Roasted Parmesan Garlic Zucchini Spears
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By Alyssa Rivers
on Jul 01, 2022, Updated Jul 18, 2022 |
If you’re looking for the best way to use up all that summer zucchini, this is it! Quick and easy zucchini spears coated in parmesan and garlic and roasted in the oven to perfection.
Zucchini is such an insanely versatile vegetable. Its mild flavor allows it to absorb all the seasonings and flavors you cook with! If you’re like me and have more zucchini than you know what to do with, try these zucchini chips, zucchini fries, and zoodles!
Oven-Roasted Garlic Parmesan Zucchini Recipe
The zucchini just isn’t stopping at our house. Once it starts it just doesn’t stop. To be honest, I really don’t mind because zucchini is my favorite summer vegetable! And there are so many yummy ways to utilize it. (You can find my full list of zucchini recipes here!) I will say though- these parmesan garlic zucchini spears are easily my favorite. I love how quick and easy they are to throw into the oven. It takes just a matter of minutes to throw together. And how can you not love the parmesan and garlic flavor combination?? It goes so well on roasted vegetables in my opinion.
These parmesan garlic zucchini spears have a slightly crisp outside and a tender and soft inside. The parmesan garlic coating on the outside is so delicious! It’s such a great way to use up that zucchini crop. They make a great side or quick and easy snack. I’m sure these will become an instant favorite with you and yours. And if you can’t get enough of flavorful roasted veggies, try these roasted cherry tomatoes or cauliflower steaks next!
All Ingredients Needed
This is one of my favorite side dishes to make because it uses such simple ingredients. I’m sure you already have everything you need in your pantry right now! Although this roasted zucchini recipe uses such simple ingredients, the flavor is anything but! It’s savory, zesty, and absolutely mouthwatering.
- Zucchini: I used medium-sized zucchini, but since we’re cutting them into spears, large zucchini works too. I just like to avoid zucchini that is too seedy or watery for this particular dish.
- Olive Oil: Helps the zucchini crisp up nicely in the oven.
- Lemon Juice and Zest: Adds the perfect pop of zesty flavor!
- Minced Garlic: There’s no such thing as too much garlic! Roasted garlic is so delicious and gives each bite of zucchini the best savory flavor.
- Oregano: I add oregano for a little extra peppery flavor.
- Parmesan Cheese: I recommend buying a block of parmesan because you need both grated and shredded cheese for this recipe. Plus, freshly-grated cheese always tastes better!
- Salt and Pepper: Add to taste to enhance the overall flavor of your zucchini.
How to Make Baked Parmesan Zucchini
Roasted parmesan garlic zucchini spears are so easy to make! And the best part is, they always turn out perfectly crispy on the outside, soft and tender on the inside. No soggy zucchini here!
- Prep Zucchini: Preheat oven to 350 degrees F. Cut zucchini lengthwise into quarters, then cut in half widthwise. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.
- Prepare Topping: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and oregano. Drizzle over zucchini spears. Sprinkle with parmesan cheese.
- Bake and Broil: Bake for 15 minutes or until lightly golden brown. To give more of a crisp edge, broil for the last 3 minutes.
How Do You Keep Zucchini From Getting Watery?
Because of its high water content, zucchini can be tricky to cook with. Here are a few ways to troubleshoot so that your zucchini is tender and delicious, not soggy or mushy.
- Airflow: Airflow is so important when cooking zucchini. First- make sure you’re not cooking too many spears at a time and that they’re evenly spaced on a baking sheet. Second- I will sometimes put a baking rack on top of my baking sheet and then cook the spears on that so the hot air from the oven can circulate completely.
- Cooking Time: Contrary to what you’d think, overcooking zucchini actually makes them release more water. Only cook them for about 15 minutes. If it’s that crispy outside edge you’re looking for, broil for a few minutes instead of adding to the cooking time.
- Salt: If you’re dealing with an especially watery zucchini, add your spears to a colander and salt them generously. The salt will draw excess water out. From there, pat them dry with paper towels and then continue the cooking process as usual!
Variations and Serving Suggestions
I love the simple (yet powerful!) combination of parmesan and garlic, but here are a few extra ways to switch up the flavor of your zucchini spears!
- Extra Seasonings: Cajun seasoning, lemon pepper, or a pinch of red pepper flakes is usually my go-to when I want to add a little something extra to my zucchini. If you want more heat, try dusting them with smoked paprika or cayenne!
- Add Herbs: If you know me, you know that I love me some fresh chopped herbs. In addition to oregano, try adding chopped rosemary, dill, or basil! Not only do they add a pretty garnish, but amazing aromatics and a pop of flavor too!
- Dips: The size of these spears makes them perfectly dippable. Try serving them with a side of garlic aioli or whipped feta dip!
A Reader’s Review
“This is a terrific recipe, a fabulous way to prepare zucchini. It was easy for me to adapt the flavors and spices to my family’s preferences. Thanks so much!”
Jocelyn
Storing Leftover Roasted Zucchini
These zucchini spears make great leftovers! My kids are obsessed with the seasoning on them and love having them as a snack.
- In the Refrigerator: In an airtight container, your roasted zucchini will last for up to 4 days.
- To Reheat: Lay your leftover zucchini spears out on a baking sheet and cook until warm at 400 degrees F.
Note: I don’t recommend freezing leftover zucchini, it gets extremely soggy when it thaws.
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Preheat oven to 350 degrees. Cut zucchini lengthwise into quarters, then cut in half widthwise. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.
In a small bow whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano. Drizzle over zucchini spears. Sprinkle with parmesan cheese.
Bake for 15 minutes or until lightly golden brown. To give more of a crisp edge, broil for the last 3 minutes.
Originally posted July 22, 2015
Updated July 1, 2022
Calories: 74kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 3mgSodium: 72mgPotassium: 384mgFiber: 2gSugar: 4gVitamin A: 314IUVitamin C: 29mgCalcium: 72mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.