Zucchini + I have had quite a week! Not only was I gifted the largest zucchini of my life but my Crusty Parmesan-Herb Zucchini Bites were featured on Self as part a collection of no-fuss 3-ingredient sides! With the weather being so unseasonably gorgeous here in San Francisco, the hubs and I have invited some friends over to grill this weekend. I’m thinking these delicious little numbers will make the perfect healthy side to accompany my not-so-healthy but necessary cheeseburger.
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and then broil for the last 3-5 minutes until cheese is crispy and brown.
I love to make this on the grill and made it many times over the years but I love to top it with manchego cheese. Yummy
Could these be make an hour ahead and served re-warmed?
I’d be afraid they’d get a bit soggy. You could prep them an hour ahead and hold off on cooking until just before serving though!
i’m pretty sure i made this back in the 80s from a magazine article. BUT no matter, I LIKE the convenience of having the color photo and ease of pinterest or blog as reference. I magazine ((yes i kept it!) was yellowed by now and hadn’t used in a couple of years anyway. This resurgence made it a refreshing ‘find.’
So, other than the stupid argument about whose recipe. …has anyone cooked and tried these….any tweeking. ..they look amazing
I made the recipe. My zucchini needed to 30 minutes to be cooked. The house smelled amazing. Very tasty.
The world needs peace … all you negative writers need to stop writing and start being grateful … who cares where the recipe comes from … be thankful you can read it or even buy the ingredients to make it .. god bless
AMEN!!! What difference can it make!!!
Amazing how I’ve found this exact recipe, with exactly the same picture and wording, on half-a-dozen other recipe sites. Must be a tough business. Pity they have to steal each other’s recipes.
Most people don’t look at it as stealing. I have found most recipes on other sites. People just want to share a recipe they found and tried.They can’t really mention where it came from because they have no idea where it ” originated” from. She is a dietician and lifestyle blogger not a chef…Just my opinion :-)
Me gusta tu respuesta haya q ver el fondo dar una crítica solo si es constructiva
this is called SHARING not stealing and it has been done on scraps of paper or word-of-mouth forever
Possibly, mention that the photo was found also…an thank whoever took it.
Thanks for letting me know, Ian. I made and photographed these with my own two hands. Unfortunately, there’s no shortage of copyright infringement when things go viral on Pinterest. If you’re able to share any of the sites that have posted this exact recipe and photo, I’d love to reach out to them!
relax Elle, My gm was making these for as long as I remember (back to the 1970s) and did it w/o internet. I would not be so presumptuous to call it hers even back then.
Pity that one cannot share a recipe – that they never claim as their own – without somene else taking issue with it. Must be difficult to go to dinner without worrying that somehow the restaurant “stole” a recipe and used it.
the problem is that people are passing it off as their own, even copyrighted photographs…. the internet is a tricky place but Elle is in the right in this instance. How hard is it to just say, “found this on the following site, it’s a great recipe, hope you like it as much as I did” when you’re typing up aka stealing this entire page for your own?
I tried this tonight, Elle, found through another site but saw you’d commented and wanted to make you aware that it’s a great little recipe and I’ll be using it A LOT! :)
This recipe looks delicious. Thanks for sharing. I recently included it in a round-up of easy weeknight side dishes. I’m looking forward to trying it this week!
Hi Elle, just discovered your blog! Love it and can’t wait to try this recipe! Yummmmm.
Hi Mariam, I’m so glad! Hope you enjoy them :)
Can these be served at room temperature? I want to put them out for a large progressive dinner and can’t heat them at the last minute.
I need an appetizer for a party. Has anyone tried serving these at room temperature?
I’m not sure – but you can always prep them ahead of time. One way to do it is to have a few trays ready, and when one comes out of the oven you can put the next one in. Just a thought!
Hi! I live in Brazil and we don’t have a broiler (they’re not very common here)… any suggestions? Will it work if we just bake them? thanks!
Just try turnin oven up to 425 for the last 5 minutes or so.
It’s worth a try! I’d recommend cranking up the heat on your oven, moving the rack close to the top and keeping a close eye on them!
This looks so good…but I’m wondering if it will be mushy. Can anyone tell me ..
