Go Back

Crispy Oven Baked Zucchini

No need to make fried zucchini when you can use this recipe to make crisply baked zucchini.
Course: Side Dish
Cuisine: Italian
Keyword: zucchini, oven baked zucchini, vegetable
Author: Foto Visualista
Cost: $3-5.00

Ingredients

  • 4-5 zucchini halved and quartered
  • salt and pepper to taste
  • 2-3 tbsp olive oil
  • 2-3 tbsp freshly chopped parsley leaves
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp basil

Instructions

  • Preheat oven to 350 degrees F.
  • Line baking tray with foil and set a cookie cooling rack within or resting onto of baking tray. You may spritz non-stick spray on your cooling rack, if needed.
  • Wash and clean the zucchini. Cut, remove, and dispose of both ends of zucchini. Cut zucchini in half and then cut each half into quarters. Making zucchini wedges.
  • Place zucchini wedges into a mixing bowl and thoroughly coat with olive oil.
  • In a small bowl combine all of your dry ingredients, mix to combine.
  • Sprinkle dry ingredients over your olive oil coated zucchini wedges and mix to coat and cover zucchini wedges.
  • Arrange coated zucchini wedges onto your prepared baking tray and cookie cooling rack. Be sure to place green side down.
  • Place into oven and bake until tender, approximately 15 minutes. Test for tenderness by gently inserting a fork into zucchini pieces.
  • Once zucchini is cooked and tender (not mushy), turn oven to broil and broil for 2-5 minutes or until coating is crispy and golden brown.
  • Remove from oven, sprinkle with freshly chopped parsley and serve immediately.