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A quick and simple recipe for crispy, cheesy baked zucchini sticks coated in Parmesan and breadcrumbs, perfect as a light snack or side dish.

  • Total Time: 25-30 minutes
  • Yield: 3-4 servings 1x

Ingredients

Scale
  • 3 medium zucchinis (about 1 pound / 450 grams), sliced into sticks about 3 inches long and ½ inch thick, fresh and firm
  • ¾ cup (about 75 grams) freshly grated Parmesan cheese
  • ½ cup (about 60 grams) plain or panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (dried herbs like oregano, basil, and thyme)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat oven to 425°F (220°C) and line or lightly grease a rimmed baking sheet.
  2. Slice the zucchinis lengthwise into sticks about 3 inches long and ½ inch thick.
  3. Pat zucchini sticks dry with paper towels to remove excess moisture.
  4. In a shallow bowl, combine grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
  5. Drizzle olive oil over zucchini sticks in a large bowl and toss to coat evenly.
  6. Press each zucchini stick into the Parmesan mixture, coating all sides.
  7. Arrange coated zucchini in a single layer on the prepared baking sheet or on a wire rack set over the sheet, leaving space between sticks to avoid overcrowding.
  8. Bake at 425°F (220°C) for 15–20 minutes, flipping once halfway through; check at 15 minutes and bake until golden and crispy.
  9. Optional: broil for 30–60 seconds at the end to deepen browning, watching closely to avoid burning.
  10. Let zucchini cool a few minutes to allow the coating to firm before serving.
  11. Alternative: air fry coated zucchini at 400°F (200°C) for 10–12 minutes, shaking or flipping halfway through.

Notes

For gluten-free, replace panko breadcrumbs with almond flour, crushed gluten-free crackers, or gluten-free panko., To keep zucchini sticks crispy, pat dry before coating and avoid overcrowding the baking sheet., Freshly grated Parmesan cheese is best for texture and browning rather than pre-grated., You can add a pinch of cayenne pepper or red chili flakes to the coating for a spicy kick., Mix fresh herbs like parsley, basil, or rosemary into the coating for added flavor., Serving suggestions include marinara sauce, garlic aioli, ranch dressing, or a squeeze of lemon., Leftovers keep up to 3 days refrigerated; reheat in oven or air fryer to restore crispiness, avoid microwaving., Fresh zucchini is preferred over frozen to avoid soggy coating., Using a wire rack on the baking sheet helps circulate hot air for crispier zucchini sticks., Lightly brushing or spraying olive oil can reduce oil but too little may affect crisping.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Snack

Nutrition

  • Serving Size: About 6-8 zucchini sticks per serving
  • Calories: Approximately 120 kcal per serving
  • Fat: 7 g per serving
  • Carbohydrates: 10 g per serving
  • Protein: 6 g per serving