Parmesan Crusted Zucchini (Video)
This Low-Carb and Gluten-Free Parmesan Crusted Zucchini is the perfect way to cook zucchini for everyone who loves Parmesan cheese. And this is one zucchini recipe where the whole family will devour it and ask for seconds!
PIN Parmesan Crusted Zucchini to try it later!
We haven’t quite reached the time of the summer when people start leaving zucchini on the neighbor’s porch, but the zucchini is pretty abundant already in my garden. So for this week’s Friday Favorites post, here’s a recipe for delicious Parmesan Crusted Zucchini to add to Zucchini Bake with Feta and Thyme and Easy Cheesy Zucchini Bake for the theme of low-carb cheesy zucchini that that so many people seem to like!
And everyone who likes melty Parmesan Cheese is going to love this easy recipe that’s the perfect way to make zucchini that’s covered with Parmesan cheese! And I promise you it doesn’t get easier than this for a delicious cheesy way to use up zucchini that even the kids are going to devour.
You might need to experiment to get the timing perfect for your broiler since they can vary in temperature, but other than that, this Parmesan Crusted Zucchini recipe really is foolproof and delicious, enjoy!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Olive Oil (affiliate link)
- Italian Herb Seasoning (affiliate link), or your favorite seasoning blend
- coarsely grated Parmesan cheese
How did a reader improve the Parmesan Encrusted Zucchini?
This zucchini parmesan recipe originally came from Vegetables Every Day by Jack Bishop (affiliate link), a very old book that I still use to look for ideas for cooking vegetables. But my preferred version of the recipe and the one I’m sharing here is actually simpler than the one in the cookbook, because years ago a reader told me they cooked the zucchini completely under the broiler, and that’s the way I’ve been doing it ever since.
What kind of Parmesan should you use for Parmesan Crusted Zucchini ?
Of course freshly-grated Parmesan would be great for this recipe. But if you don’t have a block of Parmigiano Reggiano, this recipe will work perfectly well with the coarsely-grated Parmesan that’s widely available. I wouldn’t use the finely grated Parmesan in the green jar for this; that won’t melt and cover the zucchini in the way that makes this parmesan crusted zucchini recipe so good!
Want more low-carb zucchini winners?
This is one of the Top Ten Low-Carb Zucchini Recipes on Kalyn’s Kitchen, and that’s a great collection of zucchini ideas that are easy and delicious!
How to make Parmesan Crusted Zucchini:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim the ends and cut each zucchini in quarters lengthwise, cut into strips about 3 inches long and then cut away the inner seedy part of each piece.
- Cover baking sheet with foil and lay the zucchini on the baking sheet in rows.
- Then brush or mist the zucchini with a tiny bit of olive oil (I used my Misto Olive Oil Sprayer (affiliate link) and sprinkle with Italian Herb Seasoning (affiliate link) or your favorite seasoning.
- Put in a pre-heated broiler for 6-8 minutes, or until the zucchini is starting to get barely tender. (Remember the zucchini will cook longer when you’re melting the cheese.)
- While the zucchini cooks, melt the butter (or use a combination of butter and olive oil, or all olive oil) and measure about 3/4 cup of Parmesan cheese. (I recommend coarsely grated Parmesan that comes in a plastic jar or grate it yourself, but powdery pre-grated Parmesan won’t work well for this.)
- When zucchini is nearly as tender as you’d like it, remove from oven, brush with butter, sprinkle the zucchini generously with Parmesan, and put back under the broiler for 4-5 minutes, or until it’s melted and starting to brown. Watch carefully towards the end!
- Serve hot and wait for compliments! And there will not be leftovers!
More Ideas for Cheesy Zucchini:
- Roasted Zucchini and Mushrooms with Feta
- Easy Cheesy Zucchini Bake
- Broiled Zucchini with Mozzarella and Pepperoni
- Zucchini Bake with Feta and Thyme
- Cheesy Zucchini with Garlic and Parsley
Parmesan Crusted Zucchini
Low-Carb and Gluten-Free Parmesan Crusted Zucchini is the perfect way to cook zucchini and this is an extra-easy recipe the whole family will love! In fact, I bet this zucchini plus parmesan recipe is something you'll make over and over during zucchini season.
- 4 medium zucchini
- 1 T olive oil, for misting zucchini
- 1 tsp. Italian Herb Blend (or your favorite seasoning blend)
- 1/4 C butter, melted (see notes)
- 3/4 cup coarsely grated Parmesan cheese (more or less to taste)
- Preheat the broiler and adjust the rack so your pan will be about 6 inches away from the heat.
- Cover a large baking sheet with foil (or spray with non-stick spray if you prefer).
- Wash zucchini skins and pat dry, cut off stem and blossom end of each zucchini, and cut zucchini into four lengthwise strips and cut the zucchini pieces into strips about 3 inches long. Then cut away the inner seedy part of each piece.
- Arrange zucchini on broiler pan in rows, close together, skin side down.
