan occasionally to prevent burning, until the parmesan crust turns golden brown.
- Rest and Serve: Allow the zucchini to rest for 5 minutes after baking. Optionally, sprinkle with fresh lemon juice and zest for a bright finish.
- Prepare Optional Dip: In a small bowl, whisk together mayonnaise, minced garlic, and lemon juice until smooth. Serve this alongside the crusted zucchini spears as a flavorful dipping sauce.
Notes
- You can substitute fresh Parmesan with Pecorino Romano for a sharper flavor.
- For a gluten-free option, ensure the Italian seasoning contains no gluten additives.
- Use a wire rack to allow heat circulation around the zucchini, ensuring even crispiness.
- Broil carefully and watch closely as parmesan can burn quickly under high heat.
- The garlic lemon mayo dip pairs perfectly with the crusted zucchini but can be omitted for a lighter version.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in the oven for best texture.
