Our new fave simple summer side!
There’s one very special moment every summer I always look forward to… when my mom sends us home with BAGS of her homegrown summer squash and zucchini!
Over the years, I’ve made all kinds of delicious dishes with them(this Zucchini & Squash Casserole and Sautéed Zucchini and Yellow Squash being some of our family favorites!) but nothing has stolen my heart quite like this Parmesan Crusted Zucchini! (aka – Lazy Zucchini Fries in our house now!)
They come together so quickly (ready in just 30 minutes!), with a crispy exterior and tender inside. And the best part? You can dip them in pretty much any sauce, and they just get better and better! (Though I’ve gotta say, the 3-ingredient garlic aioli is absolutely incredible!)
This is one of those simple side dishes you’ll want to make all. summer. long!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Zucchini. You’ll need about 3-4 medium zucchini. Try to get them as close to the same size as possible so the strips cook up evenly.
- Parmesan cheese. Freshly grated will melt the best, but previously grated will work, too. Avoid shredded as it won’t stick as well to the fries.
- Italian Seasoning. I used the Evolving Table Italian Seasoning Mix when testing this recipe. A store-bought blend can be used, but you may need to adjust the amount of salt added as most of these have a good bit of sodium in them.
- Garlic aioli. This is optional, but a quick mix of some mayo, fresh garlic, and lemon juice is all you’ll need! (I use a garlic press to finely mince the garlic so it blends in beautifully with the sauce.)
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cut the zucchini into pieces.
Cut the zucchini into roughly 3-inch pieces by cutting each zucchini in half lengthwise, then cutting each half into quarters. You should get 8 pieces per zucchini squash.
Season the spears.
Drizzle the zucchini with olive oil, then season with salt, black pepper, and Italian seasoning. Toss until the zucchini is evenly coated.
Coat with Parmesan.
In a shallow bowl, add the Parmesan cheese. Press one flat side of each zucchini piece into the cheese, flip it over, and coat the other side before placing it on a wire rack over parchment paper. Repeat with all zucchini pieces.
Bake and then broil.
Bake the zucchini at 400°F for 10-12 minutes, or until they begin to soften. Broil for 4-5 minutes, rotating the pan as needed, until the cheese is golden and crispy.
Pro Tip: For extra crispiness, make sure there is some space between each zucchini piece on the wire rack while baking.
Optional: Make the lemon garlic aioli.
Whisk together the mayonnaise, garlic, and lemon juice in a medium bowl and serve alongside the crusted zucchini.
How to keep parmesan crusted zucchini crispy
The enemy of crispy zucchini is its own water. A few easy moves keep these golden and crunchy instead of soft.
- Use a wire rack. Set the zucchini on a wire rack tucked inside a rimmed baking sheet so the hot air can circulate all the way around each piece. (No soggy bottoms! 👏)
- Give them space. Crowd the rack and they steam. Leave a little room between each piece.
- Grate your own Parmesan. Fresh-grated melts into a crispy crust. Pre-shredded has anti-caking agents that won’t brown as well.
- Don’t skip the broil. Those last few minutes under the broiler are what turn the cheese golden and crunchy.
- Serve them right away. They’re at their crispiest straight from the oven. (Still tasty later, just softer.)
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
I bake these on a wire rack set down inside that larger sheet pan. The rack fits right inside it, so the hot air gets all the way around each piece and the Parmesan crisps on every side.
Ways to change it up
- Change the dip: The garlic aioli is the move, but marinara, secret sauce, sriracha mayo, or ranch are all great too.
- Use yellow squash: Yellow summer squash works just as well, or do a mix of both.
- Switch up the seasoning: Everything-bagel seasoning, a little lemon zest, or a pinch of red pepper flakes all taste great with the Parmesan.
- Finish with lemon: A squeeze of fresh lemon and a little zest right at the end brightens the whole thing.
- Make it dairy-free: A vegan Parmesan crisps up surprisingly well here.
FAQs
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.
Absolutely! 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.
You can, but 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.
Definitely. Slice them into ¼-inch coins for more of a chip shape, then use the same Parmesan coating. Just start checking a few minutes early, since rounds cook faster than spears.
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Parmesan Crusted Zucchini Recipe
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Equipment
Ingredients
Parmesan Crusted Zucchini
- 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
Garlic Aioli (optional)
- ¼ cup mayonnaise
- 2 garlic cloves finely minced
- 1 tablespoon lemon juice from 1-2 lemons
Instructions
- Preheat the oven to 400°F.