- Mist or brush the zucchini with olive oil and season the zucchini with the Italian Herb Seasoning (affiliate link) or your favorite seasoning blend.
- Broil zucchini about 6-8 minutes, or until it’s starting to feel barely tender when you pierce it with a fork. (If your broiler is powerful I’d start checking after about 4-5 minutes. Remember the zucchini will cook more when you melt the cheese.)
- When the zucchini is barely tender, remove the pan from under the broiler, brush zucchini with melted butter (or whatever combination of butter and olive oil you’re using), and sprinkle Parmesan cheese over the zucchini, trying to get most of the zucchini covered.
- Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 4-5 minutes, or a little more or less, depending on how hot your broiler is and how close the pan is to the heat source.
- Serve hot or warm. There won’t be any leftovers, so you don’t need to worry about whether this will keep in the refrigerator.
You can use a combination of butter and olive oil or all olive oil for brushing the zucchini if you prefer, but the butter adds a nice flavor.
This recipe adapted from Vegetables Every Day. (affiliate link)
Amount Per Serving: Calories: 251Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 47mgSodium: 438mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Parmesan Crusted Zucchini is a great recipe for low-carb and Keto eating plans. It would probably be considered a “once in a while treat” for any phase of the original South Beach Diet, due to the amount of saturated fat in the cheese (and butter if you’re using it), although zucchini is very low in calories, carbs, and fat.
Find More Recipes Like This One:
Use Zucchini Recipes or Side Dishes for more tasty ideas like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Parmesan Crusted Zucchini recipe was first posted in 2007, and I’ve made it many, many times for guests since then. It was last updated with more information in 2023.
61 Comments on “Parmesan Crusted Zucchini (Video)”
Jennifer, great idea. Sounds good to me!
bwalice, I love your adaptation to cut the zucchini into chips! I'll have to try that.
Just wanted to add a note that I've modified this recipe a tiny bit, and my hubby loves it. Instead of cutting the zukes into "fries," I slice them into "chips" — about 1/4" slices using my mandoline and then put them on the broiler rack. Everything else is pretty much the same – brush with a little bit of butter, sprinkle on salt, pepper, parmesan, and bake for about 15 minutes. We like our "chip" version a lot, and using the mandoline to slice is so fast! Every time I make these, we gobble them all up!
TSannie, I do love that cookbook, use it all the time. I bought a used one, so it was pretty inexpensive.
That looks delicious! And a lot more healthy than breadcrumb encrusted.
Just looked at the cookbook over at Amazon. Just the artichoke chapter looks wonderful! Might have to buy that book.
I love cooking this for my family. My husband doesn’t care for veggies and sometimes the kiddos are hard to please but this one has been a dish that everyone goes for!!! thank you for making our Zucchini eating experience so much more enjoyable!
Tonight I’m cooking it for my parents who are on the low-carb diet so this will be great for them also!
Thank you again ~ Oh and I LOVE the pictures!!! Good work!!
Oh, you’re killing me here!! This looks incredible. I usually just make zucchini carpaccio when I have an abundance, but now I think I’ll try this. Thanks!!
A brushed garlic butter on instead of just butter and they were delicious!
I made this last night, but I had forgotten to take the recipe with me. But my memory served me well!
However, I did forget to boil the zukes first, and it came out just fine! Also I didn’t remove the white stuff, and cut them thicker than fries…just took a little longer backing but juicy and delicious!
I just made the lazy girl’s version of this, and it turned out great:
I cut the zucchini into fry-sized spears, arranged them in a pan, drizzled butter over them and baked them at 350F for ten minutes. Then I sprinkled parmesan over them, and baked them for 20 more minutes. Simple as that, and mighty delicious.
These look so very yummy. They remind me of the fried zucchini sticks my mom used to make sometimes. I think she just dipped them in a flour and water batter and then pan fried them, and squeezed lemon over them. She didn’t cook the zucchini first, but they probably got more cooking during the frying than these would under the broiler . . . still, I think it could work to not parboil them first.
This would be great with the stuffed peppers I am making tonight.
A person can’t have too much zucchini, peppers, tomatoes or eggplant fresh from the garden Kalyn!!!!I love this zucchini dish. I’m in an aoili mood so maybe some for a dip!!!
great recipe, Kalyn! I’ll try this tonight.
Can anyone say alternative to french fires?
Mandy, hope you like it.
EMWK, I think a lot of us have zucchini at this time of year! This is a great way to use them.
Lydia, wish I could send you some.
Kelly, my sister broils zucchini with cheese on it, but this was definitely a kicked-up version of what she makes.
Mrs. G, I hear you!
Sher, can’t wait to hear your results after you try both ways.
I sure love the look of that picture! And I happen to love butter and parmesan-so I think I should do a taste test. Yes, I’ll make the zucchini both ways…….That way I will surely have lots of fun!
These are incredible!! I’m going to have to tell you that I feel strongly the butter is necessary! Thank you.
Sounds great, in my opinion. I’ve never had zucchini that style.
Now I’m hoping one of my zucchini-growing friends drops off a few soon, so I can try this. Yum!