Special Diet - Created Date : 5.9.2019




Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

Fabulous, I appreciate Zucchini now and there is not one member in my house that does not love this recipe. Easy to make and prep is not difficult at all.

Rated 5 out of 5

This is by far the tastiest,cruchy,and tasty side dish!The whole family loved it!!

Rated 4 out of 5

Really good didn’t have enough it went so fast! Made my life easier than frying it. Also put olive oil in ziplock and put 8-10 zucchini in at a time to coat then turned them in Parmesan mixture and placed on cooling rack. No crumbs wasted or burning in oven.

When you bake these are they placed in the oven in Middle rack. Then moved lower for broiling.

or middle rack for all

or lower rack for all.

You can keep it on the middle rack for both.

I made this for dinner the other night and was sorely disappointed. I sliced my zucchini a little thinner (into 8ths, rather than 4ths), but even after 15 minutes in the oven, the zucchini were still under-cooked and all of the cheese had melted off the zucchini and baked to the parchment paper on the bottom of my sheet pan.

Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

Hi Teena, did you end up freezing the zucchini spears? I am trying to make some pre-made meals for my family this week while I’m out of town and am wondering if I can freeze these for them to use later this week.


My zucc was too big and had to be cut into more than 4 pieces…I dredged them on a platter instead of over the baking rack, so that I didn’t lose so much parm mix…due to the larger size of the pieces I had to bake 3-4 minutes longer and move up the rack and broil about 4-5 minutes. But, OH MY GOODNESS, the recipe is freaking awesome! Thanks, I will be using this to take to friends’ parties, family gatherings, etc. YUUUMMMMMMM!

I simplified by just using zuchini, Perfect pinch, pepper parmesan cheese and olive oil, but I love it. Great way to cook it, I now crave it.


Great recipe. I used fresh herbs from the garden and used my mini food processor to blend them with parmesian cheese.

I brushed the olive oil on the zucchini strips and rolled them in the herb and cheese mixture before baking them. ??

That sounds AH-MAZING! I will have to try that next time for sure! ??

Just made it – DELICIOUS! And it looked just like the picture too (which is rare)

To anyone with soggy results…..I suggest sweating the zucchini before you bake it.

Slice the zucchini, sprinkle a tad of salt. Place the zucchini in a colander and cover with plastic wrap and or a plate. Then press with something heavy, like a soup can. The longer the better…maybe a couple of hours.

I sweat zucchini, eggplant any sqashy type vegetables before I cook them.

Hope this helps!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I made these for a party last night and they were a HIT!!!! I made a quick tarragon ranch-style dressing and everyone loved them. The only thing I did different from the recipe was that after I’d coated the zucchini in olive oil, I tossed each spear in the bowl of the parmesan mixture separately. In the end, each spear was crunchy and the coating was crisp. Making them again for a party on Saturday!! Thanks! (be warned though, the coating in stinky and won’t smell appetizing when they are cooking).

I really enjoyed this recipe. The zucchini sticks were delicious and flavorful. For those on a diet, we ate them plain. The rest of the family dipped them in ranch. A great hit for our family football night cuisine.

Regarding the Zucchini recipe: This was the worst recipe I’ve ever tried! Whoever thought this one up must be a Hobo!! The smell was anything but appetizing!!! My home smells like dirty socks. Your recipe should be banned from the internet. I’m a long time Italian cook and I wouldn’t use this recipe again even if my life depended on it. Whoever you are you can’t be Italian or worse a cook!!!! Take your recipe and shove it!!!! Whatta stink!!!!!!!!

The blend of spices in this recipe is amazing!! And it smells delicious while cooking! Several people noted that their zucchini ended up being soggy while mine never really got tender. We’ve made this twice and both times I’ve added 15-20 minutes more and they haven’t gotten tender. They stay crunchy (which is a bit more crunch than we like). So can anyone comment to whether I should up the cook temperature, increase the cook time, or cook it without the cooling rack? My slices look about the same thickness as the picture shown for the recipe.

If you love zucchini I think you’ll enjoy this recipe. I only “sort of like it”. I baked for 18 minutes, then broiled for 8 minutes. No mushy zucchini.

