Aggie's Kitchen

Baked Zucchini Sticks with Parmesan

These Oven Baked Zucchini Sticks with Parmesan are just as good as the fried version… if not better. Less oil, less greasy mess. Great snack or appetizer, my family loves them!


breaded and baked crispy zucchini strips on a white plate with marinara dipping sauce in background

I got kinda hooked on these baked zucchini sticks 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?

With zucchini being plentiful this time of year (so many awesome zucchini harvest pics floating around Instagram!), this would be a great way to use up any extra zucchini you might have on hand. I’ve always loved cutting them into the shape of sticks, but coins might be nice to try as well.

These Oven Baked Parmesan Zucchini Sticks are just as good as the fried version... if not better. Less oil, less greasy mess. Great snack or appetizer, my family loves them!

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. These baked zucchini sticks would be a great way to get your kids eating a few more veggies at dinner time!

How do you cut zucchini into strips?

  1. Place your zucchini on a cutting board. Cut a very thin slice off one side of the skin to create a flat surface of the zucchini to make the cutting easier.
  2. Holding the zucchini with the now flat side down on the cutting board, carefully cut zucchini longwise into planks (see photo above).
  3. Cut each plank into 2 or 3 sticks (depending on size).

Baked 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

How to make Baked Zucchini Sticks:

  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.

These Oven Baked Parmesan Zucchini Sticks are just as good as the fried version... if not better. Less oil, less greasy mess. Great snack or appetizer, my family loves them!

 

If you try this recipe, please let me know! Leave a comment, rate it (after you’ve tried it) and take picture and tag it #aggieskitchen on Instagram. I’d love to see it what you’re cooking!

Print
baked parmesan zucchini sticks recipe

Baked Parmesan Zucchini Sticks

  • Author: Aggie Goodman

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.

More zucchini recipes to try:

Leftover Chili Zucchini Boats

Skillet Zucchini and Feta Tortilla Pizza

Zucchini, Red Onion and Black Bean Quesadillas

Salt and Vinegar Zucchini Chips | Sugar-Free Mom

Greek Frittata with Zucchini, Tomato, Feta and Herbs | Kalyn’s Kitchen

Zucchini and Feta Fritters | All Day I Dream About Food

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82 comments on “Baked Zucchini Sticks with Parmesan”

  1. 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 ๐Ÿ˜‰

  2. These look terrific, Aggie!

  3. Those look fricking amazing. ๐Ÿ™‚

  4. Those look so tasty! I’ve been wanting to try zucchini sticks for awhile, they always sound so good. ๐Ÿ™‚

    Jenn

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

  6. Mmmmmnn! A plate of these could be my dinner!

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

  8. They look perfectly delicious and I love that they are baked and not fried ๐Ÿ™‚

  9. 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.

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

  11. OMG those look fabulous!

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

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

  15. 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
    =:~)

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

  17. 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 ๐Ÿ™‚

  18. 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

  19. 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!!! ๐Ÿ˜‰

  20. Aggie:

    FABULOUS! Had them last night and even my non’zucchini loving mom liked them ๐Ÿ™‚ And your Marsala had my mom eating mushrooms for the first time ever that I’ve seen ๐Ÿ™‚ More recipes !!!!!! The Butternutsquash bake is in queue for next week!

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

  22. Yum. I can’t wait to try these, especially this summer when it’s growing out of control in my garden! ๐Ÿ™‚

  23. Pingback: Baked Zucchini Fries | Rational Ovens

  24. 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.

  25. Zucchini sticks were just put on the menu! ๐Ÿ™‚ They look fabulous and such a great way to get kids to eat their veggies.

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

  27. Made these tonight as a Superbowl snack. Everyone loved them! Great recipe ๐Ÿ™‚

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

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

  30. 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!

  31. 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

  32. Pingback: Baked Parmesan Zucchini Sticks |

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

  34. 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.

  35. 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?

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

  37. thanks for this wonderful share..

  38. Pingback: Baked Parmesan Zucchini Sticks | Miss Anthropist's Kitchen

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

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  41. 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.

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  43. Uhmmm no, deep fat fry does not trump veggies…it’s just a transistion to a healthier way of eating. ๐Ÿ˜‰ If I can make these look pretty in a picture, would you mind if I posted in on my blog?

  44. Pingback: Baked Zucchini Sticks – Grow. Eat. $ave.

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

  46. Pingback: Baked Parmesan Zucchini Sticks | Miss Anthropists Kitchen

  47. Pingback: Baked Zucchini Parmesan Fries | The Idea Garden

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

  50. I LOVE zucchini fries! I’ve never tried them with ketchup, though. great idea ๐Ÿ™‚

  51. Pingback: Tasty Tuesday – Silly Food Holidays of June - 4virtu

  52. 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

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

  54. I agree with Laura ! Delicious!

  55. 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 ๐Ÿ™‚

  56. Pingback: Zucchini Fries

  57. Pingback: Parmesan & Herb Zucchini Sticks: Super Bowl Party Appetizers | Savoring Today

  58. Pingback: Oven Fried Parmesan Zucchini Rounds | SugarFreeMom.com

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  61. Do these freeze well?

    • 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!

  62. 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!!

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

  64. GREAT IDEA FOR A LOW CALORIE RECIPE!

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

    • 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! ๐Ÿ™‚

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  67. 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

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

  69. thank you for sharing it.

  70. 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.

  71. Oh sorry. I meant to say I love chicken and I double love mayonnaise. I can eat it with a spoon. ๐Ÿ™‚

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

  73. Pingback: Veggie Snacks | Alla Fiorentina

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  75. Aggie, these look so crisp and tasty!!! Thank you for adding my Salt & Vinegar Zucchini Chips to your post!

  76. They look delicious Aggie! I never get tired of seeing creative zucchini recipes this time of year!