If there’s one side dish or snack I find myself making again and again during zucchini season, it’s these Baked Zucchini Sticks. They’re crispy, flavorful, and feel just indulgent enough—without ever touching a deep fryer. Whether I’m serving them as a weeknight side, setting them out as a party snack, or just raiding the fridge for something crunchy, these are always a hit.
The coating is where the magic happens. A mix of Parmesan, Panko breadcrumbs, and herbs creates a crust that turns perfectly golden in the oven. The inside? Tender, but never mushy. They’ve got that ideal contrast between crisp and soft, which makes them seriously addictive—especially with a good dipping sauce on the side. From msn.com.
Baked Zucchini Sticks
(Serves 4 | Prep Time: 10 minutes | Cook Time: 20–25 minutes)
Ingredients:
2 medium zucchinis, cut into sticks
1/2 cup grated Parmesan cheese (if tolerated)
1/2 cup Panko breadcrumbs (check for problem ingredients)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste (if tolerated)
1 large egg, beaten
Directions:
1. Prep and Preheat
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper—or lightly grease it if I’m out of parchment. This helps prevent sticking and makes cleanup easier.
2. Make the Coating
In a shallow bowl, I mix together the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, and a pinch each of salt and black pepper. This blend gives the sticks all their crispy, savory flavor.
In a separate bowl, I whisk the egg until it’s smooth and ready for dipping.
3. Coat the Zucchini
I dip each zucchini stick into the egg first, letting any extra drip off, then roll it in the breadcrumb mixture. I press gently to make sure the coating sticks well, then transfer it to the baking sheet. Repeat until all the sticks are breaded and lined up.
It’s a bit of a process, but once you get going, it’s actually kind of relaxing—and worth every minute.
4. Bake Until Golden
Into the oven they go for 20–25 minutes. I usually check around the 18-minute mark and give the pan a little shake to make sure everything is browning evenly. The zucchini should be golden and crisp, especially on the edges.
For extra crunch, I sometimes broil them for the last 1–2 minutes—but keep a close eye to avoid burning.
5. Cool and Serve
I let the sticks cool for a couple of minutes so they don’t burn my fingers, then serve them warm with a dipping sauce.
Tips and Tweaks
Go gluten-free: Swap in gluten-free Panko or crushed rice crackers.
Make them cheesy: Use extra Parmesan or add shredded mozzarella to the coating mix.
Try air-frying: These bake beautifully, but they also crisp up fast in an air fryer at 400°F for 10–12 minutes.
What I Serve With These
These sticks are versatile. I serve them as:
A side with grilled chicken or pasta
An appetizer with a platter of dips and veggies
A healthier snack alternative to chips or fries
A party finger food that disappears before anything else
Pair them with a cold drink and a few napkins—yes, they’re finger food, and yes, they get devoured quickly.
FAQs from My Kitchen
Q: Can I make these ahead of time?
A: I recommend baking them fresh for best texture, but you can prep the zucchini sticks and breading mixture ahead. Just wait to dip and coat until you’re ready to bake.
Q: Can I reheat leftovers?
A: Yes! Pop them back in the oven or air fryer at 375°F for 5–8 minutes to crisp them back up. The microwave makes them soggy, so I avoid that.
Q: Do I need to salt the zucchini ahead of time?
A: Not for this recipe. Since they’re going straight into the oven, the moisture cooks out just enough without making the coating soggy.
Q: Can I use yellow squash instead?
A: Definitely. Just cut it into similar-sized sticks and follow the same steps.
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