Baked zucchini sticks make a crispy and savory appetizer or side dish with a satisfying crunch.
Rolled in a cheesy seasoned breadcrumb mixture, zucchini sticks are oven-baked until tender inside and crispy golden brown on the outside. What’s not to love?
Say goodbye to deep-fried veggies (we’re looking at you, French fries) and enjoy some super crispy baked zucchini sticks.
These Are The Best Baked Zucchini Sticks Because…
- The combination of panko, parmesan, and seasoning is cheesy and savory.
- Mildly fragrant Italian seasoning and garlic complements the soft tender zucchini.
- Baked zucchini means no oily deep fried mess.
- Zucchini becomes soft inside while the outer layer is crispy and delicious.
Ingredients and Variations
Zucchini: Put those end-of-summer zukes to good use. No need to peel them, just cut in equal sizes so they cook at the same rate.
Breading: Panko provides an even and crisp coating on everything from chicken nuggets to mac and cheese. This recipe uses parmesan cheese as a binding ingredient that also provides a cheesy and tangy flavor. Go low carb and use crushed pork rinds instead of Panko if desired.
Variations: Season those sticks to match the menu! For taco night, use a DIY taco blend, or make some zesty Cajun zucchini sticks on game day or movie night (add in Step 3).
How to Bake Zucchini Sticks
- Cut zucchini into sticks (recipe below).
- In three bowls, add flour in one, whisked egg in another, and breading in the last.
- Toss each stick in flour, egg, and then breading mixture. Press the coating in each zucchini if necessary.
In the Oven: Bake zucchini sticks on a prepared baking sheet until crispy on both sides, turning halfway through.
In An Air Fryer: Spray pieces with cooking spray and air fry in a single layer until golden brown, shaking the basket until fully cooked.
Serving and Storing Zucchini Sticks
- Serve with a side of homemade ranch or lemon garlic aioli.
- Keep leftover zucchini sticks in a covered container in the refrigerator for up to 3 days.
- To reheat and recrisp baked zucchini, spray with pan release and broil for a few minutes or reheat in the air fryer.
More Delicious Zucchini Recipes
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Baked Zucchini Sticks
Equipment
Ingredients
- 1-2 large zucchini cut into ½-¾” sticks (about 1 pound)
- ½ cup all purpose flour
- 1 egg beaten (may need an additional egg)
- 1 Tablespoon milk optional
- olive oil or cooking spray, to spray zucchini before baking
Breading Mixture:
- 1 cup Panko bread crumbs or Italian bread crumbs
- ½ cup shredded parmesan cheese
- 1 tsp Italian dressing mix or italian seasoning (omit if using Italian bread crumbs)
- ½ tsp garlic powder
- ½ tsp pepper or to taste
- ¼ tsp kosher salt or to taste
Instructions
- Preheat oven to 425°F. Line a baking tray with parchment
- Add flour to a small bowl, and in a separate small bowl, add beaten egg, mixing in milk if using.
- In a third bowl, combine breading mixture ingredients.
- Toss zucchini in the flour and shake excess.
- Dip in egg until coated. Dredge in breading mixture, lightly pressing mixture onto zucchini, until well coated.
- Arrange on baking tray in a single layer, leaving space between each zucchini stick. Spray lightly with olive oil.
- Bake for 25-30 minutes, checking for doneness after 20 minutes. Flip and spray again after 15 minutes for most even browning.
Notes
- These sticks will keep in an airtight container in the refrigerator for up to 3 days.
- To reheat, spray with pan release and broil for a few minutes ,or reheat in the air fryer.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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