These oven-baked parmesan zucchini sticks coated with a simple Italian seasoning and parmesan blend are a delicious family side dish that is great for baby led weaning and toddlers. (gluten-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Parmesan Baked Zucchini Sticks
It's zucchini (courgette) season, which means it's time to think of creative ways to use the abundant summer squash! Luckily, zucchini is super family friendly and nutritious. In this simple side dish recipe, zucchini sticks are given a quick coating of Italian seasoning and fresh parmesan cheese, then roasted in the oven. The resulting zucchini sticks (or call them "zucchini fries" for your little one if you'd like!) are tender on the inside with a flavorful, crispy outside that are perfect for little eaters to grasp and munch on. They're great for baby led weaning, babies in the finger food stage, and toddlers, making them a great side dish for family dinners.
Jump to:
Ingredients
- Zucchini (also called courgette): This recipe also works with yellow squash
- Olive oil
- Italian seasoning - You can also use a mix of oregano, basil, rosemary and/or thyme
- Garlic powder - Use granulated garlic, not garlic salt
- Parmesan cheese - Grating it fresh off of a block is best for flavor and texture
Helpful Equipment: Sharp knife, microplane zester, baking sheet with a rack
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Cut the zucchini into roughly equally sized sticks. I like to cut it in half crosswise, then cut each half into 4 to 6 pieces, depending on size.
- In a bowl, toss the zucchini sticks with olive oil, Italian seasoning and garlic powder to coat.
- Add the shaved parmesan and stir or toss again to coat.
- Arrange the zucchini on the wire rack on the baking sheet so that they are not touching.
- Bake at 400°F for 20-25 minutes, flipping the zucchini halfway through. You may broil them for the last minute or so to encourage bubbly, golden outsides!
Tips and Recipe Variations
- If you aren't serving to babies under 12 months, feel free to add a generous pinch of kosher salt with the Italian seasoning. Or you may choose to sprinkle with salt after serving baby's portion.
- If you don't have a wire rack, arrange your zucchini with the skin side down on a baking sheet lined with parchment, and skip the flipping step.
- Feel free to adjust the seasonings to suit your taste. If you don't have Italian seasoning on hand, I find a little bit or oregano and basil (or just oregano) works just fine! You can also leave out the parmesan for a dairy-free version.
Storage and Reheating
Store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through, or in the air fryer on the lowest setting for a few minutes.
How To Serve To Babies 6 Months and Up
The shape and texture of these zucchini sticks work great for baby led weaning babies 6 months and up! Serve them whole for easy grasping. Once baby develops a pincer grasp (usually around 9 months old), you can cut them into small bite sized pieces (about the size of your fingernail) or continue offering in sticks.
Read More: How To Serve Zucchini Using Baby Led Weaning
Tip: Add a dipping sauce for toddlers wary of trying zucchini! Marinara sauce, roasted red pepper sauce, or even ranch are all delicious.
More Baby-Friendly Zucchini Recipes
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Baked Parmesan Zucchini Sticks
These oven-baked parmesan zucchini sticks coated with a simple Italian seasoning and parmesan blend are a delicious family side dish that is great for baby led weaning and toddlers. (gluten-free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: side dish
- Method: baked
- Cuisine: American
Ingredients
- 1 medium zucchini (courgette)
- 2 tsp olive oil
- 1 tsp Italian seasoning
- ¼ tsp garlic powder
- pinch kosher salt (optional - see notes)
- 2 tbsp freshly grated parmesan (from a block)
Instructions
- Heat oven to 400°F. Prepare a baking sheet with a wire rack.
- Cut zucchini into equal-sized sticks. I cut in half crosswise, then cut each half in 4-6 sticks depending on the size of the squash.
- In a large bowl, toss the zucchini sticks with oil, Italian seasoning, garlic powder and salt, if using.
- Add the parmesan and toss again to coat evenly.
- Arrange the zucchini on the wire rack on the baking sheet so that they are not touching.
- Bake for 20-25 minutes, flipping once halfway through.
- Optional: Broil for 1-2 minutes to encourage bubbly golden cheese.
- Allow zucchini to cool before serving to babies!
Notes
- Salt: Omit the salt for babies under 1 if you prefer. I'm not super worried about salt for babies if you cook at home often. You can also salt your own portion after serving baby's.
- Italian seasoning: If you don't have Italian season, you can use a bit of oregano, basil, rosemary, and/or thyme. In a pinch, only oregano works just fine too!
- No wire rack? No worries! Line the baking sheet with parchment and arrange the zucchini with the skin side down. Roast without flipping them.
Leave a Reply