Baked Zucchini


3 to 4 zucchini trimmed and cut length-wise into quarters (sticks)

Extra virgin olive oil I used Private Reserve Greek extra virgin olive oil

For Parmesan-Thyme Topping:

1/2 cup grated Parmesan cheese

2 tsp fresh thyme leaves no stems

1 tsp dried oregano

1/2 tsp sweet paprika I used this all-natural paprika

1/2 tsp black pepper

pinch kosher salt


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.