Baked Parmesan Zucchini Sticks (2024)

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These Baked Parmesan Zucchini Sticks will have your kids begging for even more of their vegetables. Made in just 30 minutes, you can serve these with your favorite dip at parties, as a quick afternoon snack, or even as a side dish with dinner.

I honestly can’t think of a better way to get your kids to eat their veggies than with these Baked Parmesan Zucchini Sticks. I even got my veggie-skeptic husband to eat them and he devoured every last bite! Trust me, that’s big. Made with just a handful of simple ingredients, these crispy little bites can be on the table ready to serve in just 30 minutes!

Why Make These Zucchini Sticks

• Simple Ingredient List
• Healthier Alternative
• 30 Minutes Start To Finish
• Picky-Eater Friendly
• Easy To Make
• Simple, Straightforward Recipe

I love a good deep fried crunch. It feels especially satisfying when you can get that same crunch without any oil! Not only will you love your vegetables, they’ll be the star of the whole show.

Ingredient Notes

• Zucchini – I used 3 medium sized zucchinis, about 1 ½ pounds in total.
• Breadcrumbs – Panko works best for the crispiest result!
• Parmesan cheese – Freshly grated or from a container.
• Egg – You’ll need a large egg do dip the zucchini sticks in so that the breadcrumb mixture sticks to them.

How To Make Baked Parmesan Zucchini Sticks

1. Prep: Preheat oven to 425°F. Prepare a baking sheet with parchment paper. Cut each zucchini in half width-wise, then cut each half in half lengthwise, then each quarter in half again, so you end up with 8 sticks from one zucchini.
2. Mix dredge: Beat the egg in a shallow plate. Season the egg with salt and pepper. In another shallow plate mix the Panko breadcrumbs together with the Parmesan cheese. Season with salt and pepper.
3. Dredge: Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs. Place the sticks on the prepared baking sheet.
4. Bake: Transfer the baking sheet to the oven and bake for about 20 minutes or until golden brown and crispy. Serve with ranch dressing or marinara sauce.

Tips

1. If your zucchini seems to have some excess moisture after slicing, you can sprinkle a bit of salt over them and let them sit for 10 minutes. Pat dry with paper towel and continue with the recipe.
2. Use one hand to dredge the zucchini in egg, and the other hand for breadcrumbs. This will help you avoid having so many layers of breading accumulating on your fingers.
3. Spritz the sticks with a bit of cooking spray before baking them if you’d like some extra golden brown color.

Storing Leftovers

These zucchini sticks will last 2 days stored in an airtight container in the fridge. Make sure to let them fully cool down to room temperature before storing.

Reheating

Reheat zucchini sticks in the oven at 350°F for 10-12 minutes or until crisp and warmed through. It will warm up easier if you allow the zucchini sticks to sit and warm up at room temperature for 15-20 minutes while the oven preheats.

Freezing

Once they’ve cooled to room temperature, place the zucchini sticks on a parchment paper lined baking sheet and cover with plastic wrap. Freeze for 1-2 hours until solid. Transfer the zucchini to a large freezer bag or airtight container. They will last up to 1 year frozen.

Keep in mind, since zucchini is very high in water content, it will be much softer and more limp after being frozen and thawed. You can reheat them directly from the freezer to the oven at 325°F for 20-25 minutes.

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