Baked Parmesan Zucchini Spears
User Reviews
5
Baked Parmesan Zucchini Spears
Description
This recipe uses fresh zucchini cut into spears about 3 ½ to 4 inches long. The spears are arranged on a foil-lined baking sheet and brushed with an herb and spice paste made from salt, paprika, garlic powder, onion powder, oregano, black pepper, and olive oil. Three-quarters of the Parmesan cheese is sprinkled on before baking at 350°F for 15 minutes.
Finishing under the broiler for a few minutes adds a browned top layer with a slightly crisp texture. Additional Parmesan is sprinkled after broiling for extra flavor. The result is tender zucchini with a seasoned, cheesy crust offering both softness inside and a flavorful outer layer.
These spears can be served as a warm side dish or appetizer alongside proteins or salads. Using fresh grated Parmesan is recommended for optimal flavor and melting quality.
Adjusting the cutting size affects cooking time and texture; smaller spears cook faster and become crisper, while larger pieces retain more bite.
Ingredients
- 2 1/2 - 3 lbs zucchini fresh
- 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
- If you don’t have a pastry brush, drizzle olive oil on the spears and sprinkle the seasoning mix directly for even coating.
- Fresh herbs can substitute dried; use three times the amount of fresh herbs compared to dried for equivalent flavor.
- Parmesan cheese can be replaced with Asiago or Romano, which offer similar textures and flavors.
- Cut larger zucchini into smaller or thinner spears to adjust cooking time and desired texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 84 spears servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 9mg | 3% |
| Sodium | 491mg | 20% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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