Step-by-Step Instructions
Prep the zucchini
Wash and trim the ends of the zucchini.
Cut into sticks about 3–4 inches long and ½ inch thick. Pat dry with a paper towel to remove excess moisture.
Set up your breading station
Place flour in a shallow dish.
Beat eggs in a second dish.
In a third dish, mix breadcrumbs, Parmesan, garlic powder, paprika, oregano, salt, and pepper.
Coat the sticks
Dredge each zucchini stick in flour, shaking off excess.
Dip into egg wash, then roll in breadcrumb mixture until coated.
Bake
Preheat oven to 425°F (220°C).
Arrange coated zucchini sticks on a parchment-lined baking sheet.
Lightly spray with cooking spray or mist with olive oil for extra crispness.
Bake for 18–22 minutes, flipping halfway, until golden brown and crunchy.
Serve and dip
Transfer to a serving platter and serve hot with marinara, ranch, or your favorite dipping sauce.
Tips for Success
Use a wire rack on your baking sheet for even crispiness all around.
Don’t skip the Parmesan—it adds flavor and helps the coating stick.
Go bold with spices: Add cayenne or chili powder if you like extra heat.
Serve immediately: These are best enjoyed hot and fresh from the oven.
Final Bite
Zesty Baked Zucchini Sticks are proof that veggies can shine as the star of the snack table. Crispy, savory, and bursting with flavor, they’re the kind of dish that wins over both vegetable lovers and skeptics alike. Whether you’re serving them as an appetizer, a game-day snack, or a fun side dish, these golden zucchini sticks will disappear fast—so you might want to make a double batch!
