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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.

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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.

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Crunchy Oven-Fried Zucchini Sticks with Marinara
4.27 from 42 votes

Crunchy Oven-Fried Zucchini Sticks

By Lynne Webb
Coated with a combination of panko crumbs and grated Parmesan, our oven-fried zucchini sticks are oven-baked until crispy and golden.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6 servings
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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
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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

Calories: 157kcal, Carbohydrates: 20g, Protein: 9g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 70mg, Sodium: 323mg, Fiber: 2g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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4.27 from 42 votes (34 ratings without comment)

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22 Comments

  1. 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.5 stars

    Reply

  2. 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!5 stars

    Reply

  3. 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.5 stars

    Reply

    1. Hi Anita,

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

      Reply

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

      Reply

    1. 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

  7. 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