- Cut the zucchini into roughly 3-inch pieces by cutting first into quarters lengthwise, and then in half widthwise. You should get 8 pieces per zucchini squash.1 ½ pounds medium zucchini
- Add the zucchini spears to a large bowl with the oil and toss to coat. Add the salt, black pepper, and Italian seasoning and toss again until well coated.1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons Italian seasoning
- Line a baking sheet with parchment paper, then place a wire rack on the baking sheet. Add the Parmesan cheese to a medium shallow bowl. Place a flat side of a zucchini piece into the cheese, then flip over and coat the other flat side. Place on the wire rack. Repeat this with the remaining zucchini pieces, arranging them in a single layer with a little space between each one.1 cup grated parmesan cheese
- Bake for 10-12 minutes, or until the spears begin to soften. Then broil for 4-5 minutes, rotating the pan as needed to avoid burning, or until the cheese has turned golden brown.
- Let rest for 5 minutes before serving with a squeeze of lemon juice and zest, if desired.Fresh lemon juice and zest
- Optional: Whisk together the mayonnaise, garlic, and lemon juice in a medium bowl and serve alongside the crusted zucchini.¼ cup mayonnaise, 2 garlic cloves, 1 tablespoon lemon juice
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Notes
- Zucchini Size: Make sure your zucchini is firm and not too large, as small to medium-sized, younger zucchinis will yield the best texture and flavor.
- Parmesan: If you don’t have fresh Parmesan, pre-grated works fine, but fresh will give you the crispiest, most flavorful crust.
- Dip Options: While garlic aioli is the perfect pairing, you can also try marinara sauce, sriracha mayo, or homemade ranch dressing for dipping!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with parmesan crusted zucchini
Since these are basically lazy zucchini fries, they go with just about anything you’d serve fries alongside.
When we’re doing burger night, I love serving them with my Chicken Caesar Burgers. It’s the same fries-and-a-burger comfort, just a little lighter and fresher.
For more of a sit-down dinner, they pair really well with Honey Balsamic Chicken or Greek Lemon Chicken and Potatoes. The lemon in the garlic aioli ties in beautifully with both of them.
If you’re in the mood for seafood, try them with Lemon Dill Salmon, or have a little double-Parmesan moment with my Parmesan Crusted Cod.
And when you want the meal to feel a little more special, they make a wonderful side for Bacon Wrapped Stuffed Pork Tenderloin.
More Simple Zucchini Recipes
Have more of this tasty summer squash around? Here are some great recipes to use it up:
My husband and I love these! The only change I eventually made was to pre-cook a little by steaming first because we found them to be not cooked enough by oven alone. The smell and flavor is awesome!
Thank you so much, Charlene! I’m so glad you and your husband love the Parmesan-crusted zucchini. Thanks for sharing your tip about steaming the zucchini first—that’s a great idea for anyone who prefers a softer texture. I’m thrilled you enjoyed the flavor, and I really appreciate you taking the time to leave a review!
Oh my goodness!!! I made these for my sis and I with a nice glass of Greek white wine.. these were perfect and delicious! Thank you 😊
Thank you so much, Lottie! That sounds absolutely lovely! 😊 Parmesan-crusted zucchini paired with a glass of Greek white wine sounds like the perfect way to enjoy them. I’m so happy you and your sister loved the recipe. Thanks for taking the time to leave such a sweet comment!
Loving this recipe and I will try it with my grandkids and myself. Looks delicious !!
Thanks so much for leaving a comment, Emily! I’m so glad you’re loving the recipe — I hope you and your grandkids have fun making it together. It’s such a great one to share!
I love the format of your recipes, very informative.
Being a diabetic, nutritional facts are important to me.
Thank-you kindly.
Thank you so much, Lynn! I’m really glad the recipe format is helpful for you, and I’m happy the nutrition information makes things easier to navigate as a diabetic. That means a lot to me — I truly appreciate you taking the time to share that.
I wondered if egg and flour would coat them also?
Hi Donna! You could definitely use egg and flour to coat the zucchini spears, but that would change the flavor and baking time. I have a recipe for zucchini fries you might enjoy! (https://www.evolvingtable.com/baked-parmesan-zucchini-fries/)
I love all your recipes I have half for them. thank you
Thank you, Robert! I’m glad you enjoy the site! Thanks for taking the time to leave a comment.
Definitely going to make this dish. We are dieting and need a change up.
Yay! So happy to hear you enjoyed the recipe, Celeste! It’s a great choice–let me know how you like it. Thanks so much for taking the time to leave a comment!
Looks n sounds delicious. I am going to try this.
Yay! Let me know what you think when you make it. Thanks so much for taking the time to leave a comment!
Great way to enjoy all my garden zucchini.
Yay! So happy to hear you enjoyed the recipe, Rebecca! It is! Thanks so much for taking the time to leave a comment and rating!
Tried this yesterday and loved it! Love having something new to do with all that zucchini! Savory and delicious! Pretty simple to prepare as well.
Yay! So happy to hear you enjoyed the recipe, Jen! It’s perfect for an abundance of zucchini in the summer. Thanks so much for taking the time to leave a comment and rating!