Coated with a combination of panko crumbs and grated Parmesan, our oven-fried zucchini sticks are oven-baked until crispy and golden.

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.

Crunchy Oven-Fried Zucchini Sticks with Marinara

Crunchy Oven-Fried Zucchini Sticks

4.4 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.


  • 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


  • 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.
Calories: 157kcal, Carbohydrates: 20g, Protein: 9g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 70mg, Sodium: 323mg, Fiber: 2g, Sugar: 4g
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!