Baked Parmesan Zucchini Sticks
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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.
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
- 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
- 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.
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!
Tips
- 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.
- 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.
- Spritz the sticks with a bit of cooking spray before baking them if you’d like some extra golden brown color.
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.
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Baked Parmesan Zucchini Sticks
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
Notes
- 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.
- 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.
- 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.
- Spritz the sticks with a bit of cooking spray before baking them if you’d like some extra golden brown color.
- 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.
- Nutritional information does not include ranch dressing.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’ve made lots of versions of zucchini sticks, and this one was the best for being easier, less messy, and more crunchy.
It’s always rewarding to know that the effort put into creating and sharing recipes pays off in the enjoyment of others. Thank you so much for your positive feedback!
I will never fry zucchini coins again.. this is a game changer. Spears are wonderful!
My favorite way to make zucchini- better than fried and so much healthier!
This is my favorite way to make zucchini- better than fried and so much healthier!
Great for a side dish or snack !
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!
De-lish!!! Can I adapt this to other veggies?
You most certainly can!
How soon in advance can you make these before cooking?
I suppose you could prep these the day before and refrigerate them until ready to cook.
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 !
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!
It’s a keeper. We loved them !
Love these, served with marinara sauce. Made them twice this week
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
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!
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.
I’m so happy you liked them!
Made these and turned out amazing!!! One of my families favorites now!