This recipe is a great way to cook zucchini at any time of year, but it’s particularly good in summer when this versatile veggie is in season.
Why we love oven-fried zucchini
Crispy on the outside and tender and sweet on the inside, oven-fried zucchini sticks are sure to please even the pickiest of vegetable eaters.
Coated in a combination of panko crumbs and freshly grated Parmesan cheese, they develop a nice crunch in the oven, and they’re a lot healthier and easier to make than a deep-fried version.
Oven-fried zucchini sticks can be served fresh out of the oven, just as they are, or along with some warmed marinara sauce for dipping.
Shopping for zucchini
When choosing zucchini at the grocery store, opt for ones that are on the small side with evenly-colored, unblemished skins. These will have the sweetest flavor and best texture, as zucchini tend to toughen as they grow. Keep them unwashed until you’re ready to cook them.
You can store them for up to three days after purchase, but when refrigerated, zucchini may develop pits on the surface as a result of chilling, If this occurs, use them up as soon as possible so they don’t get soft.
More popular zucchini recipes
Crunchy Oven-Fried Zucchini Sticks
Ingredients
- 1-1/2 lbs zucchini
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 2 tablespoons milk
- 1-1/2 cups panko crumbs
- 3/4 cup freshly grated Parmesan or Romano cheese
Instructions
- Preheat the oven to 400°F and liberally coat 2 shallow baking sheets with nonstick spray.
- Trim the ends from the zucchini, cut them in half crosswise, then cut each piece into lengthwise wedges about 1/2-inch thick.
- Combine the flour, salt, garlic powder and black pepper in a large zip-top plastic bag. Add about 1/3 of the zucchini strips and shake the bag to coat them with the flour. Transfer to a plate and repeat with the remaining zucchini.
- Whisk the eggs and milk together in a shallow dish. Thoroughly combine the panko crumbs and grated cheese on a large sheet of wax paper and set it next to the egg mixture.
- Using tongs, dip the zucchini strips, one at a time into the egg mixture, being sure to coat them on all sides.
- Next, coat them with the panko-cheese mixture. An easy way to do this is to place a strip of zucchini in the center of the pile of crumbs, then lift the edge of the wax paper to “bury” the zucchini in more crumbs. You’ll lose very little of the egg mixture this way and the coating will adhere better.
- Transfer the crumb-coated zucchini to the prepared baking sheets and spray the tops lightly with nonstick spray.
- Bake until the coating is crisp and golden brown and the zucchini is tender but not mushy, 18 to 22 minutes. Be sure to rotate the baking sheets in the oven once or twice to ensure even browning.
- Sprinkle the zucchini with a little salt and pepper as soon as it comes out of the oven. Serve immediately with warm marinara sauce for dipping if desired.
Elaine says
Good evening:
Our company really enjoyed fresh zucchini from our garden cooked up as per your recipe, in our oven. We do not own an air fryer.
Lynne Webb says
Hi Elaine,
I’m glad you enjoyed your garden-fresh zucchini done this way. In my opinion, it still gets plenty crispy without the air fryer. Thanks for taking the time to leave feedback.
Kim says
So good thank you.
Jannine Zerres says
Can I freeze these to cook or reheat in my air fryer? I want to have some on hand for quick snacks or sides? At what point would I freeze them?
Allyson says
Delicious…easy to prepare. Served with grilled salmon ( Alaskan of course ) & potato salad. Will definitely make again.
Meeka says
Followed as directed taste great crispy and well seasoned I will make this again.
Judy says
Very tasty and crispy. Used French fry cutter, so uniform sticks. But recipe called for 2 eggs, I used one . With the crumb and Parmesan mix I had at least 1/2 cup left over. Seems like a real waste, especially the cheese. I also turned them over for last five minutes of baking.
Lynne Webb says
Hi Judy,
I’m glad that you enjoyed the recipe overall. We usually end up with a little leftover crumb mixture too. If you use both eggs, more crumbs do adhere to the zucchini and a lot of people like that slightly heavier coating. It’s all a matter of taste and we’re glad you shared your thoughts. It’s good information for other readers. Good idea on the French fry cutter too. Thanks!
Judy says
Very tasty and crispy. Used French fry cutter, so uniform sticks. But recipe called for 2 eggs, I used one . With the crumb and Parmesan mix I had at least 1/2 cup left over. Seems like a real waste, especially the cheese. I also turned them over for last five minutes of baking.
Kathy says
My family loved it. Easy to prepare. I cooked them in the air fryer (no oil) just a little pam on the top. Cooked for 11 minutes on the French fry mode. Nicely browned and very tasty. Thanks!
Anita says
I made these with Italian seasoned panko bread crumbs. They were a hit with my family. Everyone went back for seconds and thirds! Delicious with no sauce, just a little lemon juice.
Lynne Webb says
Hi Anita,
I’ll bet they were delicious with the seasoned panko and some fresh lemon. Great idea! Thanks for sharing it.
Rhonda says
Made this tonight , LOVED IT .
Will definitely make again,,and again.
Joann deakin says
Great recipe, but had to cook longer in my oven at altitude to get same doneness.
Lynne Webb says
Hi Joann – Glad you enjoyed the recipe and thanks for sharing on the longer high altitude cook time – it’s good information.
Carolann Brozyna says
Great easy, healthy recipe that my grown children loved. Highly recommand.
Lynne Webb says
Hi Carolann,
So glad you liked the recipe! It always seems to be a hit, even with people who aren’t all that fond of vegetables.
Ginger says
Ate a fried version of this at a restaurant in Durango, CO and wanted to make a healthier version at home. Tried this recipe tonight. and it was a hit. I didn’t have any shredded cheese on hand, so I used grated Parmesan. The zucchini was tender and the coating was nice and crispy. This one is a keeper for my family!
TLCATHOME says
All that work for very little flavor. Maybe a different cheese next time, and dried onions?
Deb says
Saw this recipe recently; trying it for SuperBowl with Porcupine Meatballs. Sounds YUM!!
Lynne Webb says
Sounds like a good combo – hope you enjoy them!
phyllis says
used the flavored panko crumbs and they were delish! very tasty. very crunchy and browned nicely!