Crisp, tender baked zucchini with a golden crust of freshly grated Parmesan, thyme and oregano. These Italian-flavored zucchini sticks are a crowed-pleaser. Best served hot out of the oven with a little red sauce or served with red sauce or Tztaziki sauce for dipping. Vegetarian and gluten free.

One trick makes all the difference, be sure to read through for tips and watch the video in the recipe below!

Baked zucchini sticks, stacked on a plate with a side of Tzatziki sauce

Zucchini, also called courgette, are treated like a vegetable but they are actually fruit! They are a variety of summer squash in the gourd family.

Nutrient-rich zucchini is one of my favorite ingredients, and are almost always on my shopping list. They are easy to work with and there are many tasty ways to enjoy them!

What is the best way to eat zucchini?

First, let me just say, when they are in season, you can eat sweet-fleshed zucchini raw with just a dash of salt and a drizzle of good extra virgin olive oil. But there are many ways to cook zucchini:

Baked zucchini with an Italian twist

If you ever have a few zucchini to use up on any given night, this recipe will come in handy! Your work time is 10 minutes tops, and the whole thing can be ready in 25 minutes or less.

These oven roasted zucchini are tender on the inside but firm and crispy on the outside. And you'll love the Italian twist--a golden brown crunchy topping of grated Parmesan cheese and an Italian seasoning of fresh thyme and oregano.

Let me tell you, when I made these zucchini sticks the other night, they were finished before I was able to place them on the table! Thankfully, they're healthy.

Parmesan, thyme, oregano, paprika, salt and pepper combined to make topping for baked zucchini

How long to bake zucchini?

This will depend on how you cut the zucchini and the oven temperature. I recommend cutting the zucchini into thicker spears, that way you are sure not to over-bake them and they will maintain their crunch. At 375 degrees F, they will take about 15 to 20 minutes to bake.

How to bake zucchini

Crispy and delicious zucchini will take about 20 minutes to bake at 350 degrees F. This recipe is so easy to make, here is how:

  • Cut the zucchini into spears (or thick sticks)
  • Put a wire rack on a large, rimmed baking sheet and arrange the zucchini in one single layer on top of the wire rack
  • Brush the zucchini sticks with some good extra virgin olive oil (this is what will help hold the topping and will allow the zucchini to crisp up nicely in the oven).
  • Add the topping. Mix the Parmesan, fresh thyme, oregano, and paprika in a small bowl, then sprinkle evenly on the zucchini spears
  • To bake the zucchini, set the oven at 350 degrees F. It will take about 15 to 20 minutes or so. And to add that golden hue, put the zucchini under the broiler for a couple of minutes (watch carefully so the topping does not burn).
Baked Zucchini Sticks on Wire Rack

How do you roast zucchini without it getting soggy?

Here are 3 tips that make all the difference:

  • Cut the zucchini into thicker spears. You'll see in the video below that I basically take one zucchini, cut it in half length-wise, then each half is cut again creating two spears (or quarters). Because these zucchini sticks are thicker, they stay crisp and you get the perfect bite when baked.
  • Use a wire rack for crispier zucchini! Many recipes will have you putting the zucchini spears directly on a baking sheet. In this recipe, I intentionally add a wire rack (or cooling rack) on top of the baking sheet. The zucchini sticks are arranged on the wire rack, which allows the hot air to circulate freely so that the zucchini sticks will not get soggy on the bottom. The wire rack basically ensures better texture and the zucchini will be tender on the inside while having a firm exterior and crunchy exterior.
  • Avoid overbaking your zucchini! It's easy to overcook them, so set a timer and check on your zucchini! You don't want them to release too much water and get soggy (luckily, if you cut your zucchini as instructed and use a wire rack to bake them, that should help a ton).

Ways to serve zucchini sticks!

These tasty zucchini are one of those items that can serve many roles on the table. I have some ideas for you:

Baked Zucchini Sticks On plate with garnish of fresh parsley

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You may also enjoy our collection of Mediterranean diet recipes. For all recipes, visit us here

4.86 from 95 votes

Baked Zucchini Recipe with Parmesan and Thyme

Suzy Karadsheh
Baked zucchini sticks, stacked on a plate with a side of Tzatziki sauce
Crisp, tender baked zucchini with a golden crust of freshly grated Parmesan, thyme and oregano! These Italian-flavored zucchini sticks are a crowed pleaser, served with a little Tztaziki sauce, or as a quick side next to your favorite mains. Best served hot-out-of-the-oven!
Prep – 10 minutes
Cook – 15 minutes
Serves – 5 people
Appetizer, Side Dish


For Parmesan-Thyme Topping:


  • Heat oven to 350 degrees F.
  • In a bowl, mix together the grated Parmesan, thyme and spices until well combined.
  • Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
  • Sprinkle the Parmesan-thyme topping on each zucchini stick
  • Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.
  • Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.



