Roasted Parmesan Garlic Zucchini Spears

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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!

Top-down view of zucchini spears on a gray plate.

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!

  1. 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.
  2. 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.
  3. 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!
4-photo collage of zucchini being cut into pieces and seasoned with parmesan and garlic.

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
Closeup of roasted zucchini spears seasoned with garlic and parmesan.

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.

Roasted parmesan garlic zucchini spears on a gray stoneware plate.

Roasted Parmesan Garlic Zucchini Spears

5 from 1 vote
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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 4 Servings

Ingredients
  

  • 3 zucchini medium sized, about 1 ½ pounds
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon peel grated
  • 1 garlic clove minced
  • 1/2 teaspoon oregano
  • 2 Tablespoons parmesan cheese grated
  • 1 Tablespoon parmesan cheese shredded
  • salt and pepper

Instructions
 

  • 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.

Video

Notes

Originally posted July 22, 2015
Updated July 1, 2022

Nutrition

Serves: 4

Calories74kcal (4%)Carbohydrates6g (2%)Protein3g (6%)Fat5g (8%)Saturated Fat1g (5%)Cholesterol3mg (1%)Sodium72mg (3%)Potassium384mg (11%)Fiber2g (8%)Sugar4g (4%)Vitamin A314IU (6%)Vitamin C29mg (35%)Calcium72mg (7%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish
Cuisine American
Keyword roasted parmesan garlic zucchini spears, zucchini recipes, zucchini spears
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Could you make these in an air fryer – using the oven in the summer doesn’t appeal. The zucchini looks so delicious.

  2. The recipe calls for 2 tbls parmesan cheese grated and 1 tbls of parmesan cheese shreeded my question is do I add both of these cheese together?

    1. No, the Parmesan Cheese grated is in the mixture to bake. Once baked and out of the oven, sprinkle the 1 tablespoon Parmesan Cheese over top for garnish.

  3. hi Alyssa…i just love ur recipes that i’ve tried so far. i was wondering if i could substitute the grated parmesan cheese for shredded mozzarella cheese? im not a fan of grated parmesan cheese, never have been not even on pizza lol. keep the recipes coming please n thank u 🙂

    1. Yes, you are welcome to switch the ingredients; however, you may alter the taste and texture even. It may be more cheesy rather than firm on top. Let me know what you think! XOXO

    1. I like to use skinnytaste.com or myfitnesspal.com for any nutritional information that I may have. Hope that you are able to find what you are looking for. Thanks so much for following along with me! XOXO

  4. I made this with yellow squash. It was good, but my husband asked me to add more seasoning next time. I thought it was great. He smokes, so…

  5. Just made these for a side with a piece of salmon and red roasted potatos. These were absolutely amazing. My 13 year old son loved them too! Will make them again. Actually. A lot of agains. Thank you for sharing such a great easy healthy recipe.

  6. These look wonderful, and I have a small zucchini looking lonely on the kitchen counter. Looks just right for my husband and myself to go with the spanakopita I am making for dinner! Thanks for posting!

    1. I like to use myfitnesspal.com or skinnytaste.com to find the nutritional information that I am looking for. Hopefully one of those can help you find what you are looking for. Thanks so much for following along with me! XOXO

  7. 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!

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