18 Cheese-Crusted Vegetable Dishes You’ll Actually Crave

Transform ordinary vegetables into irresistible golden-crusted masterpieces with these Parmesan-topped recipes. Each dish combines fresh produce with crispy, cheesy coatings that make eating your veggies feel like a treat.

From roasted asparagus to crispy cauliflower steaks, these recipes prove that vegetables can be the star of any meal when given the proper cheese treatment.

01. Garlic-Parmesan Crusted Asparagus

Fresh asparagus spears topped with a golden mixture of cheese, breadcrumbs, and walnuts. This elegant side dish transforms simple vegetables into restaurant-quality perfection.

Ingredients: 2 pounds fresh asparagus spears, 1 cup grated Parmesan cheese, ½ cup whole-wheat panko breadcrumbs, ½ cup chopped walnuts, 4 cloves garlic (minced), 3 tablespoons olive oil, salt and black pepper to taste.

How To Make Garlic-Parmesan Crusted Asparagus

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Snap off the tough woody ends of each asparagus spear by bending them until they naturally break at the tender point.

2. Arrange asparagus in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat evenly using your hands.

3. Combine Parmesan cheese, panko breadcrumbs, chopped walnuts, and minced garlic in a small bowl. Mix thoroughly to distribute the garlic evenly throughout the mixture.

4. Sprinkle the cheese mixture generously over the asparagus spears, pressing gently to help the coating adhere. Roast for 12-15 minutes until asparagus is tender-crisp and the topping is golden brown and crispy.

02. Crispy Smashed Brussels Sprouts

Brussels sprouts get the smash treatment before being coated with Parmesan and everything bagel seasoning. The result is incredibly crispy edges with tender centers that’ll convert even the biggest sprouts skeptics.

Ingredients: 2 pounds Brussels sprouts (halved), ¼ cup olive oil, 1 cup grated Parmesan cheese, 3 tablespoons everything bagel seasoning, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Crispy Smashed Brussels Sprouts

1. Bring a large pot of salted water to boil and add halved Brussels sprouts. Cook for 8-10 minutes until fork-tender but not mushy, then drain thoroughly and let cool for 5 minutes.

2. Preheat oven to 450°F and line a large baking sheet with parchment paper. Using a potato masher or large fork, gently smash each Brussels sprout half to flatten while keeping it mostly intact.

3. Arrange smashed sprouts on the baking sheet and drizzle with olive oil. Season with salt, pepper, and garlic powder, then toss to coat evenly.

4. Sprinkle Parmesan cheese and everything bagel seasoning over the sprouts. Roast for 20-25 minutes until edges are deeply golden and crispy, rotating the pan halfway through cooking.

5. Let cool for 3-4 minutes before serving to allow the cheese to set and create the perfect crispy texture you’re looking for.

03. Crispy Eggplant Parmesan Fries

All the flavors of classic eggplant Parmesan transformed into crispy, dippable fries. These golden beauties use minimal oil while delivering maximum crunch and cheesy satisfaction in every bite.

Ingredients: 2 large eggplants, 1 cup all-purpose flour, 3 large eggs (beaten), 2 cups panko breadcrumbs, 1 cup grated Parmesan cheese, 2 teaspoons Italian seasoning, cooking spray, marinara sauce for dipping.

How To Make Crispy Eggplant Parmesan Fries

1. Cut eggplants into fry-shaped strips about ½-inch thick and 4 inches long. Salt the strips generously and let sit for 30 minutes to draw out moisture, then pat completely dry with paper towels.

2. Set up three shallow dishes for breading. Place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with Parmesan cheese and Italian seasoning in the third.

3. Working with one strip at a time, coat each eggplant fry in flour, then egg, then the breadcrumb mixture, pressing firmly to ensure the coating sticks well.

4. Arrange breaded fries on a parchment-lined baking sheet and spray generously with cooking spray. This helps create that golden, crispy exterior without deep frying.

5. Bake at 425°F for 20-25 minutes, flipping once halfway through, until golden brown and crispy. Serve immediately with warm marinara sauce for dipping.

