RSS     Pinterest     Google+     Facebook     Twitter

Baked Parmesan Zucchini Sticks

by Aggies Kitchen on September 25, 2010

IMG_1867

I got kinda hooked on these this summer.  I’ve always loved the zucchini sticks my parents served at their pizzeria and used to eat them often when I worked there.  But let’s be real, though they are a “vegetable”… the deep fried part kinda trumps the veggie part don’t ya think?

I started making these at home this summer…not sure why it’s taken me so long to put this zucchini recipe together.  I love zucchini, but get kind of bored of the usual ways I cook it and am always on the lookout for new recipes for zucchini. These are so easy to make, just slice them into sticks, bread and bake. I now love making zucchini like this and eating it on the side of whatever else I’m having…for example, the crispy sticks were awesome over a bowl of simple spaghetti with tomato sauce.  Or just put out a plate of them pre-dinner and have them as a snack.  However you serve them … enjoy.

IMG_1873

Baked Parmesan Zucchini Sticks

Ingredients

  • 3 large zucchini, sliced longways, halved and cut into sticks
  • 2 eggs
  • 1/2 cup plain bread crumbs
  • 1/4 cup Parmesan cheese, grated
  • 1 tsp dried oregano
  • 1/2 tsp dried garlic powder
  • Olive oil spray

Instructions

  1. Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
  2. Slice zucchini into long planks. Cut planks in half then slice long into sticks.
  3. In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
  4. Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
  5. Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.
http://aggieskitchen.com/2010/09/25/baked-parmesan-zucchini-sticks/

IMG_1872

Related Posts with Thumbnails
Print Friendly

{ 61 comments… read them below or add one }

Erica September 25, 2010 at 2:04 pm

Beautiful. I love baked oven “fries”- especially when they’re a fry version of a veggie other than the traditional potato. Yours look perfect. Want to come make them for me ;)

Reply

Pamela September 25, 2010 at 2:48 pm

These look terrific, Aggie!

Reply

Kate @ Our Best Bites September 25, 2010 at 6:35 pm

Those look fricking amazing. :)

Reply

Jenn (Jenn's Menu and Lifestyle Blog) September 26, 2010 at 2:03 am

Those look so tasty! I’ve been wanting to try zucchini sticks for awhile, they always sound so good. :)

Jenn

Reply

bellini valli September 26, 2010 at 8:12 am

I like to believe these are a healthy alternative to potato chips as a snack Aggie.

Reply

pegasuslegend September 26, 2010 at 9:36 am

these look perfect!

Reply

Lisa September 26, 2010 at 4:02 pm

Mmmmmnn! A plate of these could be my dinner!

Reply

Ad K. September 26, 2010 at 11:26 pm

What a great “nibble” to fix when guest call to say their on their way over! Looks yummy. TFS

Reply

Eliana September 27, 2010 at 9:56 am

They look perfectly delicious and I love that they are baked and not fried :)

Reply

Jamie September 27, 2010 at 11:54 am

These look super duper good Aggie. I’ve been wantig to make them since you posted them on the CBS blog. I need to do so very soon.

Reply

Carla Fiscina September 27, 2010 at 2:47 pm

Oh, they look awesome! Baking is the healthiest idea imaginable and I’ll definitely try it!

Reply

Amanda September 27, 2010 at 6:06 pm

OMG those look fabulous!

Reply

Jenn's Food Journey September 27, 2010 at 9:31 pm

Ok, when I make my baked zucchini sticks, they never look that good!!! They look amazing!!!

Reply

Maria September 27, 2010 at 10:45 pm

We love making these! the best “fries” ever!

Reply

Cajun Chef Ryan September 28, 2010 at 8:45 am

Aggie,
These look great, and with a very hot oven you can “oven fry” just about anything that would normally be deep fried in oil.

Bon appetit!
CCR
=:~)

Reply

Jason's BBQ Adventures September 28, 2010 at 9:55 am

Great looking recipe! Gives me a great idea on how to do a similar thing on the grill!

Reply

Jenn AKA The Leftover Queen September 28, 2010 at 11:27 am

They look great Aggie!

