Baked Zucchini Sticks
I have been trying new ways to cook the zucchini from my neighbor Jack’s garden. I was in the mood for something crunchy and decided to try baked zucchini sticks with bread crumbs and Parmesan cheese. I cut the spears thick so they wouldn’t get overcooked and mushy. They were crunchy on the outside and perfectly cooked on the inside. I served them with leftover marinara sauce, and they tasted so good! My kids loved them and both asked for seconds.
Baked Zucchini Sticks
Ingredients:
- 2 large zucchini
- ¼ cup flour
- 2 eggs, well-beaten
- ½ cup Italian panko crumbs
- ½ cup of Parmesan cheese, finely grated
- Sea salt and fresh cracked pepper, to taste
- Dash of garlic powder, to taste
- Dash of dried basil, to taste
- Crushed red pepper flakes, to taste
- Olive oil cooking spray
Serving:
- Marinara sauce, warmed
How to Make Baked Zucchini Sticks
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Prepare the zucchini by cutting them in half lengthwise, then into thick spears.
Make a dredging station by placing the flour in a shallow bowl. Season the flour with sea salt and freshly cracked pepper to taste.
Beat the eggs in another shallow bowl. Season the eggs with sea salt and freshly cracked pepper to taste.
Place the Italian panko crumbs and Parmesan cheese in another shallow bowl. Season with sea salt, freshly cracked pepper, garlic powder, dried basil, and crushed red pepper flakes, to taste.
Dredge the spears by dipping them in the flour, then in the egg, and then the panko mixture, making sure to coat evenly.
Place them on the baking sheet and spray the top of the spears with the olive oil cooking spray.
Bake the zucchini spears for 10-12 minutes, then turn the oven to broil and cook, watching carefully, until they become golden brown, 45-60 seconds.
Serve with warm marinara sauce or your favorite salad dressing. Enjoy!
Equipment
Ingredients
- 2 large zucchini
- ¼ cup flour
- 2 eggs well-beaten
- ½ cup Italian panko crumbs
- ½ cup of Parmesan cheese finely grated
- Sea salt and fresh cracked pepper to taste
- Dash of garlic powder to taste
- Dash of dried basil to taste
- Crushed red pepper flakes to taste
- Olive oil cooking spray
Serving:
- Marinara sauce warmed
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Prepare the zucchini by cutting them in half lengthwise, then into thick spears.
- Make a dredging station by placing the flour in a shallow bowl. Season the flour with sea salt and freshly cracked pepper to taste.
- Beat the eggs in another shallow bowl. Season the eggs with sea salt and freshly cracked pepper to taste.
- Place the Italian panko crumbs and Parmesan cheese in another shallow bowl. Season with sea salt, freshly cracked pepper, garlic powder, dried basil, and crushed red pepper flakes, to taste.
- Dredge the spears by dipping them in the flour, then in the egg, and then the panko mixture, making sure to coat evenly.
- Place them on the baking sheet and spray the top of the spears with the olive oil cooking spray.
- Bake the zucchini sticks for 10-12 minutes, then turn the oven to broil and cook, watching carefully, until they become golden brown, 45-60 seconds.
- Serve with warm marinara sauce or your favorite salad dressing. Enjoy!
That is one of my favorite foods, fried of course, I must try this!
Yummy!
This looks great. I bet it would be a fantastic recipe for kids, too.
I love that this is baked and not fried. Great recipe.
These look great! I like the parmesan added to your breading. I do believe that I would prefer these to the fried ones! That shape is great, too! YUM!
My Mum used to make something very close to this. She served them with fresh grated Parmesan on top with a squeeze of lemon juice. Now I’m nostalgic for my childhood! Thanks fot posting the recipe….I can’t wait to try them.
I will pass this to my friends who are always looking for new courgette recipes as they always have a summer glut – they run a guest house & will be delighted with this idea – fab! thank you.
Thanks for a healthy version of my favorite summer treat! I also love that you mixed the parmesan cheese and bread crumbs, it adds so much more flavor to the coating.
Oh, I definitely have to make these!
I just bought two beautiful zucchinis and have been wondering what to do with them, I really love how these look! I like that they are baked not fried…thanks for the recipe!
You bought two?? How many does the recipe call for??
beautiful idea! i love zucchini and this is a great way to have them! wow!
What a fun and healthy way to get the kids to eat their veggies. It sure has a lot of crunch!
what a great idea! i know a lot of people who complain about the overabundance of zucchini, but look at everything you can do with it! there are so many possibilities, and i like this one. i like it a lot. 🙂
My husband has been begging me to make fried zucchini, but I haven’t been wanting to make the mess. This sounds just as delicious, and healthier!
these look fabulous. what a great way to eat your veggies.
Great idea to bake them! I bet I could even get my husband to eat zucchini if I made it this way. We shall see!
These look really great!
Oh my goodness. Zucchini is my favorite summer veggie…your recipe looks absolutely amazing! I can’t wait to try this one… I actually want to make it now and have it as a fourth meal tonight.
Megan of Bit of Nutmeg
YUM! I’m going to go make these RIGHT NOW for an evening snack.
If you’re looking for more things to do with zucchini, I just posted a recipe for a whole wheat chocolate zucchini cake that fooled even the pickiest of eaters.
cool recipe! it might fool me into thinking i’m actually have fat chunky chips 🙂
What a simple, but gorgeous idea! They look really delicious 🙂
This looks great! I think it’d be also good dipped in some ranch dressing.
Looks super easy and I’m ready to try it this week.
I think everyone could use another way to use up excess zucchini, this looks great!
I loved this one, I made this and blogged about it! Check it out, http://www.bitofnutmeg.com/2008/09/i-am-not-tired-of-it-yet.html
Megan of Bit of Nutmeg
Mine didn’t turn out very well, but I can’t bake/roast/broil veggies to save my life.
I made these tonight with grilled flank steak, corn in the cob, green salad and Jasmine rice……Dee-lish! Incredibly flavorful and crunchy coating! A big hit with the whole fam. Thanks!
Thank you for the post
Good