OMG if you don’t know how to turn the oven to “Broil” maybe you should step away from the kitchen! (-:

Hi, While the zucchini is very pretty cut as demonstrated, the cheese topping does not stay put very well. Like trying to keep snow from sliding off a peaked roof-top. Because they were smaller, I kept a couple pieces in halves instead of quarters. The cheese laid right on top of those babies. As far as the rest, at least I can eat all the crusty cheese that fell onto the pan. Thanks for the delicious recipe.

I know this recipe was shared a few years ago, but I just wanted to tell you that is my “go to” zucchini recipe! I love it! I have made this at least 20 times. I put the zucchini on a wire rack on top of a sheet pan, so the zucchini doesn’t get soggy. Thanks for the share!!

I dried my zucchini with a towel after slicing them and let the towel absorb the extra water. then rubbed with olive oil and sprinkled the seasoning on turned out perfect. Cooked 15 minutes and then put in the broiler til the had that beautiful golden brown color. Thanks for the recipe.

I made this tonight and it was a hit! It was really easy to make despite me being severely challenged in the kitchen. Thanks so much for the recipe!

I made this tonight and followed the recipe as written. Much to my surprise, my husband (professed zucchini hater) ate this and LOVED it! I sure didn’t mind the juiciness of the stick, neither did my husband! Full of flavor with a light mouth feel! Well done!!!!

I would bake these for at least 20 minutes before putting the broil on.

Wondeful! I read through the instructions, and I know zucchini is a soggy beast to begin with — I prepped it first and it had already sweated and was covered with water before it went into the oven. I just kept cooking it until it looked sort of like the photo – a bit browned – and then cooked it some more — and then did the broil bit for even longer. (my oven is slow) My husband and I loved these . They are crisp for about 20 minutes, and then they go back to being zucchini.

So, if you are serving to company and you want them crisp, cook them a bit extra, and make them the last thing you p ut out, because I know that tomorrow my leftover zucchini will be quite soggy. That’s just their nature !

Best zucchini ever!

Wondeful! I read through the instructions, and I know zucchini is a soggy beast to begin with — I prepped it first and it had already sweated and was covered with water before it went into the oven. I just kept cooking it until it looked sot of like the photo and then cooked it some more — and then did the broil bit for even longer. (my oven is slow) My husband used loved these — and I did too. They are crisp for about 10 minutes, and then they go back to being zucchini.

So, if you are serving to com[any and you want them crisp, cook them a bit extra, and make them the last thing you ut out, echoes I know that tomorrow my leftover zucchini will be quite soggy. That’s just their nature !

You have the patience of Job.

I love zucchini. Today also I did ??

I didn’t have a cooling rack that I trusted to go in the oven, so I rolled up some aluminum foil tubes and cooked on that, worked like a charm! Delicious, I’ve been loving all the recipes I’ve tried. So many more to go! Chungah, you rock, keep up the good work!!

Made these today. Delicious!

I made these tonight and they were delicious! I might try cutting the zucchini flat next time so it’s easier to get the topping on but mine were not soggy at tall, very tasty! For anyone not eating dairy, you can replace the parmesan cheese with nutritional yeast.


can i replace parmesan by emmental or gruyere,

Yes, absolutely.

Hi Chungah!

I made this with fresh zucchini from my garden and my family loved it!! Thanks for a great recipe!! TIP for anyone reading this (after reading comments), definitely follow the directions exactly, the key being to bake them on a cooking rack inside the pan for ultimate crispness.

I am wondering if anyone tried making these on the grill. If so, how did you cook them to get them crispy and how did they turn out?

GALE: Great idea with the ziploc idea. I may steal it!

oops should say 1 tsp each of herbs…

I just made this, and I have to say THE BEST ZUCCHINI RECIPE EVER. I did a couple of my own little adjustments. After cutting the zucchini I put a little salt and let them drain in a colander about 45 min. to crisp them up. I had 2 small and 2 medium zucchini so I used 3/4 cup parmesan / regianno cheese, t tsp each of the herbs and 1/2 tsp garlic. The first 1/2 I cooked I sprinkled the herbs on. The second half I put them in a zip lock bag and kind of pressed the cheese herb mixture in. The first batch was good, the second batch was awesome!! Thanks!

If you are reading this, go make this now! It is divine! I made it this past weekend and my husband is already asking for it again! Before I made it, he made his anti-zucchini sentiments known, but he is now a believer! Thank you for the wonderful recipe!