Reply

marla {family fresh cooking} September 28, 2010 at 9:58 pm

There is no reason why I would ever need fried fries with these baked Zucchini sticks around. I must try these. My kids would love them too. I now understand why you have such great taste-you grew up in the biz :)

Reply

beth September 28, 2010 at 10:20 pm

These look very tasty. A good way to satisfy that crunch crave we all get. One great thing is you can make all sorts of dif. sauces to create a unique take. Thanks for your ideas they are always inspiring. Beth

Reply

Jen Bowman October 2, 2010 at 1:14 pm

These were fantastic! Thanks for so much inspiraton. I love that you come up with healthy, yet tasty recipes. On Friday nights, My family and I have a fun indoor picnic (the kids love it!) and these zucchini were perfect “fun night” food. don’t know if I have ever had a bad recipe from you!!! Aggie, you rock!!! ;)

Reply

Laurianne October 8, 2010 at 2:10 pm

Aggie:

FABULOUS! Had them last night and even my non’zucchini loving mom liked them :) And your Marsala had my mom eating mushrooms for the first time ever that I’ve seen :) More recipes !!!!!! The Butternutsquash bake is in queue for next week!

Reply

Katie October 21, 2010 at 5:40 pm

omg, I am making this ASAP! How yummy they look!!

Reply

Caneel December 28, 2010 at 5:59 pm

Yum. I can’t wait to try these, especially this summer when it’s growing out of control in my garden! :)

Reply

Jennifer (Savor) January 30, 2011 at 12:38 pm

Go Aggie!

Reply

Cookin' Canuck January 30, 2011 at 8:06 pm

I adore baked zucchini sticks! It’s one of the best ways to use up my summer bounty of zucchini. You’ve inspired me to make some for game day.

Reply

Megan February 1, 2011 at 9:22 am

Zucchini sticks were just put on the menu! :) They look fabulous and such a great way to get kids to eat their veggies.

Reply

Dan February 4, 2011 at 1:13 pm

These look absolutely stunning! Crispy, crunchy, and soft on the inside. I am DEFINITELY making these very soon. Thanks for the idea!

Reply

Erica February 6, 2011 at 8:31 pm

Made these tonight as a Superbowl snack. Everyone loved them! Great recipe :)

Reply

Damsel February 9, 2011 at 9:27 am

I’m drooling over these, and it’s 9:30 in the morning. I will definitely be making these this weekend. Thanks!!!

Reply

Alison @ Ingredients, Inc. February 10, 2011 at 1:29 pm

These look wonderful! Hope you are well. Feel out of touch with you

Reply

Kristy Tolley February 19, 2011 at 12:18 pm

Sooooo…..seeing this recipe has totally made me decide to plant zucchini in my garden this year. I can NOT wait! Thank you for sharing it!

Reply

CAE Outsourcing April 1, 2011 at 6:40 am

I love this post! You have a great blog here! I am doing FEA service, if you need my service, send me an email contact@optis.vn

Reply

Robyn | Add a Pinch April 21, 2011 at 11:38 pm

Aggie – these look yummy! We’ve planted lots of zucchini plants and I can’t wait to make this!

Reply

fajas colombianas April 22, 2011 at 11:41 am

Thanks for this recipe. My kids absolutely loved it! and what they did was make another dip using cheese and the other was with gravy, now im all out of zucchini and need to restock again.

Reply

Katie May 4, 2011 at 7:34 pm

I made these and they were a hit but they didn’t come out crispy, they were browned and breaded, but kind of “floppy”. Do you think this could be a thin-ness issue with the cutting?

Reply

Lucy @ Lucy eats May 5, 2011 at 11:47 pm

I am the #1 fan of zucchini and fries and to combine them together? You, my friend, have changed my life!

Reply

dentist london May 10, 2011 at 5:09 am

thanks for this wonderful share..

Reply

שף בבית May 29, 2011 at 5:42 am

a very good original idea.
thank you for the great recipe

Reply

Danielle June 6, 2011 at 9:07 pm

These were definitely easy to make. Although, I found flipping with a spatula to be nearly impossible. So I sacrificed my poor fingers and grabbed the ends to turn them over. It was much easier. And I dipped them in a bit of alfredo sauce instead. Super tasty.

