It was a delicious day in the kitchen working on appetizer recipes with Parmesan & Herb Zucchini Sticks as the next recipe highlight. Crispy coating, fragrant herbs, tender zucchini, and rich marinara create a fabulous vegetable delivery system.
Baked to crunchy perfection, Parmesan & Herb Zucchini Sticks are a healthy alternative to fried mozzarella sticks on your party table.
Variations of this recipe are all over the Internet; however, there is a technique included here to take this to a whole new level of crispy-from-the-oven goodness.
TIPS for Making the BEST Zucchini Sticks
First, we take care of the extra moisture in the zucchini, which can wilt the best of breadcrumb intentions.
Next, the olive oil is lightly mixed into the breadcrumbs and herbs to not only help it crisp in the oven but also keep the herbs and seasoning evenly suspended in the breadcrumbs rather than settling in the bottom of the bowl.
Finally, it’s baked on a cooling rack set over a pan so the heat can circulate on every side, eliminating the need to turn the sticks while baking.
I ate half of what I made before plating them for photos, wondering how soggy the remaining pieces might be by the time I was done (ready to finish them off).
20 minutes later when they were done modeling for me, I put them back in the oven to rewarm for lunch and they were as perfectly crisp as when I first took them out of the oven.
Yes, I ate a dozen of these zukes and don’t feel the least bit guilty.
Panko breadcrumbs are a must here; the texture is just not the same as regular crumbs. Serve them hot from the oven with your favorite marinara sauce or creamy ranch dressing; just don’t be surprised if you can’t stop eating them.
Adapted from Aggies Kitchen’s Baked Parmesan Zucchini Sticks
More Healthy Zucchini Recipes:
- Meat Lover’s Zucchini Lasagna
- Italian-Style Stuffed Zucchini
- Zucchini-Ginger Bread
- Quinoa Vegetable Pilaf
- Vegetable Tian
Parmesan & Herb Zucchini Sticks
Ingredients
- 2 medium zucchini cut into 1/2" inch sticks
- 1/2 teaspoon sea salt
- 2 large eggs whisked
- 3/4 cup Panko crumbs unseasoned
- 3/4 cup grated Parmesan
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 3/4 teaspoon granulated garlic
- pinch salt and pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 425°.
- Trim the ends of the zucchini and then cut into 1/2″ sticks by first cutting it in half and then cutting each half into 8 4″sticks per half. Lay zucchini out on a sheet of paper towels and sprinkle cut edges with salt. Let rest 10-15 minutes to allow salt to draw out excess moisture.
- Whisk egg in a shallow bowl until blended. If you have a mortar and pestle, crush the dried oregano, thyme, and basil leaves to release fragrant oils.
- Mix bread crumbs, cheese, herbs, garlic, salt and pepper in another shallow bowl. Drizzle with 1-2 tablespoons of olive oil to lightly moisten breading, mixing thoroughly with a spoon until all the bread crumbs are lightly oiled and the same consistency.
- The breading should still be light and fluffy like a bread crumb topping, not soggy.
- Once the zucchini has released some of its liquid, blot with paper towels to remove excess moisture.
- Dip each zucchini stick in egg and then roll in the bread crumbs, gently pressing the breading onto the zucchini. Place on a rack-lined baking sheet or on a parchment lined baking sheet.
- Bake for 10-12 minutes or until golden brown. If using parchment, turn zucchini half way through the baking time. Serve with marinara sauce or ranch dressing.
Jill says
Can’t wait to try these in my new air fryer!
john@kitchenriffs says
Gosh, somehow I managed to miss this! My loss – these look terrific. Panko makes a great coating, and I love the tip on salting the zucchini. These look wonderful! Thanks.
April @ The 21st Century Housewife says
I like that you have used parmesan in these delicious zucchini sticks. I have never had them with parmesan in the breading before – what a fantastic idea! I adore fried zucchini, and I always feel good about eating it because I figure the goodness in the zucchini makes up for anything else 🙂 Your photographs look mouthwatering!
betsyb says
I really need to revisit how I use zucchini and this looks like a terrific way to do it! In the past I’ve hated the soggy and limp version I had once they came out of the oven, but the way you’ve prepared this makes me crave it…and of course it’s perfect for the Superbowl festivities!
Cindy says
These look so good that even my veggie-haters will probably like them!
Judy Purcell says
Maybe! But if they don’t, that leaves more for you and I don’t think you’ll mind. 😉
thedrivencook says
Oh yum these look awesome. I might not want to share!
Judy Purcell says
Oh, I know! It was hard to get a photo they were going so fast … and I was alone when I made them. 😉
Corey @ Family Fresh Meals says
Love these! I just made some pickles using the same technique. What a perfect, healthy dipping snack these zucchini sticks are! My one daughter isn’t a huge zucchini fan, but I bet she would be all over these! Thanks 🙂
Judy Purcell says
Thanks for hosting the Super Bowl Snacks link, Corey, and thanks for stopping by!
Bree says
Oh la la! These look perfect!
Hannah says
I love fried zucchini as a rare treat, but never tried breading and baking them. I’m already scheming up ways to remove those eggs- Thanks for the recipe, this is such a great idea!
Raymund says
What a healthy snack appetizer!
Kelly says
I have these in the oven right now!!! Just saw you had a similar recipe, yummy!! 🙂
Wendy (The Weekend Gourmet) says
Thanks so much for sharing these in my Super Bowl linky party! I love that they’re yummy and healthy! So much football food is a bit heavy, but this is a great way to lighten things up. I could eat an entire tray of these…
Nicole Feliciano says
I want to come to your superbowl party! Thanks so much for sharing on Momtrends!
Sammie says
That looks great! And it’s so healthy too!! Perfect snack that I can eat myself silly!!!
Linda says
These are so addicting!! In a very healthy way…love it!! I too make mine on a rack so they toast up perfectly. I’m definitely craving zuchini sticks now!
Kelly says
What are Panko breadcrumbs?
Judy Purcell says
Kelly, I’m so glad you asked! I forgot to link that ingredient for explanation, whew, now that’s done. http://en.wikipedia.org/wiki/Panko Panko is a Japanese breadcrumb product that is lighter in texture, more flaky in appearance than regular breadcrumb. You can find it in larger grocery chains, usually right beside other breadcrumbs or in the ethnic foods, in Asian markets, or at Whole Foods, which is where I get mine.
Kelly says
Hey Judy,
I wanted to let you know I made your zucchini sticks! The flavor was wonderful and they were really easy. I blew it on some portion of the moisture reduction process, though, so they were a bit on the soggy-ish side. They were good anyway, though, so I’ll definitely try them again.
Thanks for the recipe!
Judy Purcell says
Oh, that just does my heart good to hear that you liked them, though I am always up for knowing if you didn’t too–both help me refine recipes! Really, thanks for taking the time to say so, I really appreciate that.
sportsglutton says
Excellent (non-fried) game day recipe. I didn’t think even the manliest of men would turn these down. 😉
Judy Purcell says
My manly man was disappointed I had eaten them all before he got home! 😀 I assured him we would have more for game day.
Greg says
Those look fantastic!
Judy Purcell says
Thanks, I love it when it looks as good as it tastes. 🙂
ChgoJohn says
These work on so many levels but for me, the bet thing about them is what they’re not. They aren’t fried which is often the bane of any game day. Great ideas & great recipes!
Judy Purcell says
Thanks, I was happy to get the crispy texture without being fried, especially since I ate so many!