04. Parmesan-Balsamic Roasted Brussels Sprouts

Brussels sprouts reach their full potential when roasted until crispy and finished with tangy balsamic vinegar and nutty Parmesan. This side dish pairs beautifully with any roasted meat or can stand alone.

Ingredients: 2 pounds Brussels sprouts (trimmed and halved), ¼ cup olive oil, ½ cup grated Parmesan cheese, 3 tablespoons balsamic vinegar, 2 cloves garlic (minced), salt and black pepper to taste.

How To Make Parmesan-Balsamic Roasted Brussels Sprouts

1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Remove any yellowed outer leaves from Brussels sprouts and trim the stem ends before cutting in half.

2. Toss halved Brussels sprouts with olive oil, minced garlic, salt, and pepper in a large bowl until evenly coated. Arrange cut-side down on the prepared baking sheet for maximum caramelization.

3. Roast for 20-25 minutes until the cut sides are golden brown and crispy while the centers remain tender. The edges should be beautifully caramelized and slightly charred.

4. Remove from oven and immediately drizzle with balsamic vinegar while the sprouts are still hot. Sprinkle generously with Parmesan cheese and let the residual heat melt the cheese slightly before serving.

05. Crispy Smashed Broccoli with Balsamic & Parmesan

Smashing broccoli florets creates more surface area for maximum flavor absorption and crispy edges. The combination of sweet balsamic and salty Parmesan makes this vegetable side absolutely irresistible.

Ingredients: 2 large heads broccoli (cut into large florets), ¼ cup olive oil, ½ cup grated Parmesan cheese, 3 tablespoons balsamic vinegar, 2 teaspoons garlic powder, salt and pepper to taste.

How To Make Crispy Smashed Broccoli with Balsamic & Parmesan

1. Bring a large pot of salted water to boil and add broccoli florets. Cook for 6-8 minutes until tender but still bright green, then drain thoroughly and let cool for 10 minutes.

2. Preheat oven to 450°F and line a large baking sheet with parchment paper. Using a potato masher, gently flatten each broccoli floret while keeping it mostly intact for maximum crispy surface area.

3. Arrange smashed broccoli on the baking sheet and drizzle with olive oil. Season with garlic powder, salt, and pepper, then toss gently to coat without breaking apart the florets.

4. Roast for 15-20 minutes until edges are deeply golden and crispy. Remove from oven and immediately drizzle with balsamic vinegar, then sprinkle with Parmesan cheese while hot.

5. Let rest for 2-3 minutes to allow the cheese to melt slightly and the balsamic to caramelize before serving this restaurant-worthy side dish.

06. Balsamic-Parmesan Cauliflower Steaks

Thick cauliflower slices become hearty vegetarian steaks when roasted with herbs and finished with tangy balsamic and nutty Parmesan. This dish makes vegetables feel like the main event they deserve to be.

Ingredients: 2 large heads cauliflower, ¼ cup olive oil, ½ cup grated Parmesan cheese, 3 tablespoons balsamic vinegar, 2 teaspoons dried oregano, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, salt and pepper.

How To Make Balsamic-Parmesan Cauliflower Steaks

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Remove leaves from cauliflower and trim the stem end, keeping the core intact to hold the steaks together.

2. Cut each cauliflower head into ¾-inch thick slices from top to bottom, creating 4-6 steaks per head. Some florets will fall away, and that’s perfectly fine to roast alongside the steaks.

3. Brush both sides of cauliflower steaks with olive oil and season generously with salt, pepper, and dried oregano. Strip fresh thyme and rosemary leaves and sprinkle over the steaks.

4. Roast for 25-30 minutes, flipping once halfway through, until golden brown and tender when pierced with a fork. The edges should be beautifully caramelized and slightly charred.

5. Remove from oven and immediately drizzle with balsamic vinegar, then sprinkle with Parmesan cheese. Let rest for 5 minutes to allow flavors to meld before serving these impressive vegetarian steaks.

