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    Home » SIDES

    Zesty Baked Zucchini Sticks with Parmesan

    July 2, 2023 33 Comments

    Baked zucchini fries in a serving dish with text overlay.

    Crispy baked zucchini fries coated in Parmesan, flavored breadcrumbs, and herbs for an easy side dish with a side of marinara sauce. Or serve as an appetizer your favorite dipping sauce or with Ranch dressing!

    Jump to Recipe
    Breaded zucchini sticks topped with parsley and parmesan cheese.

    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🤷‍♀️ What are zucchini sticks?
    • ❤️ Why you'll love this recipe
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 💡Ideas for Possible Variations
    • Zesty Baked Zucchini Sticks with Parmesan

    Do you need a healthy appetizer for your next party (or just an easy side dish for a weeknight meal)? Or maybe you just need to find ways to use up the zucchini in your garden. Make these baked zucchini sticks for an easy side dish with kicked up flavors, or served with Ranch dressing for an appetizer.

    Veggies served with a dip make great summer appetizers, like these air fryer potatoes, air fryer baby peppers, and roasted Brussel sprouts. And they're super easy to make.

    🤷‍♀️ What are zucchini sticks?

    Zucchini sticks are simply long cuts of zucchini that are breaded and either deep fried or baked. Think of them as crispy zucchini fries. They're served as a side dish with a side of marinara sauce, and as an appetizer with a dip or Ranch dressing.

    ❤️ Why you'll love this recipe

    • No deep frying!
    • Super easy and ready in just over 30 minutes.
    • Perfect side dish or appetizer for summer gatherings.

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.

    For the all of the ingredients, measurements and directions for making these Parmesan zucchini fries, go to the Recipe Card at the bottom of this post.

    • Seasoned bread crumbs - either store bought or use gremolata breadcrumbs.
    • Parmesan cheese
    • Herbs and spices - I use garlic powder, dried oregano, dried thyme, kosher salt, black pepper, and dried red pepper flakes for a little zing.
    • Zucchini
    • Eggs
    • Cooking spray - I use one that's olive oil, but you can use a spray of other oils too.
    • Fresh parsley - for garnish.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Baking sheet
    • Chef's knife
    • Whisk

    💡Ideas for Possible Variations

    • Make your own seasoned breadcrumbs by starting with stale bread, bread crisped in the oven, or plain breadcrumbs. Sauté in a little olive oil or butter, and add dried Italian seasoning, or other herbs you prefer.
    • Use Panko breadcrumbs instead of regular, smaller sized breadcrumbs. This makes the zucchini sticks crispier.

    Breaded zucchini sticks topped with parsley and parmesan cheese.
    Print Recipe
    4.98 from 38 votes

    Zesty Baked Zucchini Sticks with Parmesan

    Baked zucchini sticks coated in Parmesan, flavored breadcrumbs, and herbs for an easy side dish. Or serve as an appetizer with Ranch dressing!
    Prep Time15 minutes mins
    Cook Time18 minutes mins
    Total Time33 minutes mins
    Course: Vegetable Side Dish
    Cuisine: Any
    Keyword: baked zucchini sticks
    Servings: 6 sides
    Calories: 122.2kcal
    Author: The Wimpy Vegetarian

    Equipment

    • baking sheet
    • Parchment paper
    • Chef's knife
    • Whisk

    Ingredients

    • ½ cup Italian seasoned bread crumbs
    • ½ cup + 1 tablespoon grated Parmesan cheese divided
    • 2 teaspoons garlic powder
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon crushed dried red pepper flakes
    • 3 zucchini quartered
    • 2 eggs beaten
    • 1 teaspoon cooking spray
    • 2 tablespoon coarsely chopped parsley

    Instructions

    • Preheat the oven to 350˚F. Line a sheet pan with parchment paper.
    • In a shallow bowl, combine the bread crumbs, ½ cup Parmesan, garlic powder, oregano, thyme, salt, black pepper, and red pepper flakes.
      Whisk the eggs in a small bowl.
    • Dip the zucchini slices into egg or brush the egg wash onto the zucchini using a plastic basting brush. Next, press into breadcrumb mixture, shaking off excess. Arrange the breaded zucchini in a single layer on the prepared baking pan.
    • Bake until a light golden brown, about 15 minutes. Then broil for 2 - 3 minutes to lightly crisp.
    • Spray with a little cooking spray and sprinkle with the extra tablespoon of Parmesan and parsley.
    • Serve as a side dish or with Ranch dressing for an appetizer.