Great Idea! We have a generous gift from a friend of GIANT zucchinis that don’t fit in our fridge so know we know what do to with them. Thanks! ??

Hi, I just stumbled on to your site and I love it! I’m a single Sr. citizen, living alone and some of these vegetarian recipes are so easy I might just be persuaded to try them! I recently made a Crockpot full of Calico Beans. It turned out a bit too sweet (with brown sugar & molasses…), do you have a version of this? Thank you for your work to produce this. I appreciate it!

Gale Green

I do not have a recipe for calico beans at this time, but please feel free to browse through the recipe index for more recipes!

OMG this is the best summer squash recipe EVER! I had a couple of pre-sliced fresh zucchini/yellow squash packages that needed cooked today. I made the delicious cheese/herb mIx, pre-heated the oven to 450, spread the squash slices on a large grId rack over a cookie sheet, sprayed them with olive oil spray, then liberally sprinkled with the cheese mix. Baked in the upper part of oven and they were PERFECT after approx 18 mins. (check after 10). Did not need to broil. Served this with organic butternut squash ravIoli and got rave reviews from family/guests. Thanks so much for sharing the recIpe! I must check out your others.

I made the Zuchinni last night and just followed your directions. They were fabulous! My husband loved them. It’s not difficult, just mix all of the ingredients, I even used dried parsley. Then I oiled the Zuchinni with a pastry brush and daubed each one in the topping which, after combining in a small bowl, I put on my cutting board. So easy, so tasty. We Americans tend to over cook our vegetables, so just check them after 10 minutes to see how done the are, then pop them under the broiler for a few minutes. Thanks for the great recipe!

Reply requested.

Love your dogs also.

Dear Chungah,

We have dentures. Is it ok to mix all ingredients and then place on a cookie sheet with parchment paper? It is hard to do crisp with dentures. I have made this several times by this method and it turned out wonderful, but one time it came out like glue on the topping. Maybe a higher temp. or longer cooking time? They are in the oven right now. Looking forward to your answer. Love all your recipes, especially the shrimp ones. Love you and your wonderful recipes.

Lyssa, unfortunately, as someone who does not wear dentures, I cannot really answer with certainty. However, I can say that the zucchini is not as crisp as something like potato chips. There’s still a tenderness to it as you bite through.

These look very good. Can you make them in the microwave?

This recipe is really best suited to be made in the oven.

I just made these. So delicious! Better than any fried zucchini ever! I even snuck in a little paprika because that’s just how I roll. I’m on Atkins and these are a great lower carb side that really satisfies.

I’m obsessed with zucchini. Love it here, there and anywhere. Just made your recipe. I followed it exactly and my zucchini look great! Can’t wait to dig in.

Thank you so much for sharing this delicious recipe. It has become one of my favorites! It is ever better the second day should you have leftovers (I make a ton just so I have more for a few nights ?? )! No problem with sogginess here, I bake them for about 15 minutes (a little less if I have the oven at a higher temp) and broil for about five. The leftovers I toss in the microwave for about 45 seconds and then broil for about three or four minutes in a preheated oven. Thanks again!!

I saw a few people posted about their zuchinnis turning out soggy, I myself have experience this before as well. I prefer grilling it the best, but when I do use the over to bake them it does indeed work best to use a cooling rack while baking, and on top if that I like to salt the zuchinnis and let them drain before hand (1-2 hours) to avoid sogginess. Thank you for posting this simply, yet yummy side dish!

Dear Chungah … Thank You for sharing this delicious recipe… I tried it out last weekend and even my “zucchini hating daughter” was excited… I translated your recipe into german and made a post about it … of course with backlink to Your blog … you can have a look here: http://bit.ly/1BTFpOL … I will annulate the post, if this is not okay for You, but I hope it is.

Greetings from Austria


haha… I should better first think, than type… “annulate” is the very wrong word… “cleanup” was the word I thougt about…. ?? Birgit

I made this tonight and served it instead of pasta with a homemade marina and a little fresh basil as a garnish. Delicious, and my husband didn’t even miss the pasta. It took a little longer to cook, and I did put it under the broiler for a couple of minutes at the end. Wonderful recipe! Chungah, you do a wonderful blog and BEAUTIFUL pictures.

