Some recipes are so easy they don’t need to be written up, but I love a new spin on any vegetable, and we have suddenly leapt from winter to summer it seems here in New England. While I will grill in the winter if the need for something grilled is strong, I typically save the grilling for this type of weather. Yay! Finally the days where we can think about eating outside have arrived…for the day anyway (who knows what the next day holds).
This recipe is adapted from Parmesan Potato Wedges all over the Pinterest. For zucchini, I selected slender, young looking zucchini, about a half-dollar size in circumference (1 1/2″-2″).
Slice into quarters, then into sticks about three inches long. Place zucchini in a plastic gallon sized bag or container and drizzle with oil. I used plain old vegetable oil, but you can use olive oil as well. Season with salt, pepper, garlic powder, and then toss. Once the zucchini is coated, add 1/2 -1 Cup of grated parmesan cheese (I actually used grated pecorino Romano cheese). Coat the zucchini with all of that cheesey goodness!
Preheat your oven to 400* and line a baking sheet with parchment paper.
Pop them in the oven. I set the timer for 15 minutes, but ended up cooking them longer, I wanted to see if I could get them to go from melty to golden. In total, the zucchini cooked for approx. 25 minutes but I would watch them. Nothing in this world smells like burned cheese, and that isn’t a good thing. I started the grill, started the zucchini, and magically everything was done at the same time.
This is a simple side dish, but they are tasty enough to be considered a main dish, especially if you are looking for a veggie that has a little extra.
Now, the variables…you could mix up the cheese, add different spices (think smoked paprika, chili powder, dill, you see where I am going with this).
In a season where I am now working outside digging in the dirt and pulling up weeds and mowing lawns, I want simple. This delivers and your guests are never going to know (unless you tell them)!
As always, I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe!
PrintParmesan Zucchini Sticks
Simple, baked zucchini sticks with a melty, crunchy parmesan coating. This side dish is sure to please!
Ingredients
- 5 small zuchinni quartered and cut into approximately 3 inch lengths.
- 2 Tablespoons of oil
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
- 1 teaspoon Garlic Powder
- 1/2–1 Cup Grated Parmesan or Pecorino Romano Cheese (to taste)
Instructions
- Preheat oven to 400* and line a cookie sheet with parchment paper.
- Slice and cut zucchini.
- Place zucchini, oil, spices in ziplock bag or container and toss.
- Add grated cheese to bag and coat each piece of zucchini.
- Arrange zucchini on parchment lined paper and place in the oven.
- Bake initially for 15-20 minutes, additional time to make the cheese go from melty to golden.
- Serve!