Found this on FB. cut zucchini into sticks and dumped garlic & onion powder, italian seasonings, parm. and Mozzarella cheese. ;) baked and broiled! YUMMY!
First I would like to say that I made these as a side with dinner for my family and everyone loved them! I just had a baby 8 months ago and I’m on a major body makeover, so I’m counting all my calorie intake.
How many calories are in one of these?
Have made these twice–1st small zucchini, 2nd medium zucchini–and both times ended up mushy. Suggestions?
Reduce your cooking time the less they are cooked the crispier they will be.
I just put them on broil so they can still be a little crisp
Second time to make these. This time cut the zuch in rounds so they will cook faster. First time was great but I want instant gratification. Excellent recipe. Thanks for sharing.
Can you give me an idea of how much 4 medium zucchini weigh? Growing up raising giant zucchini make all the one’s at the grocery look so tiny that I’m not sure what is considered “medium”. I tried this once so far & followed the baking times for medium zucchini & obviously mine were smaller than “medium” because they were overbaked a bit & a little too “smooshy” – but even then, SOOOOO delicious & we ate it all! Thanks for the great idea!
was sent your crusty parmesan zucchini on my facebook and asked our cook at the nursing facility I am in and it was a big success with most.
Was wondering how many servings this makes? Thanks! I have a lot of people on my weight loss program Take Shape for Life who would like to try these, put we are trying to see if they fit into our program. The amount of cheese is messing us up-but we are going to see if it can count as a meal. Thanks for your help! Look forward to making them!!
Half cup of fresh grated Parmesan is about 215 calories… So figure that out over however many pieces of zucchini. Pretty low in everything!!
I think these are going to be great. I am not a person that uses fresh herbs so can I use dried herbs? Thsnk you
Sure! Would love to know how they turn out!
made a batch of these and they are great even warmed up, may need to add a little more parm…but lasts for day…if you live alone! LOL
Delicious! Thank you!
I would add some mashed garlic!!!! Can’t wait to do this very soon!!!!
this is delicious! i had no rosemary so i swapped it for dried oregano and it was great. i’ll definetely be making it again
So Good! Thanks 4 sharing
I made this last night to go with our dinner. It was easy and delicious!
These are so delicious…it’s been three weeks since I discovered your recipe and I can’t stop making them. Thanks for sharing!
I’m so happy! Thanks for letting me know :) Enjoy!
Add some panko bread crumbs for a delightful crunch!
I have made these using fresh basil and oregano. Yum – will try the rosemary and thyme. I also make zucchini pizzas using the larger squash cut into rounds, topped with a bit of marinara sauce, pepperoni and mozzarella – broil until cheese is melted and all is hot. Great for snacks or for a meal.
Love that zucchini pizza idea! YUM
These look so freakin yummy, I featured them as a favorite on my blog :)
Thanks for sharing, Tayler!
What has been added that is red?
It’s just the oil that the cheese has released while cooking and the cheese crisping up a little bit. It’s part of those really yummy crunchy bits :)
Can’t wait to try! They really look amazing and delicious! Thanks, for posting….
Oh im excited about this one. I’m actually growing lemon thyme, rosemary, and zucchinis. Although your finished pic looks to have red specks in it, is that the browning of the parmesan?
Thank you for sharing :)
Yes, it is!
These look delish..I have made similar on the grill and the only thing I would add if serving as a side is a drizzle of balsamic glaze..my son calls this the ‘gold standard’ for zucchini lol
Balsamic glaze is one of my favorite add-ons for veggies! Great idea.
These look terrific. Thanks so much
This looks delicious! I love zucchini, but as prolific as it is, I can always use more recipes for it ;-)
YUM! These sound yummy!!
You’re on top of the game. Thanks for shgarni.
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Well I guess I don’t have to spend the weekend figuring this one out!
these look delicious! i’ll have to make them the next time i get zucchini’s! (although it will be really hard to not make them into zucchini bread!)
I actually ate this last night, minus the rosemary and thyme… but plus extra parmesan!
Extra parm, always.
Oh, YUM! I eat zucchini all summer long. This recipe sounds easy as pie & delish! Congrats on being feature in Self :)
Thanks Hillary! :)