I honestly did not know that there was that many dumb people in this world until I read the comments. Chungah you have a heart of gold for answering all these dumb questions, people read the recipe before you try it and if you change all the ingredients don’t bother commenting.

Well spoken my sentiment exactely.

I have made this several times, and though while good, it as never turned out crisp. Tonight I had my husband put it on the Green Egg while grilling chicken. It was finally crisp and perfect!! Yum, yum!

Why is there sugar in this dish?

Sugar content is found in all serving sizes and types of zucchini.

These are great! I’ve made them a few times now. I use a 15¨ X 11 jelly roll/cookie sheet with a cookie cooling rack on it. For easier clean up, put foil in bottom of cookie sheet under rack because it does make a mess. I have another go to Zucchini recipe!

I made these tonight to go along with low fat recipe for sloppy joes on whole grain buns. Fabulous recipe! I promise you we did not miss having french fries or some other starchy fat. I will be cooking this often!

You have converted my anti-vegetable husband into not only tolerating zucchini, but LOVING your Baked Parmesan Zucchini. Thank you so much for helping me feed my family healthier and delicious alternatives to the all-to-familiar ones they are offered at restaurants. Kid approved and husband approved – those are high ratings here! Thank you.

The most important thing is to have the zucchini completely dry before you springle the mixture over them. They are delicious also served with yoghurt sauce.

General comment on “broiling”.

In the States (I think), broiling is using the part of the oven where the heat comes from overhead.

In England, that part of the oven is called the grill.

So, if you’re in England and you “broil” or grill the Zucchini (again, that’s the State’s name, England it’s courgettes) for a couple of minutes it will help to crisp the outside of the zucchini, it should be soft and succulent on the inside.

Not tried the recipe yet but am going to do, just need to go to the shops, or is that visit the Mall.

Sounds like a great recipe and great comments. Hope I haven’t offended anyone. Enjoy your food guys.

You described these as “crisp and tender”. Does that mean they’re supposed to be soft on the inside and only crispy on the outside? That’s how mine turned out. I thought they’d be crunchier. They tasted delicious, though.

That’s exactly right – crisp on the outside, tender on the inside.

I generally don’t care for zucchini or squash in general (though I don’t mind butternut), but my girlfriend bought two thinking they we’re cucumbers (I guess they kind of sort of look like them, but not really).

Well scouring the web for ways to get rid of them, I came across this, and they came out pretty good. I bought some more and added some breadcrumbs I made, and added it to this recipe to give it a bit of extra crunch.

I made these last night for dinner and they were a huge hit with my husband and kids. This recipe is definitely a keeper. Thanks for sharing your recipe!

These zucchini looked so delicious so tried them….but simplified the prep somewhat.

after cutting the zuccini into qtrs I then put them into a plastic bag , added the oil, ( I used half the amount of oil) shook them up to get a good coating then added all the rest of ingredients, again shaking to coat.using tongs then placing on baking sheet. I found there was no need to broil/ grill if cooked in fan baked. They still turned out nice and crispy….then throw the plastic bag away…no dishes but evenly coated vegetables. I also use this system for ‘dry’ roasting othe vegetables such as potato, pumpkin and kumara

Made these tonight. Awesome! Just 2 of us and there was none left.

Thanks for a healthy vegie dish.

we made these – so quick & easy and came out great, even our toddler gobbled them up! I halved the zucchinis before quartering them to make them a little smaller, but otherwise followed the recipe & love it! also tried the slow-cooker creamed corn from this site, it was great too! excited to try some more recipes, thanks!

This is one of the best recipes I’ve ever found online! THANK YOU SO MUCH! I made a little pest mayo to dip it in and I was in HEAVEN!!!!

Can’t wait to try more of your delicious food!


This is the recipe that made me find your blog. One of my friends put it on Facebook. Thank you, friend! I’ve really enjoyed your ideas. I’d vote for the honey-sesame chicken nuggets as my favorite. Those were amazing.

made this today and they were amazing! thanks for all your good simple fresh recipes.

Happy New Year!

Forgot to thank for this.

The printing version.

Almost all the same and I love that.

Every recipe hangs in front of my nose while I’m cooking.

love you for that.

Every recipe hangs or stand in front of my nose.