07. Mary’s Zucchini with Parmesan

This simple yet delicious zucchini recipe features golden slices topped with a crispy Parmesan crust. Named after a beloved family recipe, it’s the perfect way to showcase fresh summer zucchini at its finest.

Ingredients: 4 medium zucchini (sliced into rounds), 1 cup grated Parmesan cheese, ¼ cup olive oil, 2 cloves garlic (minced), 1 teaspoon dried Italian herbs, salt and black pepper to taste.

How To Make Mary’s Zucchini with Parmesan

1. Preheat oven to 425°F and lightly grease a large baking dish or cast-iron skillet. Slice zucchini into ¼-inch thick rounds, keeping them uniform for even cooking.

2. Arrange zucchini slices in overlapping layers in the prepared dish, like fallen dominoes. Drizzle with olive oil and sprinkle with minced garlic, Italian herbs, salt, and pepper.

3. Cover the entire surface generously with grated Parmesan cheese, making sure every slice gets a good coating. The cheese will create a beautiful golden crust as it bakes.

4. Bake for 20-25 minutes until the zucchini is tender and the Parmesan forms a golden, bubbly crust on top. Let cool for 5 minutes before serving straight from the pan, cheese-side up like a delicious vegetable pizza.

08. Perfect Parmesan-Crusted Brussels Sprouts

These Brussels sprouts get transformed with a savory, crispy Parmesan crust that pairs beautifully with any main dish. Freshly grated cheese creates the most flavorful and golden results you’ll ever achieve.

Ingredients: 2 pounds Brussels sprouts (trimmed and halved), ¼ cup olive oil, 1 cup freshly grated Parmesan cheese, 2 tablespoons fresh herbs (chopped), 2 cloves garlic (minced), salt and pepper to taste.

How To Make Perfect Parmesan-Crusted Brussels Sprouts

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Trim Brussels sprouts by removing yellowed leaves and cutting off the stem end before halving each sprout lengthwise.

2. Toss halved Brussels sprouts with olive oil, minced garlic, salt, and pepper in a large bowl. Arrange cut-side down on the baking sheet to maximize caramelization and crispy edges.

3. Roast for 15 minutes until the cut sides begin to turn golden brown. Remove from oven and flip each Brussels sprout so the cut side faces up.

4. Sprinkle freshly grated Parmesan cheese generously over each Brussels sprout half, then add chopped fresh herbs for extra flavor and color contrast.

5. Return to oven for 8-10 minutes until the cheese melts and forms a golden, crispy crust. The Brussels sprouts should be tender inside with beautifully caramelized edges and a perfect cheesy topping.

09. Parmesan-Crusted Cauliflower with White Beans & Tomatoes

This hearty vegetarian main combines crispy Parmesan-crusted cauliflower steaks with protein-rich white beans and fresh tomatoes. Generous cooking spray helps the panko coating achieve perfect golden crispiness without deep frying.

Ingredients: 2 large heads cauliflower, 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, 1 can white beans (drained), 2 cups cherry tomatoes (halved), ¼ cup olive oil, cooking spray, salt and pepper.

How To Make Parmesan-Crusted Cauliflower with White Beans & Tomatoes

1. Preheat oven to 425°F and line two large baking sheets with parchment paper. Cut cauliflower into thick steaks, keeping the core intact to hold everything together.

2. Combine panko breadcrumbs and Parmesan cheese in a shallow dish. Press each cauliflower steak firmly into the mixture, coating both sides generously with the breadcrumb mixture.

3. Place coated cauliflower steaks on one prepared baking sheet and spray generously with cooking spray. This step is crucial for achieving that golden, crispy crust without oil.

4. On the second baking sheet, toss white beans and halved cherry tomatoes with olive oil, salt, and pepper. Spread in a single layer for even roasting.

5. Roast both pans for 25-30 minutes, flipping cauliflower once halfway through. The cauliflower should be golden and crispy while the tomatoes are softened and slightly caramelized.

6. Serve cauliflower steaks over the bean and tomato mixture for a complete, satisfying vegetarian meal that’s ready in under an hour.

