Baked Zucchini Spears
These Baked Zucchini Spears are an easy, flavorful side dish with tender centers, crisp Parmesan edges, garlic, oregano, and olive oil. Serve them warm with chicken, fish, burgers, steak, spaghetti, or warmed marinara for dipping.
Ingredients
- 2 medium zucchini washed well
- 2 cloves garlic peeled and minced
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup freshly grated Parmesan cheese freshly grated from a block if possible
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Wash the zucchini, trim off the ends, and cut each zucchini into quarters lengthwise to make 8 zucchini spears total.
- Place the zucchini spears on the prepared baking sheet, keeping them roughly the same size so they cook evenly.
- Rub the minced garlic and olive oil all over each spear, then arrange the zucchini skin-side down on the pan.
- Sprinkle the oregano, salt, black pepper, and freshly grated Parmesan over the tops, distributing the cheese over all the spears.
- Bake for 15 minutes, until the zucchini is tender.
- Switch the oven to broil and broil for 3 to 4 minutes, staying close, just until the Parmesan is browned.
- Serve the zucchini warm, with warmed marinara sauce alongside for dipping if desired.
Notes
Store leftover zucchini spears in an airtight container or zip-top bag in the refrigerator for up to 2 days. Reheat in the oven or toaster oven so the cheese can perk back up a little; the microwave will warm them but the zucchini will be softer.
Nutrition
Calories: 85kcal
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