Name: Roasted Zucchini Spears
Prep time: 5 min
Cook time: 17 min
Ingredients: 4 medium zucchinis (ends removed and quartered lengthwise); 1/2 cup grated Parmesan cheese; 1 1/2 teaspoons Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; 2 tablespoons fresh parsley leaves (chopped)

Recipe

These roasted zucchini spears are an easy way to add vegetables to dinner that your kids will actually eat! They're crispy, cheesy, AND gluten-free.

This quick recipe turns a simple vegetable into roasted zucchini spears that look like fries and taste delicious!

roasted zucchini spears in a cooling rack

Baked Zucchini Spears with Parmesan

Laura fuentes holding a skillet of food standing in front of a blue door

Zucchini is one veggie I always have around, so to help my kids be more willing to try vegetables, I make it into zoodles, grate the ends and make mini quiches, turn it into waffles, and make these roasted zucchini spears.

Since there’s no breading involved, they are easier to make, healthier, and gluten-free. The cheesy coating adds a delicious flavor and crispy texture, so you won't miss the breadcrumbs at all.

Cutting Zucchini Into Spears

Trim the ends of the washed zucchinis and cut them in half lengthwise. With the flat side down, cut them in half into spears. If your zucchinis are large, you may want to cut the spears in half so they are not too long. Below you’ll find a video where I show you how I cut the zucchinis into spears.

How to Roast Zucchini Spears

Place the zucchini spears on a greased cooling rack and drizzle them with olive oil so the seasonings and the cheese stick to them. Bake the zucchini spears at 350F for 15 minutes, then broil for 2 or 3 extra minutes until the tops are crispy and golden. Sprinkle with parsley and serve.

overhead view of roasted zucchini spears in a cooling rack

How to Keep Zucchini From Getting Soggy When Baking

Placing the zucchini spears on a cooling rack over a baking sheet lets the air circulate all around the zucchini so it turns out crispy instead of soggy. Since zucchini has high water content, it’s also important not to overcook it; otherwise, it will get mushy.

What to Serve with Roasted Zucchini Spears

Roasted zucchini spears are the perfect side dish to serve with baked chicken, sausages, a bowl of creamy tomato soup, and even a few fried eggs. They are also great for healthy snacking with Ranch dressing or edamame hummus.

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Roasted Zucchini Spears

Servings: 4 -6 servings

Prep Time: 5

Cook Time: 17

These roasted zucchini spears are an easy way to add vegetables to dinner that your kids will actually eat! They're crispy, cheesy, AND gluten-free.

5 from 23 votes

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Watch how it’s made:

Ingredients

4 medium zucchinis, ends removed and quartered lengthwise
½ cup grated Parmesan cheese
1 ½ teaspoons Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons fresh parsley leaves, chopped

Instructions

Prep the oven:

Preheat oven to 350F; spray a cookie cooling rack with nonstick spray or brush with oil. Place the cooling rack over a baking sheet and set aside.

Season the zucchini:

In a small bowl, combine the Parmesan, Italian seasoning, salt and pepper.
Place zucchini onto the cooling rack, skin side down. Drizzle with olive oil and brush to coat the zucchini tops. Sprinkle with the Parmesan mixture.

Bake:

Bake for about 15 minutes, until the zucchini is tender and cooked through. Then, broil for 2-3 minutes until the tops are crispy and golden.
Remove from oven; sprinkle with parsley. Serve immediately.

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