Louise van der Marel

Hi Chungah,

First of all, a very good 2014-endig and a great and happy/healthy 2015.

BTW, did you have your little one by now???

Forgot the time when you said it would be.

put some Italian panko over it, then some very thin sliced fresh garlic and then your yummy stuff.

boy, we love this for breakfast-lunch or dinner.

I love to see some good snacks, making and in the freezer, because we have many times an invasion of people, they know I can cook and expecting a 25 course whatever in 1 hour.

I’m forever grateful.

take care and good health.

Louise van der Marel

Chungah! Your recipe has been a success every time I’ve made it! My husband and I were at a family barbecue this past Friday and everyone loved them, including our 6 year old cousins. Thank you so much for sharing such delicious recipes with everyone!

Wow this looks amazing! going to make this for a party this weekend. Everyone’s going to love it and I will link to it off my site!!!

One question, I am hosting xmas eve and wanted to use this recipe since we are doing an “all apps!” feast. Can I make these ahead? Would they be good at room temp if I made them the day before, stored them in the fridge and take them out pre-party? I am looking for as little work as possible the day of, obviously! ??

I’m not entirely sure what texture you were expecting as the zucchini has more of a crisp-tenderness to it. It’s certainly not like the texture of fried chicken!

Just tried it and it was yum! Sadly i didnt have enough zucchini to make alot of it ??

Came across your site through Instagram! Made this tonight, and it was so awesomely delicious!!! My hubby couldn’t stop saying “hmmm” after every bite ?? Can’t wait to try all of your other recipes! Thank you!

zuchinni recipe looks great I know what bake is but what is broil?

It is another oven setting that heats food using infrared radiation.

My husband is sooo picky and im trying to find healthy yummy recipes. I.found this one and tried it. The parmesan herb mixtures is delicius but for.some reason my zuchinini was not crunchy. Did I do something wrong. I was baking two things at once. Co uld that be it?? Does it normally crisp in the oven?? Helpp

For too soft zuchinni try baking them for a shorter time, possibly at a slightly higher temperature. If your zuchinni is larger, cutting out the seeds would help them remain crisp.


Wow! Love, love, love your recipes and to think there are people out there this time of year bagging people to take some of their zucchini. Now we can say yes give me as much as you have because I have the very best recipe’s to use them up. Can not wait to try them.

delicious!!! thanks for the recipe. we ate them right out of the oven. crispy and tasty…

i cut more than quarters cuz my daughter’s squashes from her garden were rather large…:)

i also brushed them with olive oil, then rolled them in the spicy parmesan.

i didn’t have fresh parsley, so i sprinkled dried parsley right after i took them from the broiler.

delightful!! tasted light and healthy!!!

clean up wasn’t bad, since i paper-toweled the cookie sheet and the rack as soon as it was cooled. nothing ‘stuck’.

On the menu for this week! Gotta use up that most recent zucchini harvest ??

Didn’t want to spent the money on spices so used an Italian seasoning I already had. Had a few more spices, Amazing!

Already have pre-packaged Italian spice mixture including basil, thyme, and oregano, along with marjoram, rosemary, savory, and sage (McCormick Perfect Pinch). Would it be appropriate to substitute 3/4 teaspoon of Italian Seasoning for thyme, oregano, and basil in your recipe?

Also, I have fresh garlic, but would need to buy garlic powder. Would one clove of garlic, minced, be an appropriate substitution? Not sure if you used garlic powder for a specific reason.

OMG! So good! Hope it is ok, but I had to share on Facebook!

This looks amazing! I love Zucchini so I can’t WAIT to make this!! ??

I’m a little confused about the cooling rack. The only cooling rack I have is one I use for cookies and I it came with three in a pack. Has the little wire folding 4 in.legs so you can stack them on top of each other. Is this what you are talking about? If so do you use the legs or just lay it flat on the baking sheet? Feeling kinda dumb. { : !!

Thank you, can’t wait to try this and share with friends and family.

Easy…quick…and oh so delicious!

Friends with gardens are always giving me vegetables to the point I run out of things to cook. I used the zucchinis to make this dish last night & zucchini bread (to freeze for later). The zucchini sticks were easy, healthy and delicious. Thank you for the recipe.

I saw on the Today show that you should cut out the seeds before baking since the seeds can get mushy. Just wondered if anyone tried this??

