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Baked Zucchini Sticks
These zucchini sticks are coated in Panko bread crumbs, parmesan cheese, and Italian seasoning.
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Calories:
129
Author:
Candace
Equipment
Baking tray
Parchment paper
Ingredients
1-2
large zucchini
cut into ½-¾” sticks (about 1 pound)
½
cup
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
parmesan cheese
shredded
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
Serve with a dip such as
Everything Bagel Dip
or
Dill Veggie Dip
.
Nutrition
Calories:
129
|
Carbohydrates:
17
g
|
Protein:
7
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
353
mg
|
Potassium:
143
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
176
IU
|
Vitamin C:
6
mg
|
Calcium:
132
mg
|
Iron:
1
mg