10. Roasted Garlic-Parmesan Cabbage

Simple cabbage wedges get completely transformed in the oven with garlic, Parmesan, and olive oil. This irresistible side dish proves that humble vegetables can become the most exciting part of any meal.

Ingredients: 2 medium heads cabbage, 6 cloves garlic (minced), ½ cup grated Parmesan cheese, ¼ cup olive oil, 2 teaspoons dried thyme, salt and black pepper to taste.

How To Make Roasted Garlic-Parmesan Cabbage

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Remove any damaged outer leaves from cabbage and cut each head into 8 wedges, keeping the core intact.

2. Arrange cabbage wedges on the prepared baking sheet in a single layer. Brush all sides generously with olive oil, making sure to get between the leaves for maximum flavor penetration.

3. Sprinkle minced garlic evenly over the cabbage wedges, followed by dried thyme, salt, and pepper. Press gently to help seasonings adhere to the oiled surfaces.

4. Roast for 25-30 minutes until the edges are golden brown and slightly charred while the centers remain tender. The outer leaves should be crispy and caramelized.

5. Remove from oven and immediately sprinkle with Parmesan cheese while the cabbage is still hot. The residual heat will melt the cheese slightly, creating the perfect finishing touch for this transformed vegetable.

11. Balsamic & Parmesan Roasted Cauliflower

Cauliflower florets reach their full potential when roasted with extra-virgin olive oil, tangy balsamic vinegar, and nutty Parmesan cheese. This easy recipe makes a delicious addition to any weeknight meal.

Ingredients: 2 large heads cauliflower (cut into florets), ¼ cup extra-virgin olive oil, ½ cup grated Parmesan cheese, 3 tablespoons balsamic vinegar, 2 teaspoons garlic powder, salt and pepper to taste.

How To Make Balsamic & Parmesan Roasted Cauliflower

1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Cut cauliflower into uniform bite-sized florets for even cooking and browning.

2. Toss cauliflower florets with olive oil, garlic powder, salt, and pepper in a large bowl until evenly coated. Spread in a single layer on the prepared baking sheet.

3. Roast for 20-25 minutes until florets are golden brown and tender when pierced with a fork. The edges should be beautifully caramelized and slightly crispy.

4. Remove from oven and immediately drizzle with balsamic vinegar while the cauliflower is still hot. The heat will help the vinegar caramelize slightly and penetrate the florets.

5. Sprinkle generously with Parmesan cheese and let rest for 2-3 minutes. The residual heat will melt the cheese just enough to create the perfect finishing touch for this simple yet elegant side dish.

12. Parmesan & Herb Crusted Potatoes

A crispy, savory cheese crust transforms ordinary roasted potatoes into a mouthwatering side dish that’s guaranteed to please everyone. Fresh herbs like rosemary and sage add brightness and aromatic appeal to every bite.

Ingredients: 3 pounds small potatoes (halved), ½ cup grated Parmesan cheese, ¼ cup olive oil, 2 tablespoons fresh rosemary (chopped), 2 tablespoons fresh sage (chopped), 3 cloves garlic (minced), salt and pepper.

How To Make Parmesan & Herb Crusted Potatoes

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Wash and halve small potatoes, keeping the skin on for extra texture and nutrients.

2. Toss halved potatoes with olive oil, minced garlic, salt, and pepper in a large bowl. Arrange cut-side down on the baking sheet for maximum caramelization and crispy surfaces.

3. Roast for 25-30 minutes until the cut sides are golden brown and the potatoes are tender when pierced with a fork. Don’t flip them during this initial roasting period.

4. Remove from oven and flip each potato half so the golden side faces up. Sprinkle generously with Parmesan cheese, chopped rosemary, and fresh sage leaves.

5. Return to oven for 10-12 minutes until the cheese melts and forms a golden crust. The herbs should be fragrant and the cheese beautifully browned for the perfect finish.

13. Baked Breaded Eggplant

This breaded eggplant achieves the perfect balance of crunchy exterior and silky interior through careful baking. It’s wonderful with marinara sauce and even better with a drizzle of sweet balsamic glaze and fresh basil.