    Nutrition

    Calories: 122.2kcal | Carbohydrates: 12.2g | Protein: 7.2g | Fat: 5.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.7g | Trans Fat: 0.01g | Cholesterol: 61.9mg | Sodium: 503.8mg | Potassium: 337.7mg | Fiber: 1.7g | Sugar: 3.1g | Vitamin A: 485.4IU | Vitamin C: 19.6mg | Calcium: 123.1mg | Iron: 1.5mg

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    Reader Interactions

    Comments

    1. Lori

      July 05, 2015 at 9:07 pm

      5 stars
      YAY!!!! So glad you made these and so glad to be part of this group. This is my first SRC and oh what fun it is!!! I love your twist on my zucchini and will have to try your version. Thanks.

      PS - My Pineapple Deviled Eggs are requested often. You'll love them!!!

      Pinned, followed, stalked.. the whole shebang!

      Reply
      • The Wimpy Vegetarian

        July 05, 2015 at 9:33 pm

        I'm following you too! And really what a great idea to follow the blogs we've been assigned to. I really like that. It adds to the support we can give each other. And big, huge welcome to SRC. It's a wonderful group - I've been posting with them for a few years now and really enjoy it! I hope you do too 🙂

        Reply
    2. Cheese with Noodles

      July 05, 2015 at 10:56 pm

      5 stars
      Oh, yummy! I'd love to try these without the bread crumbs and was actually looking at a similar recipe earlier today, but this one looks better.

      Reply
    3. leigh

      July 06, 2015 at 2:37 am

      5 stars
      Oh great choice and welcome to Group A! 🙂

      Reply
    4. Laura

      July 06, 2015 at 4:14 am

      5 stars
      Great way to use courgettes

      Reply
    5. danielle

      July 06, 2015 at 6:43 am

      5 stars
      Welcome to group A! These look amazing!! I love zucchini in any way shape or form so I am looking at these thinking I need to try them ASAP.

      Reply
    6. sara

      July 06, 2015 at 6:52 am

      5 stars
      Yum! These look fantstic...I love zucchini. Definitely need to try this. 🙂

      Reply
    7. Leslie Limon

      July 06, 2015 at 2:47 pm

      5 stars
      So glad to have you cooking with us in group A. And I love your choice of recipe this month. I <3 zucchini!

      Reply
    8. Marie @ Not Enough Cinnamon.com

      July 06, 2015 at 6:02 pm

      5 stars
      I LOVE your life philosophy, I think shaking things up is an great thing to do! My husband and I moved to Australia (from France) three years ago, and we'll probably move to another country in the coming months even though I love my life here. I just want to keep moving and go on my next adventure, and people think we're crazy! haha.
      Anyway, welcome to group A. This recipe looks amazing 🙂

      Reply
    9. Cindy @ Hun... What's for Dinner?

      July 07, 2015 at 7:35 am

      5 stars
      OMG these look so good! I absolutely love zucchini and I bet this would be a great way to get my kiddos to eat it too.

      Reply
    10. Katie Zeller

      July 07, 2015 at 11:46 am

      5 stars
      Zucchini season started at our house last week - good timing; great recipe!

      Reply
    11. Norma Chang

      July 07, 2015 at 3:49 pm

      5 stars
      Zucchini season is here. Will try these sans cheese, need to be on a cheese free diet.

      Reply
    12. Elizabeth

      July 08, 2015 at 11:39 am

      5 stars
      I love baked zucchini-- I can almost pretend they are french fries 🙂

      Reply
    13. Laura

      July 08, 2015 at 7:29 pm

      5 stars
      Susan, We're so glad you've joined our corner of the Secret Recipe club world. I love what you did with Lori's recipe - and now I have to make them myself. All you had to say was "parmesan baked" and I headed for the pantry 🙂

      Reply
    14. Roxanne

      July 11, 2015 at 5:55 am

      5 stars
      THIS IS RIGHT UP MY ALLEY!!!
      I love it!!

