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Zucchini Appetizers Side Dishes Vegetarian
4.5 from 82 votes

Baked Parmesan Zucchini Sticks

Jump to RecipePrintRate
By: Joanna Cismaru •10/10/22 46 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for baked parmesan zucchini sticks.

These Baked Parmesan Zucchini Sticks will have your kids begging for even more of their vegetables. Made in just 30 minutes, you can serve these with your favorite dip at parties, as a quick afternoon snack, or even as a side dish with dinner.

baked parmesan zucchini sticks on a serving platter with a bowl of ranch dressing.

I honestly can’t think of a better way to get your kids to eat their veggies than with these Baked Parmesan Zucchini Sticks. I even got my veggie-skeptic husband to eat them and he devoured every last bite! Trust me, that’s big. Made with just a handful of simple ingredients, these crispy little bites can be on the table ready to serve in just 30 minutes!

Why Make These Zucchini Sticks

  • Simple Ingredient List
  • Healthier Alternative
  • 30 Minutes Start To Finish
  • Picky-Eater Friendly
  • Easy To Make
  • Simple, Straightforward Recipe

I love a good deep fried crunch. It feels especially satisfying when you can get that same crunch without any oil! Not only will you love your vegetables, they’ll be the star of the whole show.

Ingredient Notes

overhead shot of all ingredients needed to make baked zucchini sticks.
  • Zucchini – I used 3 medium sized zucchinis, about 1 ½ pounds in total.
  • Breadcrumbs – Panko works best for the crispiest result!
  • Parmesan cheese – Freshly grated or from a container.
  • Egg – You’ll need a large egg do dip the zucchini sticks in so that the breadcrumb mixture sticks to them.

How To Make Baked Parmesan Zucchini Sticks

detailed process shots showing how to make breaded parmesan zucchini sticks.
  1. Prep: Preheat oven to 425°F. Prepare a baking sheet with parchment paper. Cut each zucchini in half width-wise, then cut each half in half lengthwise, then each quarter in half again, so you end up with 8 sticks from one zucchini.
  2. Mix dredge: Beat the egg in a shallow plate. Season the egg with salt and pepper. In another shallow plate mix the Panko breadcrumbs together with the Parmesan cheese. Season with salt and pepper.
  3. Dredge: Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs. Place the sticks on the prepared baking sheet.
  4. Bake: Transfer the baking sheet to the oven and bake for about 20 minutes or until golden brown and crispy. Serve with ranch dressing or marinara sauce.
breaded zucchini sticks on baking sheets before and after baking.

FAQs & Expert Tips

FAQs

Frequently Asked Questions

Can I Make These Zucchini Sticks In The Air Fryer?

Absolutely! Simply prepare the as instructed and place them in a single layer in the air fryer. Cook for 10 minutes at 400°F or until crispy.

Why Zucchini?

Zucchini is such a great way to to turn your favorite guilty pleasure snacks into a healthy delight! They’re low in calories, big in nutrition, and have such a mild flavor.

How To Serve

Paired with some creamy ranch to dip, these are the perfect healthy snack or appetizer!

baked parmesan zucchini sticks on a serving platter with a bowl of ranch dressing.

Tips

  1. If your zucchini seems to have some excess moisture after slicing, you can sprinkle a bit of salt over them and let them sit for 10 minutes. Pat dry with paper towel and continue with the recipe.
  2. Use one hand to dredge the zucchini in egg, and the other hand for breadcrumbs. This will help you avoid having so many layers of breading accumulating on your fingers.
  3. Spritz the sticks with a bit of cooking spray before baking them if you’d like some extra golden brown color.
baked zucchini sticks stacked on a serving platter.

Storing Leftovers

These zucchini sticks will last 2 days stored in an airtight container in the fridge. Make sure to let them fully cool down to room temperature before storing.

Reheating

Reheat zucchini sticks in the oven at 350°F for 10-12 minutes or until crisp and warmed through. It will warm up easier if you allow the zucchini sticks to sit and warm up at room temperature for 15-20 minutes while the oven preheats.

Freezing

Once they’ve cooled to room temperature, place the zucchini sticks on a parchment paper lined baking sheet and cover with plastic wrap. Freeze for 1-2 hours until solid. Transfer the zucchini to a large freezer bag or airtight container. They will last up to 1 year frozen.

Keep in mind, since zucchini is very high in water content, it will be much softer and more limp after being frozen and thawed. You can reheat them directly from the freezer to the oven at 325°F for 20-25 minutes.

a hand dipping a zucchini stick in a little bowl with ranch dressing.

More Related Recipes:

  • Zucchini Patties
  • Crispy Fried Zucchini
  • Air Fryer Mozzarella Sticks
  • Baked Parmesan Zucchini Crisps
  • Chocolate Zucchini Bread
  • Zucchini Lasagna

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

baked parmesan zucchini sticks on a serving platter with a bowl of ranch dressing.
Print
4.47 from 82 votes

Baked Parmesan Zucchini Sticks

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Rate Recipe
These Baked Parmesan Zucchini Sticks will have your kids begging for even more of their vegetables. Made in just 30 minutes, you can serve these with your favorite dip at parties, as a quick afternoon snack, or even as a side dish with dinner.
8

Ingredients

  • 3 medium zucchini (cut in sticks)
  • 1 cup breadcrumbs (I used Panko)
  • ½ cup Parmesan cheese (grated)
  • 1 egg
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • Ranch dressing (optional, for serving)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep: Preheat oven to 425°F. Prepare a baking sheet with parchment paper. Cut each zucchini in half width-wise, then cut each half in half lengthwise, then each quarter in half again, so you end up with 8 sticks from one zucchini.
  • Mix dredge: Beat the egg in a shallow plate. Season the egg with salt and pepper. In another shallow plate mix the Panko breadcrumbs together with the Parmesan cheese. Season with salt and pepper.
  • Dredge: Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs. Place the sticks on the prepared baking sheet.
  • Bake: Transfer the baking sheet to the oven and bake for about 20 minutes or until golden brown and crispy. Serve with ranch dressing or marinara sauce.

