The flavor was good, I love zucchini. But it never did crisp, it feel all apart as zucchini does. Put it in the air fryer and no……it did not improve. Not gonna try this one again
Sorry to hear you had trouble with the recipe Kate. These won’t get crispy but the parmesan typically makes them have a crisp coating. The method here helps keep them from being soggy, but it’s hard to know what went wrong without being in the kitchen with you.
LOVED this recipe! Big fan of roasting vegetables for easy prep and maintaining some vegetable “crunch” (i.e., not soggy) – this recipe delivered on both accounts! I think I roasted mine for 20 minutes and then broiled, but everyone’s oven is different so cook it to your preference. I typically cut zucchini in rounds so this also was a fun, different way to enjoy it – will definitely make again!
It was really delicious.I made half the recipe and ate the whole thing with a salad for dinner! I’m excited to have a new zucchini recipe where I don’t have to salt and soak it first. I’m going to experiment with using panko and nutritional yeast for Vegan family members who don’t use parmesan.
Whoops you omitted the Parmesan cheese from the ingredients.
Tip for preventing soggy zucchini: this squash has one of the highest water contents. So much that it will effect the outcome of many cooking methods. To prevent this, slice the zucchini into spears and liberally salt. Wait 15 to 20 minutes and you’ll see that a lot of water has sweated out. Whip away the water and salt with paper towels. Now cook it.
I used to steam them and they’d always be overcooked. I like roasting them in this manner. This is the second time I’ve cooked them in this way and this time I even cooked them longer so they’d get slightly browned to use with my coconut milk curry.
I’ve made roasted spears of zucchini before. After sprinkling with the oil, salt, and pepper, I also added some bread crumbs to add a little crunch. With the Parmesan and added spices, this is a great side dish to add to any meal!
I have made this numerous times. It is definitely a go-to when I need something easy for company, particularly during grill season! Never disappoints! It’s not meant to be super crispy, but it is an awesome side. I don’t typically use the Italian seasoning, but just add the fresh herbs at the end. Always a hit!!
This is a great recipe. I baked for 15 minutes & roasted for 4 minutes. It turned out great. I like the herbs. It was flavorful without being salty. I will definitely make this again.
Stuck with two zukes in the fridge and I didn’t want to steam them and didn’t want anything complicated so I tried this recipe. It turned out very well. I added smoked paprika to the spice mix and I really liked it. The spice possibilities are almost limitless, (Chinese 5-spice, Indian/Curry, Mex/Latin, Ital, etc.) just be sure to use plenty of seasoning. I was very pleased at how the zukes didn’t get mushy but were still “cooked.” I think it’s the combination of high temperature (I also used a convection setting on my oven) and being on a rack (i.e., not on the pan itself.) I could see kids liking this because it’s long spears and isn’t mushy. Bookmarked!
This was perfect. I patted my zucchini spears first with a paper towel. This removed any excess moisture. I baked as directed. I turned broil on for a few minutes at the end. They were yummy. A game changer for me. Zucchini is back on the menu. Ty.
I have been looking for a baked zucchini recipe for awhile and came across this one. I made it this evening and it is DELICIOUS! Thanks for this recipe……I will be making it a lot!
Very good recipe, came out really well and thanks to your tips it didn’t turn soggy or burn or undercook or overcook which I am so prone to otherwise all the time. Really appreciate your efforts!
Hi Shelley, serving size is 1/6th of the recipe. So it will depend on how large your zucchini are and how many spears you cut. It would be anywhere from 2-4 spears. Hope this helps!
The flavor was good, I love zucchini. But it never did crisp, it feel all apart as zucchini does. Put it in the air fryer and no……it did not improve. Not gonna try this one again
Sorry to hear you had trouble with the recipe Kate. These won’t get crispy but the parmesan typically makes them have a crisp coating. The method here helps keep them from being soggy, but it’s hard to know what went wrong without being in the kitchen with you.
LOVED this recipe! Big fan of roasting vegetables for easy prep and maintaining some vegetable “crunch” (i.e., not soggy) – this recipe delivered on both accounts! I think I roasted mine for 20 minutes and then broiled, but everyone’s oven is different so cook it to your preference. I typically cut zucchini in rounds so this also was a fun, different way to enjoy it – will definitely make again!
