If you’re wondering what to do with all that summer zucchini, here’s a delicious idea you’ll want to keep on repeat. These roasted zucchini spears are coated in garlic, lemon, and loads of parmesan, then baked until golden and irresistible. They’re quick, super easy to throw together, and make the perfect side or snack when you want something warm, flavorful, and light.
Why You’ll Love These Roasted Zucchini Spears
Zucchini might be mild on its own, but that’s exactly why I love cooking with it—it soaks up all the flavor you throw at it. These spears are one of my favorite ways to use up garden zucchini or those few extras hanging out in the fridge. They’re roasted until tender inside with slightly crisp edges, and the combination of garlic, lemon zest, and melty parmesan makes every bite burst with savory goodness.
They’re also incredibly low-effort—slice, season, roast, and you’re done. Whether you’re serving them alongside grilled meats, pasta, or just munching them straight from the tray (guilty!), this one’s a keeper.
Ingredients You’ll Need
Everything in this recipe is likely sitting in your kitchen already. It’s simple, wholesome, and all about bringing out the natural flavor of the zucchini with just a few pantry staples.
- Zucchini: I usually go for medium-sized ones, but large zucchinis work fine too. Just try to avoid the oversized, seedy ones for this recipe.
- Olive Oil: Helps everything roast up nicely and adds that light, earthy richness.
- Lemon Juice + Zest: Adds a bright pop of flavor that cuts through the cheese beautifully.
- Garlic: I go heavy here—roasted garlic takes everything up a notch.
- Oregano: For that subtle herbaceous kick. You can swap or add other herbs too (see variations below).
- Parmesan Cheese: A mix of shredded and finely grated gives the best texture and coverage.
- Salt + Pepper: To taste—season well for best flavor.
How to Make Parmesan Garlic Zucchini Spears
1. Prep the Zucchini
Preheat your oven to 350°F (175°C). Slice the zucchini lengthwise into quarters, then cut each piece in half to create shorter spears. Line a baking sheet with foil and give it a quick spray with cooking oil. Lay the spears cut-side up and season with a bit of salt and pepper.
2. Mix the Topping
In a small bowl, combine olive oil, lemon juice, zest, minced garlic, and oregano. Drizzle this mixture over the zucchini, making sure it’s well coated.
3. Add Cheese + Bake
Sprinkle both shredded and finely grated parmesan over the top. Bake the zucchini for about 15 minutes, or until tender. To get that irresistible golden crust, switch the oven to broil and roast for another 2–3 minutes until the cheese starts to crisp up.
Tips to Avoid Soggy Zucchini
Zucchini has a high water content, so here’s how I keep mine from turning into mush:
- Don’t crowd the pan. Give each spear space to roast. If they’re too close together, they’ll steam instead of roast.
- Use a baking rack. Placing a wire rack over your baking sheet lets hot air circulate underneath and helps everything stay crisp.
- Don’t overbake. Stick to about 15 minutes of roasting. If you want more browning, use the broiler instead of extending the bake time.
- Salt trick. If your zucchini is really watery, sprinkle it with salt and let it sit in a colander for 10–15 minutes before patting dry.
Flavor Variations & Serving Ideas
These roasted spears are delicious as-is, but if you want to change it up, here are some ideas:
- Spice it up: A little Cajun seasoning, smoked paprika, or chili flakes go a long way.
- Fresh herbs: I love tossing in fresh chopped basil, rosemary, or dill just before serving.
- Add crunch: Try sprinkling crushed nuts or breadcrumbs with the cheese for texture.
- Dipping sauces: These are great with garlic aioli, ranch, or a whipped feta dip on the side.
- Meal pairing: Serve alongside grilled chicken, pasta, or pile them on a grain bowl.
Storing & Reheating
Zucchini is best fresh, but you can store leftovers too:
- Fridge: Keep in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 400°F until hot. Skip the microwave—it’ll make them too soft.
- Freezer? I wouldn’t. Zucchini tends to get soggy after freezing and thawing.
Frequently Asked Questions
Can I use yellow squash instead?
Absolutely. Yellow squash works just as well and tastes very similar.
Can I make these in an air fryer?
Yes! Set your air fryer to 375°F and cook for about 10–12 minutes, shaking halfway through. Finish with a quick blast of high heat if you want crispier edges.
What’s the best way to cut the zucchini?
I like quartering them lengthwise, then cutting each long spear in half to make shorter pieces. This helps them cook evenly and makes them easy to serve.
Roasted Garlic Parmesan Zucchini
If you're looking for a great way to make use of fresh summer zucchini, this recipe is a perfect option. These zucchini spears are quick, easy to prepare, and packed with flavor—coated in garlic and parmesan, then roasted in the oven to perfection.
Ingredients
- 3 medium-sized zucchini (about 1½ pounds)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon peel
- 1 garlic clove, minced
- ½ teaspoon oregano
- 2 tablespoons grated parmesan cheese
- 1 tablespoon shredded parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cut zucchini lengthwise into quarters, then slice each in half widthwise.
- Line a baking sheet with aluminum foil and spray it lightly with cooking spray. Arrange zucchini spears on the sheet and sprinkle with salt and pepper.
- In a small bowl, whisk together olive oil, lemon juice, lemon peel, garlic, and oregano. Drizzle this mixture over the zucchini.
- Sprinkle grated and shredded parmesan cheese over the top.
- Bake for about 15 minutes, or until the zucchini is lightly golden. For crispier edges, broil for the last 3 minutes.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 72Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 152mgCarbohydrates 5gFiber 2gSugar 3gProtein 3g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Roasted parmesan garlic zucchini spears are the kind of easy side dish you’ll want to make on repeat—especially when zucchini is in season. They’re crisp on the outside, tender in the middle, and full of cheesy, garlicky goodness. Whether you serve them with dinner or snack on them straight from the tray, these will disappear fast.
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