These oven-baked zucchini sticks with Parmesan are just as satisfying as the fried version—often better. They use less oil and leave behind no greasy mess. Perfect as a snack or appetizer, my family can’t get enough of them.
I got hooked on baked zucchini sticks this summer. Growing up, my parents served zucchini sticks at their pizzeria and they were always a favorite, but the deep-fried version overshadows the vegetable side of things. Baking them keeps the crispiness without all the oil.
When zucchini is abundant—late spring through summer—this is an excellent way to use up a surplus. Cutting zucchini into sticks gives a satisfying bite, though you can also slice them into coins if you prefer. These sticks make a great side or a shareable appetizer for gatherings.
I began making these at home this season and have wondered why I didn’t try them sooner. Zucchini is versatile, but repeating the same preparations gets old. These baked sticks are simple: slice, bread, and bake. They pair beautifully with pasta, salad, sandwiches, or simply a bowl of marinara for dipping.
Serve a plate before dinner as a snack or put them on the table as an appetizer—kids and adults alike tend to enjoy them. They’re also an easy way to sneak in extra vegetables at mealtime.
How do you cut zucchini into strips?
- Place the zucchini on a cutting board. Slice a very thin piece off one side to create a flat surface, which keeps the zucchini steady.
- With the flat side down, slice the zucchini lengthwise into planks.
- Cut each plank into 2 or 3 long sticks, depending on the zucchini’s size.
Baked Zucchini Sticks Ingredients:
- 3 large zucchini, sliced lengthwise, halved and cut into sticks
- 2 eggs
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Olive oil spray
How to make Baked Zucchini Sticks:
- Preheat the oven to 425°F (220°C). Lightly spray a large baking sheet with olive oil and set aside.
- Slice the zucchini into long planks, cut the planks in half if needed, then slice each into sticks.
- In a shallow bowl, whisk the eggs. In another shallow dish, mix the breadcrumbs, Parmesan, oregano, and garlic powder.
- Working with 3–4 sticks at a time, dip each zucchini into the egg, letting any excess drip off, then coat thoroughly in the breadcrumb mixture. Place the breaded sticks on the prepared baking sheet.
- Once all sticks are breaded, lightly spray them with olive oil. Bake for about 10 minutes or until the bottoms are golden. Flip each stick with a spatula and bake another 10 minutes, until crisp and golden brown.
If you try this recipe, please leave a comment and rating. I’d love to see your photos—tag @aggieskitchen on Instagram and use the hashtag #aggieskitchen so I can see what you’re cooking.
Baked Parmesan Zucchini Sticks
- Author: Aggie Goodman
Ingredients
- 3 large zucchini, sliced lengthwise, halved and cut into sticks
- 2 eggs
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Olive oil spray
Instructions
- Preheat oven to 425°F (220°C). Lightly spray a large baking sheet with olive oil and set aside.
- Slice zucchini into long planks, then cut into sticks.
- Whisk the eggs in a shallow bowl. Combine breadcrumbs, Parmesan, oregano, and garlic powder in another shallow dish.
- Dip each zucchini stick into the egg, let excess drip off, then coat in the breadcrumb mixture. Arrange on the baking sheet.
- Spray the breaded sticks with olive oil and bake for about 10 minutes. Flip and bake another 10 minutes, until crisp and golden.
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
Greek Frittata with Zucchini, Tomato, Feta and Herbs
Zucchini and Feta Fritters