  • Cook's Tip: if possible, don't skip using a wire rack in step #3. The wire baking rack allows the hot air to circulate freely so that the zucchini sticks will not get soggy on the bottom. The wire rack basically ensures better texture--zucchini sticks will be tender on the inside, while having a firm exterior with a crisp, golden Parmesan topping.
  • What to Serve Along: These zucchini sticks are a great appetizer to kick-start your meal, but they can also make an easy side next to your favorite protein. These mains would go especially well: Greek Meatballs, Garlic Dijon Chicken, or Pan-Seared Trout, Italian Baked Chicken, Salmon Kabobs or Lamb Burgers
  • Visit Our Shop to browse quality Mediterranean ingredients including olive oils and all-natural and organic spices. 


Calories: 66kcalCarbohydrates: 4.8gProtein: 5.4gFat: 3.3gSaturated Fat: 1.8gPotassium: 319.4mgFiber: 1.6gVitamin A: 458.2IUVitamin C: 22.3mgCalcium: 139.3mgIron: 0.9mg
Tried this recipe?

*This post originally appeared on The Mediterranean Dish in 2019 and has been updated with new information and media for readers' benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.86 from 95 votes (51 ratings without comment)

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  1. Linda Duffy says:

    5 stars
    Made this as an appetizer to share for the Oscars viewing party with friends and these were a huge hit! I finished them off under the broiler as suggested for extra crispiness. I will definitely make these again, especially as they were SO easy to make!

  2. Lauryn says:

    Thanks for being a reliable source of information and guidance.I've entered my email for subscription, but the confirmation email hasn't arrived.

    1. TMD Team says:

      Hello! Thanks so much for subscribing! Please double check your spam/junk mail folder... sometimes it ends up there. If you still don't see it, email us at and another team member will be able to help you out.

  3. Katie says:

    5 stars
    I fixed this with the shrimp skewers and garlic aioli recipes from your website. To be honest, after taste testing the aioli on it's own I thought, hmmm, not so sure, lol. BUT let me tell you it was an incredible combo! I pressed both sides of the cut zucchini wedges into the seasoning that I'd transferred to a flat plate, and cooked according to directions. Then sprinkled the excess zucchini seasoning over the shrimp, once the zucchini was finished cooking, which I'd cooked in a sheet pan in a 425 degree toaster oven for 7 minutes. We dipped both shrimp and zucchini in the aioli for appetizers at a gathering of friends over the 4th of July long weekend. Everyone raved over the flavors. Another hit, amongst many, from your website. Thanks Suzy and, please, keep them coming.

    1. TMD Team says:

      Will do, Katie! Thanks so much for taking the time to comment and review!

  4. Cathy says:

    5 stars
    This was the first recipe I've tried from your website, and hubby and I loved it! Oddly enough, I served it with Madras lentils and naan bread, but who says you can't serve two different types of cuisines at the same meal? LOL I look forward to trying more of your recipes!

    1. TMD Team says:

      Thanks, Cathy!

  5. Roselyne says:

    5 stars
    Yet another tasty recipe that is so easy to prepare, goes well with a lot of meat or fish! Thank you!

  6. Rowen Henning says:

    3 stars
    I made this to go with Foul Mudammas, and basmati rice pilaf (with sauteed onions, garlic, and ground pinenuts cooked in). This recipe is definitely for very firm zucchini that can be used for dipping. I made it as a side and it was not wonderful - for my tastes - that way. Tonight I'll slice up the sticks and soften the zucchini with some chicken broth. It's tasty but crunchy zucchini isn't for me. Here's to experimentation!

  7. Valerie says:

    5 stars
    Awesome! Encouraging in every way and thank you for sharing a healthier lifestyle. Every recipe I have tried is amazing and filling. Your wisdom about incorporating steps to a this lifestyle is not overwhelming. I am so looking forward to your cookbook!

    1. Suzy says:

      Thank you for your support and kind comment, Valerie! I'm so glad you're finding the blog helpful!