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Chef Ava

Crispy Parmesan Zucchini Sticks

These crispy Parmesan zucchini sticks are coated in crunchy panko breadcrumbs, freshly grated Parmesan cheese, and garlic, then baked until perfectly golden and crispy. Tender on the inside and irresistibly crunchy on the outside, they're an easy vegetarian appetizer, snack, or side dish that's ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchinis, cut into sticks
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • salt, to taste
  • black pepper, to taste
  • 1 tbsp fresh parsley, chopped (optional)
  • olive oil spray

Equipment

  • large baking sheet
  • parchment paper
  • 2 shallow bowls
  • tongs
  • olive oil spray bottle

Method
 

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Beat the eggs in a shallow bowl.
  3. In another shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
  4. Dip each zucchini stick into the beaten egg, allowing any excess to drip off, then coat completely in the Parmesan breadcrumb mixture, pressing gently so the coating adheres.
  5. Arrange the coated zucchini sticks in a single layer on the prepared baking sheet without touching.
  6. Lightly spray the tops with olive oil spray.
  7. Bake for 20–25 minutes, turning halfway through, until golden brown, crispy, and the zucchini is fork tender.
  8. Sprinkle with chopped parsley if desired and serve immediately with marinara sauce, garlic yogurt dip, or ranch dressing.

Notes

Pat the zucchini completely dry before coating to help the breading stick. Arrange the sticks in a single layer without touching to ensure maximum crispiness. Spray generously with olive oil before baking and serve immediately while hot for the best texture.