I recently crafted a baked dish featuring 2 medium zucchinis cut into sticks. I lightly coat them in flour and beaten eggs before tossing with Italian seasoned and panko breadcrumbs, Parmesan, garlic powder and oregano. This recipe is one of my favorite zucchini sticks, perfect for a satisfying, healthy snack.

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I’ve been experimenting with healthy recipes lately and this Easy Baked Zucchini Sticks one really caught my eye. I decided to try it out since it’s a quick and fun way to make a low fat side dish or appetizer that’s also low glycemic.

Using 2 medium zucchinis cut into sticks, dipped in 1/2 cup of all purpose flour and 2 lightly beaten eggs, this recipe transforms simple veggies into a crispy treat. The secret is in the two different bread crumbs – I used both 1/2 cup Italian seasoned breadcrumbs and 1/2 cup panko breadcrumbs combined with 1/2 cup grated Parmesan cheese, a teaspoon of garlic powder, and a teaspoon of dried oregano.

There’s also a pinch of salt and a bit of ground black pepper for that extra kick. I love how its simplicity makes it perfect for a busy day, and it’s one of the best zucchini recipes I’ve ever made.

Enjoy it with your favorite marinara or ranch dressing!

Why I Like this Recipe

1. I love how this recipe manages to be both quick and fun to make. It doesn’t need a lot of special ingredients and I can whip it up when I want something tasty without a ton of hassle.
2. I like that the zucchini sticks turn out really crispy and flavorful, thanks to the mix of Italian seasoned breadcrumbs, panko, and Parmesan cheese. The crunch makes it really satisfying.
3. I appreciate how versatile it is, since I can eat it as a snack, a side dish, or even a light dinner. I usually serve mine with some marinara sauce or ranch dressing for extra flavor.
4. I also enjoy that the recipe feels pretty healthy, baking instead of frying, which makes it a guilt-free treat even though it still feels indulgently cheesy and seasoned.

Ingredients

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Zucchini: Fresh and crunchy, they offer fibre and vitamins while adding moisture and a light crisp texture.
All purpose flour: Acts as a binder with subtle carbohydrates, laying the ground work for a crunchy coating.
Eggs: They bring protein and help the ingredients stick together, making the coating adhere well.
Breadcrumbs: Both Italian seasoned and panko offer a hearty crunch and a delicious savory kick.
Parmesan cheese: Adds a salty, umami flavor that elevates the whole dish with its rich taste.

Ingredient Quantities

2 medium zucchinis, cut into sticks

1/2 cup all purpose flour

2 large eggs, lightly beaten

1/2 cup Italian seasoned breadcrumbs

1/2 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Cooking spray or olive oil

How to Make this

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1. Preheat your oven to 425°F and line a baking sheet with parchment paper; spray it lightly with cooking spray or drizzle a little olive oil.

2. Slice 2 medium zucchinis into sticks about 3-4 inches long.

3. Place 1/2 cup of all purpose flour in one shallow bowl.

4. In another shallow bowl, beat 2 large eggs lightly until combined.

5. In a third small bowl, mix together 1/2 cup Italian seasoned breadcrumbs, 1/2 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

6. First, coat the zucchini sticks in the flour by rolling them in the bowl until they are well covered.

7. Next, dip them in the beaten eggs making sure each stick gets a good coating.

8. Then, roll them in the breadcrumb mixture until they are generously coated on all sides.

9. Arrange the coated zucchini sticks in a single layer on the prepared baking sheet.

10. Bake in the preheated oven for about 20-25 minutes, flipping them halfway through, until they turn golden and crisp. Enjoy them plain or serve with your favorite marinara or ranch dressing!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Three shallow bowls
7. Whisk or fork
8. Tongs or spatula

FAQ

Q: How can I make sure my zucchini sticks come out crispy?

A: Make sure to leave enough space on the baking sheet and dont overcrowd the pan. This helps them bake evenly and get that perfect crunch.

Q: Can I use different types of breadcrumbs?

A: Yeah, you can use regular or gluten free breadcrumbs, but keep in mind that the texture and flavor may change a bit.

Q: How do I know when the sticks are done?

A: They should turn a nice golden brown and look crispy. Usually, it takes about 15-20 minutes at 425 F, depending on your oven.

Q: What if I dont have cooking spray?

A: No worries, you can lightly drizzle some olive oil on the zucchini sticks. This helps them crisp up and adds extra flavor.

Q: Can I prepare a larger batch without compromising the crunch?

A: Absolutely! Just be sure to bake them in a single layer. If you need to, bake in batches so they dont steam each other and lose that crunch.

EASY Baked Zucchini Sticks Recipe Substitutions and Variations

If you don’t have all purpose flour, try using chickpea flour or a gluten-free all-purpose blend.
If Italian seasoned breadcrumbs aren’t handy, you can mix regular breadcrumbs with a bit of dried basil and a pinch of salt.
For panko breadcrumbs, regular breadcrumbs work as a decent substitute if you just want that crunch.
Not into Parmesan cheese? Grana Padano or even Pecorino Romano can be used for a similar nutty flavor.
If you ran out of garlic powder, a small clove of minced fresh garlic can do the trick, though watch out so it doesn’t burn.

Pro Tips

1. Pre-salt your zucchini sticks about 15 minutes before breading them. This step will help draw out extra moisture so they end up crisper when they cook. Just sprinkle a bit of salt and let ’em sit on paper towels then pat ’em dry.

2. Try not to crowd the baking sheet. If you place too many zucchini on one tray, they may steam instead of baking nicely, so use a second tray if you gotta.

3. Flip the zucchini halfway through the baking time, but if you wanna get them extra crunchy, give them a quick spritz of oil before flipping. This little hack can really amp up the crisp.

4. If you’re feelin’ fancy, experiment with different sauces. Instead of the usual marinara or ranch, try a spicy mayo or even some pesto for a totally different flavor kick.

5. To boost the flavor even more, you can toss the breadcrumb mix with a little extra Parmesan or even some finely chopped fresh herbs like basil or parsley. It might seem extra but it’s totally worth it.

EASY Baked Zucchini Sticks Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

245

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Three shallow bowls
7. Whisk or fork
8. Tongs or spatula

Ingredients

2 medium zucchinis, cut into sticks
1/2 cup all purpose flour
2 large eggs, lightly beaten
1/2 cup Italian seasoned breadcrumbs
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cooking spray or olive oil

Directions

Preheat your oven to 425°F and line a baking sheet with parchment paper; spray it lightly with cooking spray or drizzle a little olive oil.
Slice 2 medium zucchinis into sticks about 3-4 inches long.
Place 1/2 cup of all purpose flour in one shallow bowl.
In another shallow bowl, beat 2 large eggs lightly until combined.
In a third small bowl, mix together 1/2 cup Italian seasoned breadcrumbs, 1/2 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
First, coat the zucchini sticks in the flour by rolling them in the bowl until they are well covered.
Next, dip them in the beaten eggs making sure each stick gets a good coating.
Then, roll them in the breadcrumb mixture until they are generously coated on all sides.
Arrange the coated zucchini sticks in a single layer on the prepared baking sheet.
Bake in the preheated oven for about 20-25 minutes, flipping them halfway through, until they turn golden and crisp. Enjoy them plain or serve with your favorite marinara or ranch dressing!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.