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5 from 1 vote

Baked Zucchini Sticks

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4 servings
Author: Bailey
Zucchini is breaded with a panko and parmesan breading before being baked until perfectly crisp and golden.
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  • 3 zucchini medium
  • 1 cup panko breadcrumbs
  • cup parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt and pepper each
  • 2 eggs beaten
  • 1 cup all purpose flour
  • ½ teaspoon cayenne pepper
  • marinara sauce, dill dip, or ranch dressing for serving


  • Preheat oven to 425°F. Line a baking sheet with foil and spray with cooking spray. Set aside.
  • Cut zucchini into quarters lengthwise, then cut into thirds or quarters widthwise to create thick matchsticks
  • Prepare 3 bowls: in the first, combine panko, parmesan, Italian seasoning, salt and pepper. In the second, whisk two eggs with 2 tablespoons water. In the third, combine cayenne pepper and flour.
  • Working in batches of 4 at a time, coat zucchini sticks in flour, then egg mixture, then panko mixture, shaking off excess between dips. Arrange in a single layer on prepared baking sheet.
  • Bake zucchini sticks for 20-24 minutes or until breading is golden and zucchini is soft, flipping halfway through cooking.
  • Serve immediately with dipping sauce.


Use different hands while working with wet and dry ingredients to avoid breading hands.
Calories: 150kcal | Carbohydrates: 16g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 577mg | Potassium: 443mg | Fiber: 2g | Sugar: 5g | Vitamin A: 582IU | Vitamin C: 26mg | Calcium: 170mg | Iron: 2mg