Ingredients: 2 large eggplants (sliced into rounds), 1 cup all-purpose flour, 3 eggs (beaten), 2 cups seasoned breadcrumbs, ½ cup grated Parmesan cheese, cooking spray, marinara sauce for serving.

How To Make Baked Breaded Eggplant

1. Slice eggplants into ½-inch thick rounds and lay on paper towels. Salt generously and let sit for 30 minutes to draw out moisture, then pat completely dry with clean paper towels.

2. Set up three shallow dishes for breading. Place flour in the first, beaten eggs in the second, and combine breadcrumbs with Parmesan cheese in the third dish.

3. Working with one slice at a time, coat each eggplant round in flour, then egg, then breadcrumb mixture, pressing firmly to ensure the coating adheres well to both sides.

4. Arrange breaded eggplant on parchment-lined baking sheets and spray generously with cooking spray. This helps create that golden, crispy exterior without deep frying.

5. Bake at 425°F for 15-20 minutes, flipping once halfway through, until golden brown and crispy on both sides. Serve immediately with warm marinara sauce for dipping and enjoy the perfect contrast of textures.

14. Parmesan-&-Herb-Crusted Zucchini

Fresh zucchini gets elevated with a crispy crust of golden-brown baked Parmesan and herbs in every bite. This easy side dish pairs perfectly with grilled meats or can be transformed into an elegant appetizer.

Ingredients: 4 medium zucchini (sliced lengthwise), ½ cup grated Parmesan cheese, ¼ cup fresh herbs (chopped), 3 tablespoons olive oil, 2 cloves garlic (minced), ¼ cup panko breadcrumbs, salt and pepper.

How To Make Parmesan-&-Herb-Crusted Zucchini

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Slice zucchini lengthwise into ¼-inch thick planks, keeping them uniform for even cooking.

2. Arrange zucchini slices on the prepared baking sheet and brush tops with olive oil. Season with salt, pepper, and minced garlic, pressing gently to help seasonings adhere.

3. Combine Parmesan cheese, chopped fresh herbs, and panko breadcrumbs in a small bowl. Mix thoroughly to distribute the herbs evenly throughout the cheese mixture.

4. Sprinkle the cheese and herb mixture generously over each zucchini slice, pressing lightly to help the coating stick to the oiled surface.

5. Bake for 15-18 minutes until zucchini is tender and the cheese forms a golden-brown crust. Let cool for 2-3 minutes before serving to allow the cheese to set perfectly.

15. Grilled Zucchini with Parmesan

Grilled zucchini becomes one of summer’s greatest pleasures when topped with crunchy, bright breadcrumbs and Parmesan cheese. The sweet, soft zucchini contrasts beautifully with the crispy topping in every delightful bite.

Ingredients: 4 large zucchini (sliced lengthwise), ½ cup panko breadcrumbs, ½ cup grated Parmesan cheese, ¼ cup olive oil, 2 tablespoons fresh lemon juice, 2 cloves garlic (minced), salt and pepper.

How To Make Grilled Zucchini with Parmesan

1. Preheat grill to medium-high heat and clean grates thoroughly. Slice zucchini lengthwise into ½-inch thick planks and brush both sides with olive oil, then season with salt and pepper.

2. Grill zucchini for 4-5 minutes per side until tender and marked with beautiful grill lines. The zucchini should be soft but not mushy when pierced with a fork.

3. While zucchini grills, combine panko breadcrumbs, Parmesan cheese, minced garlic, and lemon juice in a small bowl. Toss with a tablespoon of olive oil to help the mixture stick together.

4. Transfer grilled zucchini to a serving platter and immediately sprinkle the breadcrumb mixture over the hot zucchini. The heat will lightly toast the breadcrumbs and melt the cheese slightly.

5. Serve immediately while the contrast between the warm, sweet zucchini and crunchy topping is at its peak. This recipe easily doubles or triples for larger gatherings or bumper zucchini crops.

16. Baked Parmesan Zucchini Curly Fries

This healthy recipe brilliantly combines two bar food favorites into one tempting package that’s baked instead of fried. These spiral-cut zucchini fries deliver all the fun and flavor without the guilt.