Thanks Jesse!
It was really delicious.I made half the recipe and ate the whole thing with a salad for dinner! I’m excited to have a new zucchini recipe where I don’t have to salt and soak it first. I’m going to experiment with using panko and nutritional yeast for Vegan family members who don’t use parmesan.
Hi Gigi! So glad you enjoyed the recipe! Thank you for this kind review!
My adult son is not a big vegetable fan. He Loved this recipe and told me I could make this for him anytime. Super quick and easy!
Hi Val! So glad you enjoyed the recipe! Thank you for this kind review!
Whoops you omitted the Parmesan cheese from the ingredients.
Tip for preventing soggy zucchini: this squash has one of the highest water contents. So much that it will effect the outcome of many cooking methods. To prevent this, slice the zucchini into spears and liberally salt. Wait 15 to 20 minutes and you’ll see that a lot of water has sweated out. Whip away the water and salt with paper towels. Now cook it.
Hi Bill! It’s actually the second ingredient on the list! Hope this helps! Hope you enjoy it!
Recipe and cooking method worked well. No soggy zucchini. Cooked about 24 minutes.
Yay! Thank you Betty!
Turned out terrific!
Yay! So happy to hear!
Very good! Replaced the Parmesan with nutritional yeast, to make it vegan. This will be a new easy staple, thank you!
Great to hear, thank you!
Absolutely my new favorite zucchini recipe. Love the squeeze of lemon before serving.
Yay!
I used to steam them and they’d always be overcooked. I like roasting them in this manner. This is the second time I’ve cooked them in this way and this time I even cooked them longer so they’d get slightly browned to use with my coconut milk curry.
YUM, thanks so much for sharing!
These turned out delicious! Kids loved them too! Definitely will be making them again
Great to hear, thank you Marissa!
I’ve made roasted spears of zucchini before. After sprinkling with the oil, salt, and pepper, I also added some bread crumbs to add a little crunch. With the Parmesan and added spices, this is a great side dish to add to any meal!
So glad you enjoyed it, Minnie!
I have made this numerous times. It is definitely a go-to when I need something easy for company, particularly during grill season! Never disappoints! It’s not meant to be super crispy, but it is an awesome side. I don’t typically use the Italian seasoning, but just add the fresh herbs at the end. Always a hit!!
So happy to hear you enjoyed it, Carla! Thank you!
This is a great recipe. I baked for 15 minutes & roasted for 4 minutes. It turned out great. I like the herbs. It was flavorful without being salty. I will definitely make this again.
So glad you enjoyed it, Carey!
This was simple and fantastic, thank you!
Glad you enjoyed it, Ranjit!
This was just great. Quick and easy to prepare and so tasty. Thank you.
Yay! Thanks Sheega!
Stuck with two zukes in the fridge and I didn’t want to steam them and didn’t want anything complicated so I tried this recipe. It turned out very well. I added smoked paprika to the spice mix and I really liked it. The spice possibilities are almost limitless, (Chinese 5-spice, Indian/Curry, Mex/Latin, Ital, etc.) just be sure to use plenty of seasoning. I was very pleased at how the zukes didn’t get mushy but were still “cooked.” I think it’s the combination of high temperature (I also used a convection setting on my oven) and being on a rack (i.e., not on the pan itself.) I could see kids liking this because it’s long spears and isn’t mushy. Bookmarked!
Thank you Mizz!
This was perfect. I patted my zucchini spears first with a paper towel. This removed any excess moisture. I baked as directed. I turned broil on for a few minutes at the end. They were yummy. A game changer for me. Zucchini is back on the menu. Ty.
Yay! Thank you Patricia!
I have been looking for a baked zucchini recipe for awhile and came across this one. I made it this evening and it is DELICIOUS! Thanks for this recipe……I will be making it a lot!
Thank you Malinda!
Very good recipe, came out really well and thanks to your tips it didn’t turn soggy or burn or undercook or overcook which I am so prone to otherwise all the time. Really appreciate your efforts!
Glad to hear you enjoyed it, Jen! Thank you!
Hello, I have a question. Is one serving size one spear?
Hi Shelley, serving size is 1/6th of the recipe. So it will depend on how large your zucchini are and how many spears you cut. It would be anywhere from 2-4 spears. Hope this helps!