Why You’ll Love Crispy Parmesan Zucchini Spears Recipe

It turns plain zucchini into a flavorful, crispy side dish with minimal effort.
Uses basic ingredients you likely have on hand (zucchini, Parmesan, olive oil, seasonings).
It’s oven-baked — no deep frying needed — so it’s lighter yet still satisfying.
Great as a side with dinner or as a snack/appetizer, especially with a dipping sauce like garlic aioli, marinara, or even plain yogurt dip.
Works well whether you’re cooking for two or preparing more for a family meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchini (medium size)
extra‑virgin olive oil
Parmesan cheese (preferably freshly grated)
salt
black pepper
Italian seasoning (or a mix of dried herbs such as oregano, basil, etc.)
optional: garlic (fresh or powder), lemon juice/zest

Directions

Preheat your oven to about 200°C (≈ 400 °F).
Wash the zucchini and cut away the ends. Then slice each zucchini lengthwise into quarters (or into spears of roughly equal size) so they bake evenly.
In a large bowl, toss the zucchini spears with enough olive oil to coat them lightly. Add salt, pepper, Italian seasoning (and garlic or lemon zest/juice if using) and mix until all spears are well-seasoned.
Spread the spears in a single layer on a baking sheet lined with parchment paper or lightly greased. For best crispiness, arrange them so they don’t touch.
Press the flat sides of each spear lightly into the grated Parmesan so the cheese sticks, then place on the baking sheet.
Bake for about 10–12 minutes, until the zucchini starts to soften. Then switch oven to broil (or increase temperature) and broil for another 3–5 minutes until the Parmesan crust is golden and crisp — watch closely so it doesn’t burn.
Remove from oven, let rest for a few minutes, then serve hot. Squeeze a bit of fresh lemon juice over them if desired.

Servings and timing

Servings: about 4 servings (depending on zucchini size and appetite)
Prep time: ~10 minutes
Cook time: ~15–18 minutes
Total time: ~25–30 minutes

Variations

Swap out the Parmesan for a similar hard cheese like Asiago or Romano for a slightly different flavor.
Add a dusting of smoked paprika, red pepper flakes, or cayenne for heat.
Include fresh or dried herbs like basil, thyme, or rosemary for extra aroma.
Serve with different dips — garlic aioli, marinara, yogurt-based dip, or a lemon‑herb yogurt sauce.
For a more indulgent version, you can use a mix of cheese + breadcrumbs (like panko) for extra crunch.

Storage/Reheating

Store leftover zucchini spears in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place them on a baking sheet and warm in a preheated oven at ~180–190 °C (350–375 °F) for a few minutes until crisp again.
Avoid reheating in microwave — it tends to make them soggy rather than crispy.

FAQs

What kind of zucchini should I choose for the best results?

Choose medium-sized zucchini that are firm and not too watery. Smaller, younger zucchini tend to have less water content and hold up better — larger or overripe ones can become soggy when baked.

Can I use pre‑grated Parmesan cheese?

You can, but freshly grated Parmesan usually sticks and browns better. Pre‑grated cheese sometimes contains anti‑caking additives which can prevent ideal crisping.

My zucchini are very watery — how can I avoid soggy spears?

After cutting the zucchini, you can salt them lightly and let them sit in a colander for 15–20 minutes to draw out excess moisture. Then blot dry before coating with oil and cheese. Also ensure spears aren’t crowded on the baking sheet — good airflow helps crispiness.

Do I need to broil the zucchini to get them crispy, or will baking alone work?

Baking gets them cooked and tender, but broiling (or higher heat toward the end) helps crisp and brown the Parmesan crust. Without broiling you’ll get more “roasted zucchini” than “crispy spears.”

Can I make these in an air fryer instead of oven?

Yes — air fry at around 200 °C (400 °F) for about 10–12 minutes, flipping halfway through. But watch closely toward the end so the cheese doesn’t burn.

What dipping sauces go well with Parmesan zucchini spears?

Garlic aioli, marinara sauce, yogurt‑herb dip, or even a simple lemon‑yogurt dip all pair nicely. A bit of lemon juice or zest added on top also complements the flavors.

Are these spears suitable for vegetarians / gluten‑free diets?

Yes — if you use just zucchini, olive oil, Parmesan, and seasonings, this recipe is vegetarian-friendly. It’s naturally gluten‑free as long as you don’t add breadcrumbs.

Can I add breadcrumbs or panko for extra crunch?

Yes — you can combine grated Parmesan with breadcrumbs or panko for a crunchier crust. If you do, you might want to lightly spray or brush the spears with oil so the coating browns more evenly.

How do I prevent the cheese from burning while broiling?

Keep a close eye during broiling — only 2–4 minutes are usually needed, depending on your oven and how close the spears are to the broiler. Rotate the pan if needed to ensure even browning.

Can I prepare the zucchini spears ahead of time and bake just before serving?

Yes — you can cut and season the zucchini, keep them in the fridge (unbaked) for a few hours, then bake just before serving. For best results, sprinkle with Parmesan right before baking so the cheese stays fresh and sticks well.

Conclusion

Crispy Parmesan zucchini spears are a simple, satisfying side dish that brings out the best in zucchini — combining a crunchy, cheesy crust with a tender, flavorful vegetable interior. They’re quick to assemble and bake, adaptable with herbs and seasonings, and work as a versatile side or snack. Once you taste how good zucchini can be when roasted right, you might find yourself making them again and again.