      Reply
    15. Janet

      August 06, 2015 at 11:30 am

      5 stars
      My next door neighbour's garden has zucchini that is ready right now and she shares with me all the time.(I give her baking - she gives me fresh veggies) I'm having company on Saturday so guess what I'll be making - can't wait to try it. I think I might serve them with a dip and voila a healthy delicious appetizer. As always, thanks for another great recipe!

      Janet

      Reply
      • The Wimpy Vegetarian

        August 06, 2015 at 12:25 pm

        I hope you like the dish, Janet! We loved them. They're best fresh from the oven, still warm and a little crispy. Have fun with them 🙂

        Reply
    16. Mindy S

      July 03, 2023 at 10:16 am

      5 stars
      I served these Parmesan zucchini with marinara sauce as a dip and omg it was amazing!! Love it so much!

      Reply
      • The Wimpy Vegetarian

        July 03, 2023 at 10:19 am

        That makes me soooo happy! They're wonderful with marinara sauce 🙂

        Reply
    17. Sandhya S

      July 03, 2023 at 5:02 pm

      5 stars
      These crispy zucchini sticks with a savory Parmesan coating were a delicious and healthy snack option. My kids loved it.

      Reply
    18. Ned

      July 03, 2023 at 7:38 pm

      5 stars
      What a game changing recipe! Thank you for this. I can't wait to use up my garden zucchini!

      Reply
    19. Patricia

      July 03, 2023 at 8:44 pm

      5 stars
      I love these as a tasty & healthy snack or side! I mean...fried is fab, but you know! Baking these is such a great option!

      Reply
      • The Wimpy Vegetarian

        July 04, 2023 at 2:01 pm

        Thank you!

        Reply
    20. Ieva

      July 04, 2023 at 12:49 am

      5 stars
      These were the first thing I made with this year's courgette harvest, and wow! Such a brilliant recipe to add to our summer dish collection! Absolutely delicious 🙂

      Reply
      • The Wimpy Vegetarian

        July 04, 2023 at 2:02 pm

        I'm so happy you like this recipe! Thanks for letting me know!

        Reply
    21. Stephanie

      July 04, 2023 at 2:35 am

      5 stars
      Yum! I made the scrumptious parmesan baked zucchini for an appetizer last night. Simply delish! This recipe is going straight into my recipe box.

      Reply
      • The Wimpy Vegetarian

        July 04, 2023 at 2:02 pm

        Yay! I'm so glad you like it!

        Reply
    22. Tavo

      July 04, 2023 at 5:07 am

      5 stars
      Your Zesty Baked Zucchini Sticks with Parmesan truly hit a home run in my kitchen! The balance of flavors is masterful - the freshness of zucchini, the zing of the spices, and the decadent touch of parmesan work together to create an unforgettable snack. What's even better is the delightful crispiness that doesn't compromise the moist and tender inside, making for a perfect bite every time. Each step of your instructions is clear and concise, making this recipe as enjoyable to prepare as it is to devour.

      Reply
      • The Wimpy Vegetarian

        July 04, 2023 at 2:02 pm

        What a lovely message! Thank you so much.

        Reply
    23. Cara

      July 04, 2023 at 8:38 am

      5 stars
      As if I could love summer zucchini any more than I already do! All the heart eyes for these crispy seasoned pieces

      Reply
      • The Wimpy Vegetarian

        July 04, 2023 at 2:03 pm

        I love summer zucchini too!

        Reply
    24. Ali

      July 04, 2023 at 2:39 pm

      5 stars
      I had these in a restaurant once and always wanted to make them at home. I can’t wait to try this recipe, the pictures look amazing!

      Reply
    25. Julie

      July 04, 2023 at 5:43 pm

      5 stars
      I had some extra zucchini from the garden and I love how these came out! Such a tasty way to prepare them without frying them!

      Reply

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    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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