Ingredients: 4 large zucchini, 1 cup all-purpose flour, 3 eggs (beaten), 1½ cups panko breadcrumbs, ½ cup grated Parmesan cheese, 2 teaspoons garlic powder, cooking spray, ranch dressing and marinara for dipping.

How To Make Baked Parmesan Zucchini Curly Fries

1. Using a spiralizer or julienne peeler, create long, curly strips from the zucchini. If you don’t have these tools, cut zucchini into thin matchsticks with a sharp knife.

2. Set up three shallow dishes for breading. Place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with Parmesan cheese and garlic powder in the third.

3. Working in small batches, coat zucchini strips first in flour, then egg, then breadcrumb mixture. Press gently to help the coating stick to these delicate vegetable strips.

4. Arrange coated zucchini fries on parchment-lined baking sheets, keeping them separated to ensure even browning. Spray generously with cooking spray for that golden, crispy finish.

5. Bake at 425°F for 12-15 minutes until golden brown and crispy, rotating pans halfway through. Serve immediately with a mixture of ranch dressing and marinara sauce for the ultimate crowd-pleasing appetizer.

17. Baked Parmesan Tomatoes

A simple sprinkle of Parmesan and drizzle of olive oil transforms fresh tomatoes into the perfect side dish. These can also be sandwiched between slices of crusty whole-wheat bread for an amazing meal.

Ingredients: 6 large ripe tomatoes (sliced thick), ½ cup grated Parmesan cheese, ¼ cup olive oil, 2 tablespoons fresh basil (chopped), 2 cloves garlic (minced), salt and black pepper to taste.

How To Make Baked Parmesan Tomatoes

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Slice tomatoes into ½-inch thick rounds, discarding the end pieces for the most even cooking.

2. Arrange tomato slices on the prepared baking sheet and brush tops with olive oil. Season each slice with salt, pepper, and minced garlic, pressing gently to help seasonings stick.

3. Sprinkle grated Parmesan cheese generously over each tomato slice, followed by chopped fresh basil for color and fresh flavor contrast against the rich cheese.

4. Bake for 15-18 minutes until tomatoes are softened and the cheese is golden brown and slightly bubbly. The edges should be caramelized while centers remain juicy and tender.

18. Oven-Fried Panko-&-Parmesan-Crusted Zucchini

These oven-fried zucchini rounds deliver restaurant-quality results with crispy exteriors and tender interiors. The hint of Parmesan in the crust makes them irresistible when dipped in your favorite sauce.

Ingredients: 3 medium zucchini (sliced into rounds), 1 cup all-purpose flour, 3 large eggs (beaten), 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 teaspoons Italian seasoning, cooking spray.

How To Make Oven-Fried Panko-&-Parmesan-Crusted Zucchini

1. Preheat oven to 425°F and line two large baking sheets with parchment paper. Slice zucchini into ¼-inch thick rounds and pat dry with paper towels to remove excess moisture.

2. Set up three shallow dishes for breading. Place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with Parmesan cheese and Italian seasoning in the third.

3. Working with one slice at a time, coat each zucchini round in flour, then egg, then the breadcrumb mixture, pressing firmly to ensure the coating adheres completely to both sides.

4. Arrange breaded zucchini on the prepared baking sheets without overcrowding. Spray generously with cooking spray, which is the secret to achieving that golden, crispy texture without deep frying.

5. Bake for 12-15 minutes, flipping once halfway through, until golden brown and crispy on both sides. Serve immediately with marinara, pesto, or ranch dressing for an irresistible snack that everyone will love.

Final Thoughts

These Parmesan-crusted vegetable recipes prove that eating healthy doesn’t mean sacrificing flavor or satisfaction. Each dish transforms ordinary produce into golden, crispy masterpieces that’ll have everyone asking for seconds.

Whether you’re looking for elegant side dishes or crowd-pleasing appetizers, these cheese-topped vegetables deliver restaurant-quality results right from your own kitchen.