Equipment

  • Aluminum Baking Sheet (2 pack)

Notes

  1. Air Fryer: Simply prepare the as instructed and place them in a single layer in the air fryer. Cook for 10 minutes at 400°F or until crispy.
  2. If your zucchini seems to have some excess moisture after slicing, you can sprinkle a bit of salt over them and let them sit for 10 minutes. Pat dry with paper towel and continue with the recipe.
  3. Use one hand to dredge the zucchini in egg, and the other hand for breadcrumbs. This will help you avoid having so many layers of breading accumulating on your fingers.
  4. Spritz the sticks with a bit of cooking spray before baking them if you’d like some extra golden brown color.
  5. These will last 2 days stored in an airtight container in the fridge. Make sure to let them fully cool down to room temperature before storing.
  6. Nutritional information does not include ranch dressing.

Nutrition Information

Serving: 3sticksCalories: 98kcal (5%)Carbohydrates: 12g (4%)Protein: 6g (12%)Fat: 3g (5%)Saturated Fat: 1g (6%)Cholesterol: 25mg (8%)Sodium: 285mg (12%)Potassium: 232mg (7%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 226IU (5%)Vitamin C: 13mg (16%)Calcium: 114mg (11%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

baked parmesan zucchini sticks on a serving platter with a bowl of ranch dressing.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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46 Comments
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Fred Huskinson
Fred Huskinson
Posted: 6 months ago

5 stars
Great for a side dish or snack !

0
Reply
Gracie
Gracie
Posted: 2 years ago

This recipe along with the ranch dressing was easy and delicious. My only modification was to bake the sticks on a cooling rack on the baking sheet. As well, two medium zucchinis were all that would fit on the regular sized sheet. The ranch dressing went perfectly with the sticks and chicken wings. Thanks so much. I now look at zucchinis in a much more tasty light!

0
Reply
Lynn Pearson
Lynn Pearson
Posted: 2 years ago

De-lish!!! Can I adapt this to other veggies?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Lynn Pearson
Posted: 2 years ago

You most certainly can!

0
Reply
Linda
Linda
Posted: 2 years ago

How soon in advance can you make these before cooking?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda
Posted: 2 years ago

I suppose you could prep these the day before and refrigerate them until ready to cook.

0
Reply
Vicki
Vicki
Posted: 2 years ago

5 stars
I loved these !
I made a yogurt based dill, lemon & garlic aioli sauce to dip them in..oh yum
They were very good with no dipping also !

0
Reply
Daphne
Daphne
Posted: 2 years ago

5 stars
We loved this recipe! I added garlic salt, Italian seasoning, and onion powder to the crumbs and cheese mixture. Served with hidden valley ranch dressing, so good!

0
Reply
E&M
E&M
Posted: 2 years ago

5 stars
It’s a keeper. We loved them !

0
Reply
Deb
Deb
Posted: 2 years ago

5 stars
Love these, served with marinara sauce. Made them twice this week

0
Reply
barry steiger
barry steiger
Posted: 3 years ago

I could not get the coating to stick to the zucchini. Is there a trick to do this? I tried drying them before putting them in the egg wash-didn’t help

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  barry steiger
Posted: 3 years ago

If you’re having trouble with the coating you can add a flour layer. First roll them through some flour seasoned with S&P, then egg, then the breadcrumbs. That should do the trick!

0
Reply
Barbara
Barbara
Posted: 3 years ago

5 stars
I followed the recipe almost exactly…I added a Tablespoon of Italian seasoning to the panko mixture. The zucchini sticks were delicious. I am making them again tonight. I dipped them in marinara sauce.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Barbara
Posted: 3 years ago

I’m so happy you liked them!

0
Reply
Becky
Becky
Posted: 4 years ago

5 stars
Made these and turned out amazing!!! One of my families favorites now!

0
Reply
slrb
slrb
Posted: 4 years ago

5 stars
Made these with gluten-free panko crumbs & served with marinara sauce. Delicious!! (I ended up sprinkling the extra crumb mix over all the sticks as they were laid out on baking pan for extra crunch topping.

0
Reply
Julie Scott
Julie Scott
Reply to  slrb
Posted: 4 years ago

5 stars
Just made with almond flour. Had no idea there is gluten free panko

0
Reply
Soni
Soni
Posted: 4 years ago

I made this!! They were soo good. Thank you!

0
Reply
Veronica
Veronica
Posted: 4 years ago

5 stars
Perfection!!
I made this tasty recipe with dinner tonight. We enjoyed it very much. Great by themselves, also A great spin with ranch as dipping sauce.

0
Reply
Penny
Penny
Posted: 4 years ago

5 stars
Tried this recipe today, both my husband and I loved it, good side dish or snack.
Easy to make, ingredients are things I usually have in my pantry. Thanks

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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