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Parmesan Baked Zucchini Spears

March 29, 2015

Parmesan Baked Zucchini Spears
A couple weeks ago, one of the #toddlerlunches on my Instagram showed some baked zucchini spears that the girls were having with lunch…and I think just about everyone commented or inboxed me how to make them…ask and you shall receive 🙂

I never thought to post them before because they seem so simple – but isn’t that what this is all about? I really want to show you that you really *can* feed real food to kids in the “real world”. As in…simple. As in…busy schedules and not a lot of time to prep lunch.

Parmesan Baked Zucchini Spears
I’m not a fancy chef. I have zero culinary background! But I have figured out some ways to not only make real food just as fun as the processed stuff some kids are used to…but also make it taste amazing!

These literally take about 5 minutes to prep and a little over 15 minutes in the oven – just as fast as making a box of mac n cheese for lunch! It’s a great way to get some extra veg in the kids for lunchtime, and it makes a great side to grassfed burgers for dinner!

Parmesan Baked Zucchini Spears

5.0 from 1 reviews
Parmesan Baked Zucchini Spears
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Ingredients
  • 5 small zucchini, sliced long into spears (smaller ones work better for this way of cooking than the big fat ones)
  • 2 TB avocado oil (or melted butter or coconut oil)
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp pepper
  • ¼ cup or so grated parmesan cheese for the top (you can leave this out if you are dairy free!)
Instructions
  1. Put the zucchini on a baking sheet and toss them with everything but the cheese to coat them well.
  2. Line up the zucchini so the flesh is facing up, and sprinkle with the parmesan cheese.
  3. Bake at 350 degrees for 15 minutes, and then under the broiler on high for another 3-5 minutes. Just watch them under the broiler after a few minutes so they don’t get too brown.

See! I told you! Simple!

Don’t forget the babes too! My 9 month old was grabbing away at these last summer and inhales them at almost 19 months now!

You can follow my Lunches board on Pintrest for more Lunch inspiration!

Keep me posted how the kiddos like them!

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30 Comments

  • Reply Jessica March 29, 2015 at 12:23 pm

    I love how easy this is. I will be trying it soon! 🙂

  • Reply The Food Hunter March 30, 2015 at 11:20 am

    Wow! they look delicious.

  • Reply linda spiker March 31, 2015 at 10:39 am

    Gorgeous as always!

  • Reply Emily @ Recipes to Nourish March 31, 2015 at 11:00 am

    So simple + delicious! Looking forward to making these. I know Tiny Love would really enjoy them.

  • Reply Alicia (The Soft Landing) March 31, 2015 at 11:49 am

    No one’s ever accused me of being a fancy chef either, Renee 🙂 That’s exactly why I appreciate simple, healthy recipes like this!

  • Reply Marjorie March 31, 2015 at 12:03 pm

    I love this idea. Pinned to make with my garden zucchini this summer!

  • Reply Krystal March 31, 2015 at 12:38 pm

    I really like the simplicity of these parmesan baked zucchini spears. I’m going to try them in place of fries alongside a nice juicy burger.. yumm

  • Reply Tammy April 1, 2015 at 11:38 am

    I can’t wait to try them on the grill this summer.

  • Reply Raine Saunders April 1, 2015 at 12:39 pm

    These look so good Renee, I haven’t made anything with zucchini in such a long time as my husband and son are not fans of this vegetable. But I love it! I should just make it and see what they think. I bet they would love it!!

  • Reply Megan Stevens April 1, 2015 at 2:11 pm

    I love the spices you use and that final use of the broiler!! Definitely planning to make these.

  • Reply david willey April 1, 2015 at 5:13 pm

    Can’t wait. looks sumptuous

  • Reply Ann April 1, 2015 at 7:02 pm

    Try dipping them in marinara sauce. It’s great!

  • Reply Carol April 3, 2015 at 12:14 pm

    SIMPLE!! Easy and quick prep and look festive and scrumptious! Thanks.
    Will pin for later and be sure to make these, Renee!

  • Reply Debra May 1, 2015 at 12:51 am

    Can you clarify the step-
    Put the zucchini on a baking sheet and toss them with everything but the cheese to coat them well.

    Was thinking of mixing all those wet/powdery ingredients in a bowl and then pouring/use a pastry brush to put on zucchini.

    Looks like a great recipe!

    • Reply Renee Kohley May 1, 2015 at 1:01 pm

      That would work too Debra 🙂 I’m usually in a rush so throwing them all in and tossing just works a bit quicker for me 😀

  • Reply Cyndi May 1, 2015 at 1:33 am

    Very excited to try these too:) I am def not the best in the kitchen but I’m trying… My 19 month old has until recently eaten almost everything with gusto…but all of a sudden, he’s becoming very picky:/ So I’m hoping he likes these:) I have access to zucchini and squash fresh from the garden but they are the fatter kinds…not sure what to do with those!

  • Reply Rosie May 1, 2015 at 3:52 am

    Um, what on earth is a ‘box of macaroni cheese’?

    • Reply Renee Kohley May 1, 2015 at 12:59 pm

      Hi Rosie! I see “au” in your email name so I’m assuming you live in Australia? Kraft Macaroni & Cheese is a “popular” lunch in the US because of it’s kid friendly taste and it’s quick and easy for busy moms….but the ingredients are pretty awful 😉

  • Reply Marilyn May 13, 2015 at 2:06 am

    I can’t wait to try these! They look super yummy! I have always been sense to processed foods and can enjoy something like this to snack on myself 🙂

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