Crispy Baked Zucchini Sticks (50 Minutes)

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These crispy baked zucchini sticks are a delicious and healthier alternative to traditional fried dishes.

These zucchini sticks are coated in a flavorful breadcrumb and Parmesan cheese mixture, then baked until golden and crispy.

They make for a perfect snack or light meal that’s not only tasty but also a great way to add more vegetables to your diet. Let’s get started!

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 3 medium zucchini, cut into 3-inch sticks
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 large eggs, beaten
  • Cooking spray or olive oil

Instructions

  1. Preheat Oven and Prepare Baking Sheet (5 minutes): Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or a bit of olive oil.
  2. Prepare Breadcrumb Mixture (5 minutes): In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and pepper.
  3. Dredge Zucchini (10 minutes): Dip each zucchini stick into the beaten eggs, then dredge in the breadcrumb mixture, pressing to coat evenly.
  4. Arrange Zucchini on Baking Sheet (5 minutes): Place the coated zucchini sticks on the prepared baking sheet in a single layer, ensuring they are not touching.
  5. Bake (20 minutes): Bake in the preheated oven for 20 minutes, or until the zucchini sticks are golden brown and crispy. Turn the sticks halfway through the baking time for even crispiness.
  6. Serve (5 minutes): Serve the crispy baked zucchini sticks hot, with your choice of dipping sauces like marinara, ketchup, ranch, or aioli.

Notes

For the crispiest zucchini sticks, make sure to coat them evenly with the breadcrumb mixture. The high oven temperature helps to crisp the exterior while keeping the inside tender.

For a little variety, you can also add in some sliced eggplant rounds and prepare them the same way. These zucchini sticks are a fantastic way to enjoy a dish that’s both delicious and nutritious. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 7g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 95mg

Pair this with...

Roasted Artichoke Hearts

Start by preheating your oven to 400°F (200°C). If you're using fresh artichokes, trim off the stems and leaves, and scoop out the fuzzy choke, leaving only the heart. For a quicker option, you can use canned or jarred artichoke hearts — just make sure to drain and pat them dry. Spread the artichoke hearts on a baking sheet, ensuring they're not overcrowded. Drizzle them with olive oil and season with salt and pepper. Add some minced garlic, a squeeze of lemon juice, and perhaps a sprinkle of red pepper flakes for a touch of heat. Toss everything together to ensure the artichoke hearts are well-coated. Roast in the oven for 20-25 minutes, or until they're golden brown and slightly crispy at the edges. Once done, remove from the oven and transfer to a serving dish. Garnish with freshly chopped parsley or grated Parmesan, if desired.

Oven Baked Onion Rings

Start with a large sweet onion and slice it into rings, separating them gently. Now, prep a dredging station: In one bowl, whisk together some flour, salt, and pepper. In a second bowl, beat a couple of eggs. And in a third, mix together breadcrumbs (Panko for extra crunch!) with a bit of paprika or your favorite seasonings. Dip each onion ring into the flour, ensuring it's coated, then into the egg wash, and lastly, press it into the breadcrumbs, ensuring it's well-coated. Arrange the coated rings on a baking sheet lined with parchment paper or a silicone mat. Spritz them lightly with cooking spray which will help achieve that golden color. Bake in a preheated oven until they're crispy and golden brown.

Baked Potato Wedges with Rosemary

Start by taking some hearty potatoes and cutting them into chunky wedges, ensuring each piece has a good mix of skin and fluffy interior. In a mixing bowl, toss those wedges with a generous glug of olive oil, ensuring each wedge is well-coated and gleaming. Now, sprinkle freshly chopped rosemary over them, letting the fragrant herb cling to the oily surface. A pinch of sea salt and a crack of black pepper complete the seasoning. Spread the wedges out on a baking tray, giving each its own space to crisp up. Pop them into a preheated oven and bake until they're golden, crispy on the outside, and irresistibly fluffy inside.

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