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Vegetables » Crunchy Oven-Fried Zucchini Sticks

Crunchy Oven-Fried Zucchini Sticks

by Lynne Webb on June 25, 2021 (Updated July 26, 2022) // 19 Comments

Coated with a combination of panko crumbs and grated Parmesan, our oven-fried zucchini sticks are oven-baked until crispy and golden.
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Crumb-coated zucchini sticks on a plate with a dish of marinara in the background

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

  • Stuffed Zucchini Boats
  • Parmesan Zucchini Fritters
  • Hungarian Summer Squash With Dill
Crunchy Oven-Fried Zucchini Sticks with Marinara

Crunchy Oven-Fried Zucchini Sticks

4.23 from 40 votes
  |  Leave a Review
Coated with a combination of panko crumbs and grated Parmesan, our oven-fried zucchini sticks are oven-baked until crispy and golden.
Yield: 6 servings
Prep Time: 20 mins
Cook Time : 25 mins
Total Time : 45 mins
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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.

Nutrition Information

Nutrition Facts
Crunchy Oven-Fried Zucchini Sticks
Amount per Serving
Calories
157
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Cholesterol
 
70
mg
23
%
Sodium
 
323
mg
14
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Vegetables
 | 
Cuisine: American

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Comments

  1. Jannine Zerres says

    January 1, 2022 at 10:15 pm

    4 stars
    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?

    Reply
  2. Allyson says

    August 14, 2021 at 12:00 am

    Delicious…easy to prepare. Served with grilled salmon ( Alaskan of course ) & potato salad. Will definitely make again.

    Reply
  3. Meeka says

    September 4, 2019 at 8:02 pm

    5 stars
    Followed as directed taste great crispy and well seasoned I will make this again.

    Reply
  4. Judy says

    August 29, 2019 at 7:26 pm

    5 stars
    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.

    Reply
    • Lynne Webb says

      August 30, 2019 at 1:47 pm

      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!

      Reply
  5. Judy says

    August 29, 2019 at 7:26 pm

    5 stars
    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.

    Reply
  6. Kathy says

    August 18, 2019 at 6:42 pm

    5 stars
    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!

    Reply
  7. Anita says

    September 18, 2018 at 2:29 pm

    5 stars
    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.

    Reply
    • Lynne Webb says

      September 18, 2018 at 4:57 pm

      Hi Anita,

      I’ll bet they were delicious with the seasoned panko and some fresh lemon. Great idea! Thanks for sharing it.

      Reply
  8. Rhonda says

    August 6, 2018 at 11:28 pm

    Made this tonight , LOVED IT .
    Will definitely make again,,and again.

    Reply
  9. Joann deakin says

    January 15, 2017 at 10:35 pm

    Great recipe, but had to cook longer in my oven at altitude to get same doneness.

    Reply
    • Lynne Webb says

      January 16, 2017 at 6:15 am

      Hi Joann – Glad you enjoyed the recipe and thanks for sharing on the longer high altitude cook time – it’s good information.

      Reply
  10. Carolann Brozyna says

    December 3, 2015 at 10:48 am

    Great easy, healthy recipe that my grown children loved. Highly recommand.

    Reply
    • Lynne Webb says

      December 5, 2015 at 3:38 pm

      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.

      Reply
  11. Ginger says

    July 19, 2015 at 12:18 am

    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!

    Reply
  12. TLCATHOME says

    October 22, 2014 at 11:19 pm

    All that work for very little flavor. Maybe a different cheese next time, and dried onions?

    Reply
  13. Deb says

    February 1, 2014 at 4:16 pm

    Saw this recipe recently; trying it for SuperBowl with Porcupine Meatballs. Sounds YUM!!

    Reply
    • Lynne Webb says

      February 2, 2014 at 2:18 pm

      Sounds like a good combo – hope you enjoy them!

      Reply
  14. phyllis says

    July 22, 2013 at 6:17 pm

    used the flavored panko crumbs and they were delish! very tasty. very crunchy and browned nicely!

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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