Made these last night using half the amount of parmesan.

Brushed the zucchini with olive oil directly on cooling rack over baking sheet then sprinkled with parm/herb mix. Left skins on. Cooked as directed then broiled to brown & crisp up.

Amazing. Also cut some tomatoes in half, brushed with oil and topped with same mix and cooked together. Lovely easy nutritious and delicious side dishes or appetizers!

This is a great recipe. They were also terrific the next day – straight from the fridge. Just let the chill come off (for flavor) – they were still nice and crisp.

I made these the other night and they were fantastic! Now I’m wondering if they could be made on the grill because it’s too danged hot to turn the oven on right now? Directly on the grate, or on a grill safe baking sheet? Maybe cook over indirect heat on the grill then put over the flame to crisp?

Yes, that sounds amazing!

Yes, absolutely on the grill. This is how we’ve done zucchinis for several years. Also, I’d say 20 minutes in the oven is waaaay too long. Especially if your zucchini end up soggy. Start with 5 minutes, check, another 5 minutes. But watch what you’re doing as zucchini turn from hot through to soggy in a nanosecond.

Made this tonight as a side dish and my family LOVEd it! I only had three zucchini so I added a summer squash too! With these veggies now in season, I will be making his again soon!

Hi. Why not put olive oil and spices in a bowl and whisk everything together, then lay them onto the baking sheet and THEN sprinkle them with parmesan cheese? I think they might crisp up a bit even before placing under the broiler. Also, in your recipe, you mention a cooling rack. Is the rack placed onto the baking sheet and the whole set-up (with the zucchini) placed into the oven? Thanks.

I forgot that you’re supposed to put the zucchini into the bowl to coat them evenly with the mixture. Then place them on the tray and sprinkle with the parmesan. Oops!

Yes, Tom, the zucchini should be placed on the cooling rack which should already be on the baking sheet. You can also toss the zucchini in a large bowl if you find that easier. I just prefer to toss it on a baking sheet since there is more space.

I’m always looking for low-carb yummies, and this one looks great! (Keeps my pre-diabetes in check.)

I make a very

similar zucchini dish. I just half mine lengthwise, slather with butter (or margarine if you prefer), and top with Everglades Seasoning. I throw them in the microwave 2-3 minutes, depending on size, take out and quickly and grate fresh parmesan on top and stick them under the broiler (toaster oven). Same process except quicker with a microwave. Everglades seasoning adds fantastic flavors, i.e., garlic, pepper, salt and other seasonings. Prep time is about 3-5 minutes, cook time, microwave and broiler 6-8 minutes. Your spice combination also looks great.

What a great, healthy alternative for a side dish! I wonder how they would taste with some southwest spices!

I mixed McCormick’s cowboy rub, a bit of cayenne,and sharp cheddar as the topping, loaded it all onto iron grate, cooked on grill, cheated and used propane torch to brown tops before serving. of the 48 or so pieces cooked, it was gone before I could get steaks up and sit down myself. so I think southwest works too.

What would you serve these with? They sound yummy.

Janet, these can be served as an appetizer or side dish.

Janet, nice name! ??

I will serve zucchini with just about anything in the summer! I think I will try this with some grilled steaks or butterfly chops and a salad, but I don’t think you could go wrong with any type of dinner. Love zucchini, and thank you for posting!

A restaurant in Elkins, WV, CJ Maggies, would serve zucchini strips with a tempura-like breading and a remoulade sauce. I loved that sauce with it.

I’ve cook them on the grill before it’ll work great just be careful not to burn them you may want to put them on one of those Grill mats so they don’t fall through the the Grate. You’ll get the wonderful Smoky Taste from the grill along with the parmesan flavor….YUM!!! You can dip in a homemade ranch for an appetizer taste delish

I like them as side dish for grilled salmon.

Well don’t these look so good! I made some baked parm zucchini last week! I bought a value-pack of zuke from TJs and I swear it was multiplying in the fridge, so I figured a little cheese wouldn’t hurt it to jazz it up. Yours is gorgeous and you make zucchini look amazing ??

I made some and it turned out soggy. How do you get the zucchini to be crispy? Mine tasted amazing but the texture was very off.

