Cheesy Garlic Herb Baked Zucchini Spears

These cheesy garlic herb baked zucchini spears are a 25-minute side for anyone who wants tender zucchini with a golden, bubbly cheese topping. Garlic herb oil coats the cut surfaces, while mozzarella and parmesan finish the spears after they have had a head start in the oven. The recipe makes 4 servings.

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Ingredients for baked zucchini spears

• 4 medium zucchini, quartered lengthwise
• 2 tbsp olive oil
• 2 cloves garlic, grated
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 cup shredded mozzarella
• 1/2 cup grated parmesan
• Chopped parsley

Keep the mozzarella and parmesan separate from the garlic oil mixture. The oil, grated garlic, Italian seasoning, salt and pepper go on before baking; the cheeses follow after the zucchini has baked for 8 minutes. Parsley goes on at the end, once the cheese is golden and bubbly.

Quartering the zucchini lengthwise gives you long spears with exposed cut surfaces for brushing. Set them cut side up so the garlic oil lands on the flesh and the cheese has a surface to cover. Take a moment to arrange them before you begin brushing.

Give the zucchini its first bake before adding cheese

The timing of the cheese is the main detail to keep in mind. Bake the brushed spears for 8 minutes before adding either cheese. This is the recipe’s tip for getting tender zucchini by the time the topping turns golden.

Putting the cheese on at the beginning changes that sequence and gives the topping the full baking time. Follow the separate stages instead: garlic oil first, then mozzarella and parmesan. During the final bake, look for the golden color and bubbling specified in the recipe, rather than using the clock alone to judge the topping.

Brush the cut surfaces evenly

Stir the garlic oil mixture together before brushing the spears. Grated garlic and dried seasoning need to travel with the oil, so check that you are picking up the mixture rather than brushing with oil alone. Work along the length of each spear to spread the seasoning over its cut surfaces.

The cheese should also go on each spear. Keep your attention on the zucchini as you distribute it, especially along the narrower ends. Cheese that falls onto the parchment will bake on the pan instead of becoming part of the topping you lift onto the plate.

How to bake the spears

• Heat the oven to 425°F. Line a sheet pan with parchment.
• Stir together the 2 tbsp olive oil, 2 grated garlic cloves, 1 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper.
• Lay the quartered zucchini spears cut side up on the prepared sheet pan. Brush them with the garlic oil mixture.
• Bake for 8 minutes before adding the cheese.
• Top each spear with the 3/4 cup shredded mozzarella and 1/2 cup grated parmesan, distributing both cheeses across the spears. Bake for 8 to 10 minutes more, until golden and bubbly.
• Sprinkle with chopped parsley. Use a wide spatula to lift the spears off the parchment.

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Lift the tender spears with a wide spatula

Once the topping is golden and bubbly, finish with the chopped parsley before transferring the zucchini. The parsley belongs on the finished spears, so it remains visible over the cheese instead of being covered by it.

Use the wide spatula called for in the recipe to support the zucchini as you lift. Slide it beneath the spear and its cheese topping together. Supporting the length helps you move the tender zucchini from the parchment to the plate without pulling at an end.

For serving, keep the cheese side facing up so the topping stays on the spears. This recipe makes 4 servings and is written as a side dish. Its directions end with the parsley and transfer from the pan; they do not specify storage or reheating instructions.

For more zucchini sides, try our baked cheesy zucchini tots , parmesan garlic zucchini and mushroom skillet , or crispy baked zucchini fries with creamy garlic yogurt dip .

Questions about the cheese and seasoning

Does this recipe include a breadcrumb coating?

No. The topping consists of shredded mozzarella and grated parmesan. The golden finish comes from baking the cheese after the zucchini’s initial bake. Follow the ingredient list as written, without adding a breading step.

Is the garlic added separately from the oil?

The grated garlic is stirred into the olive oil with the Italian seasoning, salt and pepper. Brush that combined mixture onto the cut surfaces before the spears go into the oven, so the garlic and seasoning are applied together.

Should the mozzarella and parmesan be added in separate baking stages?

Both cheeses are added after the initial 8-minute bake. Distribute the mozzarella and parmesan over each spear, then return the pan to the oven for the final 8 to 10 minutes. There is no additional baking stage between the cheeses.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us