Baked Zucchini Recipe with Parmesan and Thyme
User Reviews
4.9
Baked Zucchini Recipe with Parmesan and Thyme
Description
Baked Zucchini with Parmesan and Thyme uses fresh zucchini cut into quarters and arranged on an oiled wire baking rack to promote airflow and prevent sogginess. The zucchini is brushed with olive oil and generously coated with a flavorful topping made from grated Parmesan, fresh thyme leaves, oregano, paprika, black pepper, and a pinch of kosher salt. This blend infuses herbaceous and savory notes with a mild smoky hint from the paprika.
Baking at a moderate temperature allows the zucchini to cook until just tender, retaining some firmness. A brief broil at the end crisps the Parmesan topping to a golden brown, adding texture contrast to the tender vegetable beneath.
This recipe suits serving as a starter or a side dish accompanying a variety of proteins. Suggested pairings include Greek meatballs, garlic Dijon chicken, or pan-seared fish dishes. Serving alongside dips such as tzatziki or hummus enhances the fresh Mediterranean flavors.
Using a wire rack baked over a sheet pan is key to achieving a non-soggy texture by allowing air circulation during roasting, which results in a nicely crisped exterior and a tender interior.
Ingredients
- 3 to 4 zucchini trimmed and cut length-wise into quarters (sticks)
- extra virgin olive oil I used Private Reserve Greek extra virgin olive oil
For Parmesan-Thyme Topping:
- 1/2 cup Parmesan Cheese grated
- 2 tsp thyme no stems, fresh leaves
- 1 tsp oregano dried
- 1/2 tsp paprika I used this all-natural paprika, sweet
- 1/2 tsp black pepper
- pinch kosher salt
Instructions
- Heat oven to 350 degrees F.
- In a bowl, mix together the grated Parmesan, thyme and spices until well combined.
- Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
- Sprinkle the Parmesan-thyme topping on each zucchini stick
- Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.
- Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.
Notes
- Use a wire baking rack to allow air circulation and prevent soggy zucchini bottoms.
- Brush zucchini and baking rack with olive oil to promote browning and crisp texture.
- Bake until zucchini is tender then broil briefly to brown the Parmesan topping without burning.
- Serve immediately with dips like tzatziki or hummus, or as a side to Mediterranean-style main dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 4.8g | 2% |
| Protein | 5.4g | 11% |
| Fat | 3.3g | 5% |
| Saturated Fat | 1.8g | 9% |
| Potassium | 319.4mg | 7% |
| Fiber | 1.6g | 6% |
| Vitamin A | 458.2IU | 9% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 139.3mg | 14% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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