Baked Zucchini Spears

The yellow zucchini’s (courgettes or koosa) looked so inviting at the supermarket, that had to buy them. Here is a quick and easy zucchini spears recipe that makes for a lovely starter or side.

Prep Time: 10 Mins

Cooking Time: 20 mins
Recipe Level: Easy
Serves: 4
Shelf Life: Eat fresh and crunchy


A baking sheet, cooling rack, bowl and big spoon.









  • 6 medium sized zucchinis, make spears lengthwise
  • 170gm parmesan cheese triangle – grated
  • 1⁄2 tsp dried thyme
  • 1⁄2 tsp dried oregano
  • 1⁄4 tsp garlic powder
  • 1⁄2 tsp kosher salt (or sea salt)
  • 1⁄4 tsp ground black pepper
  • 1 tbsp olive oil 


  1. Preheat the oven to 350 degrees. 
  2. Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with 1⁄2 the olive oil to coat and then set aside.
  3. In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper. 
  4. Place the sliced zucchini in a medium mixing bowl and drizzle the remaining 1⁄2 tbsp. olive oil over. Toss to coat evenly. 
  5. Add the parmesan-spice mixture and toss to coat. 
  6. Place the zucchini spears onto the prepared cooling rack on the baking sheet. 
  7. Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini. 
  8. Place into the oven and bake until tender, about 20 minutes.


  • If the zucchini is too watery, add in a teaspoon of cornflour in the mixture.



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