Baked Zucchini Sticks
These baked zucchini sticks are extra crispy on the outside and tender inside for the perfect appetizer or snack.
Servings: 6 servings
Calories: 129
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 and set aside.
- 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
Calories: 129 | Carbohydrates: 17g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 353mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 1mg