Kasey, did you follow the instructions and broil these for an additional 2-3 minutes to let them get nice and crisp?

Sorry for the beginner question to follow… I’ve NEVER broiled, but I did search it and what not. Based on my limited understanding on it from reading on the internet. When you broil for the zucchini for 2 minutes to get browned, are you saying you take out the baking sheet from the oven, after the 15 minutes of baking, and put it in the broiler (lower part of the oven) for those extra 2 minutes? Thanks in advance! This recipe looks delicious and I want to get it just right for Thanksgiving ??

I’m not sure how your oven is set up but my broiler is in the same oven space as everything else so once the 15 min is up, I just change the oven settings to broil without transferring the baking sheet. But if your broiler is located at the bottom, then yes, you are exactly right!


Broiling is usually used to brown food or quickly cook at high heat. I’m not aware of any broilers in the bottom of an oven, because they have to heat the surface of the food, not the bottom of the pan. To check, put your oven on Broil and check to see which element heats up. It should glow red hot. And usually you move the oven rack to the highest available level, keeping your food at least a couple of inches below the heating elements. With something as small as the zucchini in this recipe I would think that would be the top level.

Also, broiling cooks hot and fast so stand right there and keep an eye on it. It will burn in no time.

I hope that helps. Good luck.

When I had a gas stove, the broiler was a drawer under the oven. It fit a cake pan though, so you should be able to put the baking sheet in there, assuming they are all uniform in size.

Depending on where Diana is from, broil may not be a term commonly used. For example, here in New Zealand we use the word grill rather than broil, when something needs to be put under the top oven heating element for the last few minutes to finish it off, brown it, melt a topping etc.

Some stoves do have broilers on the bottom. I had one. Personally I liked it better. I could do the baking and broiling separately…:)

Years ago I had an over with the broiler where most of the storage draws in the newer overs are, so Yes take it out and slip it down into the broiler section. let it broil there and mmm mmmmm good eats!!!

If you have to say “not an insult” after something you say, then it’s usually an insult. Unless, you have something useful to add to the discussion, you really shouldn’t comment

Marie Czarnecki- it’s hard to say things without emotion and have them come across with your meaning. I knew exactly what your comment meant ?? I too tend not to listen/skim over content. Imagine the next generation – they are not learning the art of conversation ??

Regarding the do not listen comment. The fact that a newish cook is trying a recipe shows she or he is truly interested in “listening” or in this case “reading”. A lot of us have made mistakes in reading a recipe including yours truly and I think each time is a learning event. Asking questions is a good thing don’t you think?

Re the oven: I, too, have a gas oven with the broiler at the bottom – “bottom” meaning underneath the baking oven. Nowadays there is always the internet to look up things like “how to broil”. In my day – I’m 80 years old now – I relied on my mother to teach me. Fortunately she was an excellent cook. My daughter-in-law’s mother did not like to cook, so she would be one to come up with “how do you broil”. I don’t mind because I love to pass on what my mother taught me.

I love this recipe. Using the rack allows the zucchini to get heat all around it, drying it so it is less soggy. And definitely you have to watch while it’s under the broiler.

She is listening but just lives on a different planet – like me. In most English speaking countries outside the US we use the term ‘Grill’ instead of ‘Broil’.

So in England, Australia etc. you should put the zuchs under your griller (not to be confused with a gorilla). Broiling is a rarely used term outside the the US but when it is I think it would refer to grilling in shallow liquid?

I followed explicitly the instructions..broiling etc. …They still came out soggy, limp and unappetizing

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

David it can also depend on your elevation and what type of oven you have i.e. gas or electric height in the broiler etc. when broiling anything it’s all about watching and waiting. In higher elevations I have found the broiling process takes longer, also it can depend on the age of your zucchini. I have taken a large zucchini and cut it down and it came out a bit soggy with a recipe close to this. One thing I do for larger suck I is to core out the seeds then proceed until top is browned and I get the crispness. Good luck budding chef!

David, does your oven have a fan-forced option? Mine does and my zucchinis came out perfect. As I didn’t know the term “broil ” which I would confuse with “boil” I just placed my Pyrex dish in the top half of the oven on fan-forced, a coffee cup of water in the base, and left to cook for about 20 mins. Came out lightly browned and lightly crisped.

