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Baked Parmesan Zucchini Sticks

by Aggies Kitchen on September 25, 2010


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.


Baked Parmesan Zucchini Sticks


  • 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


  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.


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{ 61 comments… read them below or add one }

DEBBIE November 27, 2012 at 5:23 pm



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.


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! :)


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


Selma June 16, 2013 at 12:12 pm

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


Selma June 16, 2013 at 12:14 pm

thank you for sharing it.


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.


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. :-)


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.


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