Reply

Apron Appeal June 25, 2011 at 5:22 pm

Uhmmm no, deep fat fry does not trump veggies…it’s just a transistion to a healthier way of eating. ;) If I can make these look pretty in a picture, would you mind if I posted in on my blog?

Reply

Jan J. June 29, 2011 at 10:59 pm

YUM! Making these tomorrow with the zucchini I got on sale! Thanks for the recipe.

Reply

Dhc August 20, 2011 at 9:51 am

This recipe is delicious and looks as good as the picture. Made it last night-a keeper!!!

Reply

JayLynn August 22, 2011 at 1:53 pm

I LOVE zucchini fries! I’ve never tried them with ketchup, though. great idea :)

Reply

elena September 13, 2011 at 3:56 am

Hi, I’ve found your blog on twitter and I really like it! I’m always looking for healthy recipies for my family and I love this one. Have a look at my blog and if you like it you can follow me with google or on twitter @nuvoledielena.
Bye

Reply

Laura @ GotChocolate September 17, 2011 at 12:37 pm

STOP IT!!! You’re making me hungry and I JUST ate!!! HAHAHAHAHA!!!

Reply

dentist in Krakow December 12, 2011 at 12:05 pm

I agree with Laura ! Delicious!

Reply

Chris @ TheKeenanCookbook December 21, 2011 at 7:57 pm

We made these this past weekend – delicious! We substituted Panko for breadcrumbs but still great. This ones a keeper so we’re featuring in this weeks Taste Test Thursday. Great recipe :)

Reply

April April 30, 2012 at 10:07 am

Do these freeze well?

Reply

Aggies Kitchen May 1, 2012 at 1:24 pm

Hi April – I have never tried freezing them but I have reheated them from the fridge in a toaster oven the next day. I don’t know how the freezer might change the texture of the zucchini (since it’s one of those veggies that holds a lot of water). Next time I make them I’ll try to remember to set some aside for the freezer to experiment!

Reply

R Meyer June 19, 2012 at 9:25 pm

Just made these tonight – came out perfect!!!
Used whole wheat panko bread crumbs and mrs dash italian seasoning since was out of oregano.
The portions were just right – THANKS!!

Reply

Aggies Kitchen June 19, 2012 at 10:52 pm

wonderful! thanks so much for the feedback, glad you enjoyed it! :)

Reply

Patty September 9, 2012 at 5:04 pm

Just made these. You need to definitely double the coating. That coating listed is only enough for 1 medium one.

Reply

DEBBIE November 27, 2012 at 5:23 pm

GREAT IDEA FOR A LOW CALORIE RECIPE!

Reply

JAN MARIE March 7, 2013 at 11:00 pm

These were great. I mixed 1/2 and 1/2 breadcrumbs and Panko bread crumbs and they turn out light, crunchy, and very yummy.

Reply

Aggies Kitchen March 11, 2013 at 12:21 pm

Great, thank you! I am anxiously awaiting for zucchini season to start making them again! Thanks for stopping by and letting me know, I really appreciate it! :)

Reply

healthy quiche recipe May 25, 2013 at 11:30 pm

Hey there! Would you mind if I share your blog with my myspace group?
There’s a lot of people that I think would really enjoy your content. Please let me know. Many thanks

Reply

Selma June 16, 2013 at 12:12 pm

this is a great recipe..I can not wait to try it.

Reply

Selma June 16, 2013 at 12:14 pm

thank you for sharing it.

Reply

Judy September 12, 2013 at 10:41 am

I’m asking about the crispy chicken mayonnaise recipe. I’m trying to bookmark it but every recipe I see of it is unbookmarkable. Help.

Reply

Judy September 12, 2013 at 10:43 am

Oh sorry. I meant to say I love chicken and I double love mayonnaise. I can eat it with a spoon. :-)

Reply

Jen W September 26, 2013 at 1:14 pm

Thank you for the recipe! This is my second time making them, and I can’t wait til they come out of the oven.

Reply

Leave a Comment

{ 19 trackbacks }

Previous post:

Next post:

Aggie's Kitchen, 2008-present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Aggie and Aggie's Kitchen with appropriate and specific direction to the original content.

Site initially designed by Zesty Blog Consulting and later modified by Alison at Polish Your Blog