Sounds to me like they inadvertently got overcooked that would be why they were soggy try cooking them less next time. It’s common for the calibration of ovens to be different. And then everyone take a breath and put your testosterone in your pocket it’s kind of silly to be having such a snippy conversation about zucchini..

Oh and the recipe looks good to me I will be trying it.

well sounds good to me, I’m going to try it tonight in Arkansas, broiler on top eh,

Dear Chung-Ah,

Older broilers have the broiler on the bottom of the oven. I had an oven with a bottom broiler as a child in the 60’s, and also experienced this on a recent trip to Mexico. My rental had a bottom broiler oven.

Hope this information is helpful!

Hi Chung-Ah,my name is Patty. I was wondering if I could use my grill instead of the broiler ? I can’t use it right now. Also,will it still come out crispy from the grill ? thanks so very much and have a wonderful day.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I’ve cook them on the grill before it’ll work great just be careful not to burn them you may want to put them on one of those Grill mats so they don’t fall through the the Grate. You’ll get the wonderful Smoky Taste from the grill along with the parmesan flavor….YUM!!!

When I read the recipe I skimmed over it and went to it in the kitchen without carefully reading how she used a rack. I didn’t use a rack and mine turned out soggy too :/ oops! So make sure that you have done that. Otherwise maybe turn up the cooking temo? Next time I will make sure to use my cooling rack to get that crisp texture. Thanks for the recipe!

Hannah, it is best to read a recipe at least twice prior to cooking – you won’t believe the difference it makes!

This is GREAT ADVICE, especially for those new to cooking and it’s terms!

I read three times or the same reason. For people who may not be super savvy cooks those details can be important. I actually thought that rack did something else before cooking and, per your instructions, you didn’t use them during cooking/baking. But that didn’t make sense either so I started reading the comments and now I get it. Could’ve saved time if that detail was clear in the instructions though, that’s the theme of these recipes after all ?? Anyway great idea, thanks for sharing!

Ugu, the instructions clearly indicate to place zucchini onto prepared baking sheet (the baking sheet in which a cooling rack is placed onto the baking sheet as indicated in the first step).

And when you get older, like me, you have to read it 3 or 4 times! I’m definitely trying that heart healthy zucchini recipe – it looks yummy! Your instructions were very clear and easy to follow. Thanks for sharing!

Haha yes, I did that too!

Mine were soggy despite broiling as well. About 15 min left to go with *correct* rack usage this time, fingers crossed.

I also just threw some grape tomatoes in the pan, which soaked up the extra seasonings and juice, and they were AMAZING.

I also blot the zucchini first to strip some moisture.

Ha!! I DID the same thing.. I think I caught mine in time.. luckily if you grow zucchini.. it is plentiful! I have them back in the oven on the rack!!

I have seen mainly recipes that work better if you raise the food off the bottom of the pan. I tried placing cookie cooling grates in the pans that I already have – worked good but not perfect!I finally went to out and bought a roasting pan with a flat grate in it! Fantastic!

I think it could depend on the zucchini itself I’ve lived in 4 different states and some places the zucchinis had less water than others more of a dry squash then a cucumber like vegetable. Not sure if anyone understands what I mean…. Anyways I think adding salt to them and letting dehydrate a bit and def using a baking rack will let these crisp up. When I’ve used a juicier zucchini I’ve sliced them into discs instead of spears to make them less meaty and become less soggy.

I’ve made these, best thing to do when you slice them is put salt on each one and soak in paper towel and that gets the moisture out of the zucchini!!

^^^^Dawn is exactly right!

I, too, made some and they turned out very soggy. They were delicous, but soggy. I did do the broil at the end, but that would not have helped Kasey. I think, at least partly, our problems resulted from not putting the zuch on a raised cooking grid, as it appears in the picture.

The parmesan mixture feel right off the zucchini so I had cooked zucchini with toasted parmesan mixture underneath. This was a waste of perfectly good zucchini.

After they were done I cut mine up in chunks and sautéed in olive oil with peppers and onions.Very good

Mine turned out soggy twice (once burnt on the top from the broil) at the same time. So my husband told me to brush on the oil add the herbs and garlic only for the bake. Add the cheese only right before the broil part and it worked better the third time.

What Designers Can Try From Martha Stewart?

Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.

You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.

Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.

Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.

Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.

Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.

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