Zucchini is one of those humble vegetables that often gets overlooked—until you’ve tasted it transformed into golden, crisp-tender baked sticks. This simple side dish or snack is a celebration of summer squash, coated in a crunchy crust and baked to perfection. Whether you’re serving them up at a backyard barbecue, a game-day spread, or just for a healthy weeknight bite, they never disappoint.
As a home cook always looking for ways to sneak in more vegetables without compromising on taste, these zucchini sticks have become a staple in my kitchen. They’re satisfyingly crispy on the outside, tender on the inside, and ideal for dipping into your favorite sauces. The best part? They’re baked, not fried—so you get all the crunch without the grease.
If you’re growing zucchini in your garden or have a few extra from a farmers’ market haul, this recipe is the perfect way to use them. Plus, kids (and even veggie skeptics) love them. I’ve served them to guests countless times, and they always disappear faster than the main course!
These baked zucchini sticks come together quickly with pantry staples, and you can easily customize the coating to fit your taste. Whether you’re trying to eat lighter or just looking for a delicious new snack idea, these crunchy veggie sticks hit the spot.
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Why You’ll Love This Recipe
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Healthy and baked, not fried – A light alternative that still gives you crispy results.
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Perfect for picky eaters – Even non-veggie lovers go back for seconds.
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Quick prep time – From start to finish, you can have them on the table in under 30 minutes.
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Great for dipping – Serve with marinara, ranch, or garlic aioli for extra flavor.
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Versatile side or snack – Works as a party appetizer, light lunch, or dinner side dish.
Ingredients & Detailed Notes
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Fresh zucchini – Choose firm, medium-sized zucchini with smooth skin for best texture.
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Eggs – Acts as a binder to help the coating stick to the zucchini.
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Panko breadcrumbs – These Japanese-style breadcrumbs create an ultra-crispy crust.
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Italian seasoning – Adds herby, savory flavor to the coating.
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Garlic powder – Brings warmth and depth without overpowering the zucchini.
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Salt and pepper – Essential to balance and enhance the overall flavor.
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Olive oil spray – Helps the coating crisp up in the oven without frying.
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Step-by-Step Instructions
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack for extra crispiness.
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Prepare the zucchini: Wash and trim the ends. Slice each zucchini in half lengthwise, then cut into sticks about ½ inch thick.
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Set up your dredging station: In one bowl, beat the eggs. In another, mix the panko, Italian seasoning, garlic powder, salt, and pepper.
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Coat the zucchini: Dip each stick into the egg, then roll in the breadcrumb mixture, pressing lightly to adhere.
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Arrange and spray: Place coated sticks on the prepared baking sheet. Lightly spray the tops with olive oil to help them brown.
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Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
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Serve hot with your favorite dipping sauce.
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FAQ
Can I make these ahead of time?
You can prep the zucchini sticks and keep them refrigerated for a few hours before baking. However, for the best crisp texture, bake just before serving.
Yes, but panko gives a crunchier result. Regular breadcrumbs will still work if that’s what you have on hand.
How do I make them gluten-free?
Use gluten-free panko or crushed rice crackers as a coating.
Do I need to salt the zucchini to remove moisture?
It’s not necessary for this recipe, but if your zucchini is very watery, you can salt and pat it dry before coating.
Storage Tips
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Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to revive crispiness.
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Freezer: Not recommended. The zucchini can become mushy after thawing.
Variation Ideas
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Spicy Kick: Add cayenne pepper or chili flakes to the breadcrumb mixture.
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Cheesy Crust: Mix grated hard cheese like Romano or Asiago into the coating.
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Herb Blend: Swap Italian seasoning with dried basil, thyme, or rosemary.
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Air Fryer Option: Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through.