Baked Parmesan Zucchini
Servings: 6 - 8 people as a side
- 4 medium zucchini
- 2 teaspoons extra virgin olive oil
- ½ teaspoon salt or more to taste
- 2 twists black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ cup parmesan cheese grated, more or less to taste
- Preheat the oven or the air fryer to 400°F or 200°C. Wash and dry 4 medium zucchini and cut them in half lengthwise, then cut them in half again.Now, cut each stick in half horizontally.
- Transfer to a baking tray, season with 2 teaspoons extra virgin olive oil, ½ teaspoon salt, and 2 twists black pepper.Arrange on a single layer.
- Oven-bake for 15 minutes or air-fry for 10 minutes until the zucchini spears are almost cooked.In the meantime, grate ½ cup parmesan cheese and mix it with ½ teaspoon garlic powder and ½ teaspoon dried oregano.Now, sprinkle the zucchini sticks with the parmesan mixture.
- Put back in the oven with the broiler function or in the air fryer until the cheese melts (3 to 4 minutes).Optionally, garnish with a fresh herb of choice.
Nutrition information is an estimate for 1 serving of parmesan zucchini out of 6 servings.
STORAGE
Make ahead: Baked parmesan zucchini are best eaten warm, right out of the oven, so we don’t recommend making them in advance.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 2 days.
Freezer: This recipe is not suitable for freezing as the zucchini will get really mushy.
Reheat: Warm leftovers in the microwave or in the air fryer.
