Baked zucchini sticks are an easy appetizer made with a handful of simple ingredients. Thin zucchini sticks are breaded with toasted panko, parmesan, and ranch seasoning, then baked in the oven until crispy.
Recipe summary
Flavor/texture: Tender zucchini sticks are coated in a crunchy, baked parmesan panko crust.
For a crunchy baked crust: Toast your panko bread crumbs on the stovetop before assembly!
Yield: 32 sticks (enough for 4 or more to share!)
Similar to: Greek Fried Zucchini, Cheesy Zucchini Bites
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Ingredients and substitutions
- Zucchini - You'll need one pound of zucchini for this recipe. This equals about 3 small or 2 medium zucchini.
- Panko bread crumbs - Panko bread crumbs add a nice crispy coating to your zucchini sticks - the gluten-free version also works well in this recipe. This recipe will work with regular bread crumbs, although your breading will not turn out quite as crispy.
- Egg - Helps the breadcrumb mixture adhere to your zucchini sticks.
- Flavor - Parmesan cheese, Ranch seasoning, salt, and pepper add savory flavor to your zucchini sticks.
How to make baked zucchini sticks
- Slice zucchini into ½ inch wide sticks.
- Pat dry on all sides with a paper towel.
- Dip zucchini into egg mixture.
- Transfer to the panko/parmesan mixture and gently pat to coat all sides.
- Place sticks on a cooling rack over a foil-lined baking sheet.
- Bake until zucchini is fork tender, but not yet soggy.
Tips and tricks
Slicing your zucchini sticks - Slice the top stem off each zucchini. Slice each zucchini in half (perpendicular). Then slice each shorter log in half longways. Last, slice each half-log into four sticks. Each medium zucchini will make 16 sticks this way.
Pat zucchini dry - Zucchini will begin to 'sweat' after it's been sliced. This wetness can make your breading soggy and cause it to slide off. Give your zucchini a pat dry with paper towels just before breading.
Use a cooling rack - This allows air to circulate all around the zucchini sticks and prevents them from getting soggy on the bottom.
Frequently asked questions
Any dipping sauce works great with zucchini sticks. Ranch dressing, buffalo sauce, or tzatziki sauce are great choices.
Leftovers will keep for 3-4 days in the refrigerator, but breading will get soggy when stored. Zucchini sticks are best served straight from the oven for ideal texture.
No, I don't recommend freezing this recipe. Zucchini gets very soft and soggy when frozen and thawed.
📖 Recipe
Baked Zucchini Sticks
Ingredients
- 1 pound zucchini, about 2 medium
- 1 cup panko bread crumbs
- ½ cup freshly grated parmesan cheese
- 1 teaspoon ranch seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large egg
Instructions
- Preheat oven to 425℉. Line a baking sheet with foil and top with an oven-safe cooling rack. Spray cooling rack with cooking spray and set aside.
- Slice zucchini into ½ inch wide sticks. Each zucchini will make approximately 16 sticks. Set aside.
- In a skillet over medium heat, add bread crumbs and toast for 2-3 minutes, stirring occasionally, until lightly browned.
- Remove from heat, pour into a shallow bowl, and allow to cool for a few minutes. Then add parmesan cheese, ranch seasoning, salt, and pepper. Toss to combine.
- Crack egg into a separate shallow bowl and whisk with a fork.
- Pat zucchini sticks dry with a paper towel, then dip into egg, flipping to coat all sides. Gently shake to remove excess egg, then transfer to breadcrumb bowl and gently pat to coat all sides. Transfer to prepared cooling rack topped baking sheet. Repeat with all zucchini sticks.
- Bake for about 20 minutes, or until zucchini is tender and can easily be pierced through with a fork. Serve hot with your favorite dipping sauce, like ranch dressing.
Recommended Equipment
Notes
- Yield: Serving size of 8 sticks is based on recipe making 32 sticks from 1 pound of zucchini.
- If your zucchini is very wet: Optionally, after slicing your zucchini sticks, add salt listed in recipe and allow to set for 20 minutes. This will help draw out the moisture from your zucchini. Then, thoroughly pat dry with paper towels and continue with recipe as written.
- Pan prep: Zucchini can be baked on parchment paper, but may need to be flipped halfway through to help bake evenly and prevent a 'soggy' side on the bottom.
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