Baked Zucchini Sticks Recipe (Crispy Parmesan Oven-Fried Zucchini)

These baked zucchini sticks turn crispy and golden with big parmesan flavor. No flour or eggs needed. The trick is dipping the zucchini in olive oil so the savory herb coating sticks, then baking and briefly broiling for an irresistible side dish that tastes like classic oven-fried zucchini.

John is visiting the blog today to share a recipe we made this weekend. Enjoy!

Sometimes you just want the kind of food you used to order at your favorite neighborhood spot. Crispy appetizers. A basket in the middle of the table. Everyone reaching in for “just one more”.

Fried mozzarella sticks, fried zucchini sticks, potato skins. I remember back to the days when I was in college, before I knew I had gluten sensitivity. My friends and I would head to the local watering hole after a basketball game or a workout and order up mounds of pub food. Boy, that food was delicious.

Of course we washed down those delicacies with our favorite on tap beverages (no gluten-free beer back then). In the words of the Boss, those were “glory days.” Or were they? At the time, I didn’t know how much damage was being done to my body.

Since I’ve switched to a gluten-free diet, those “glory days” of food are only a distant memory and all of that food is now off-limits. Yes, we can buy some of the same types of food from gluten-free companies, but those are usually highly processed.

Since I am attempting to reverse some of the latent effects of gluten, I have also eliminated most grains and processed foods from my diet and have started incorporating a large amount of greens. I guess you could call it a moderate paleo diet.

Nonetheless, I was craving some of that pub food over the holidays. Don’t ask me why. Following strict diets can be hard.

So Barbara and I decided to come up with two gluten-free, paleo friendly recipes to try and satisfy my cravings. To my delight, they were even better than the pub food I remember and much more nutritious too. 

Oven-Baked Crispy Zucchini Sticks

Today, I’m sharing our first creation: Baked Zucchini Sticks. In a couple of weeks, we’ll have our breaded Gluten-Free Baked Zucchini Chips recipe for you.

I have added these to our 8 Best Keto Snacks along with Mozzarella Wrapped In Prosciutto With Basil Sauce and salty savory Crispy Salami Chips.

Plus of course they’re part of our delicious collection of Soups and Side Dishes to Grace Your Holiday Table, that you will want to bookmark for later.

A Great Way to Use Extra Zucchini

The Secret to Crispy Oven-Fried Zucchini

So grab your apron and let’s make zucchini sticks. Here’s what you’ll need.

Ingredients

Instructions

*Free printable recipe card is available at the end of the post.

1. Slice your zucchini

To begin you’ll need four zucchini, quartered lengthwise to make wedges.
If you prefer smaller pieces for dipping, cut each wedge in half crosswise. Alternatively, you can cut each quarter across in the middle so they can be easily picked up and eaten by hand. You can see this in the cooking video right above the recipe card.

2.Prepare parmesan mixture

Combine finely-grated Parmesan, sage, oregano, basil, garlic powder, salt and pepper in a mixing bowl.

3. How do you make zucchini crispy in the oven?

Coating the zucchini with olive oil before dredging in parmesan herb mixture helps the crust stick and crisp while baking. Then place skin side down onto a rack in the oven. 

4. How Long to Bake Zucchini Sticks

One of the most common questions is how long to bake zucchini sticks so they stay crisp.
For best results:

• Bake at 350°F for 15 minutes
• Then broil for 2 to 3 minutes

The broil step is what gives them that golden finish.

5. Garnish and serve

Then sprinkle with parsley. Serve right away. Like most baked appetizers, zucchini sticks taste best fresh from the oven. Absolutely out of this world delicious.

Air Fryer Variation

For Air Fryer Zucchini Sticks, you can cook these in the air fryer at 400°F for 8–10 minutes until golden.

Serving suggestions

These baked zucchini sticks pair well with:

• grilled chicken
• burgers
• steak
• roasted fish

They’re an easy way to add vegetables to dinner without much extra work.

Zucchini for kids

This is a zucchini Recipe Kids Love. The crispy coating and dipping sauce make zucchini much more appealing for kids.

Best Dipping Sauce

• Gluten-free ranch dressing
• Garlic aioli
• Marinara sauce (homemade Italian Red Sauce or jar sauce)
• Homemade Salsa
• Caramelized Onion Dip

Pro tips and recipe notes

Love zucchini? Try these recipes

6 Healthy And Delicious Zoodles (Zucchini Noodles) Recipes: Here are my favorite zoodles recipes. They’re so fun to make and very fun to eat too.

Healthy Lemony Marinated Zucchini Salad: Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Zucchini Lasagna Casserole That Really Rocks: This is a delicious low carb meal!  And I’ve included a cool cooking video so you can watch how to make it.

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Watch how to make it

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Baked Zucchini Sticks Recipe (Crispy Parmesan Oven-Fried Zucchini)

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Crispy baked zucchini sticks with Parmesan. An easy way to make zucchini feel like a pub-style side.

Course Appetizer, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 61kcal

Author Barbara Bianchi

Ingredients

• 4 zucchini quartered lengthwise to make wedges
• 1/2 cup Parmesan finely grated
• 1/2 teaspoon sage
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon parsley

Instructions

• Preheat oven to 350 ℉. Brush about 1 tablespoon of olive oil on a rack and place rack on a baking sheet.
• Combine Parmesan, sage, oregano, basil, garlic powder, salt and pepper, in a mixing bowl.
  1/2 cup Parmesan, 1/2 teaspoon sage, 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/4 teaspoon garlic powder, salt and pepper to taste
• Dip zucchini in the remaining olive oil, dredge in Parmesan mixture and place skin side down onto rack. Bake for 15 minutes. Then broil for 3 more minutes until golden brown.
  4 zucchini, 2 tablespoons olive oil
• Sprinkle with parsley and serve immediately.
  1 tablespoon parsley

Notes

Why are my zucchini sticks soggy?
 Zucchini contains a lot of moisture. Baking them on a rack allows air to circulate so they crisp instead of steaming. If you don't have a pan like mine, you can also use a rack like this fitted in a baking sheet. Air circulation helps the coating crisp instead of steaming.

 

Do you peel zucchini for zucchini sticks?
 No. The skin helps the wedges hold their shape while baking.

 

Can you make zucchini sticks ahead of time?
 They’re best fresh, but you can prep the coating and cut the zucchini in advance.

 

Can you freeze baked zucchini sticks?
 Freezing is not recommended because zucchini releases water as it thaws.

 

How do you store leftovers? Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to bring back the crisp texture

 

How do you store leftovers? Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to bring back the crisp texture

Nutrition

Calories: 61kcal | Carbohydrates: 2.6g

did you make this recipe? If you found this recipe helpful, please leave a quick comment and a ★★★★★ rating. It really helps others find this recipe and means a lot to me. Thanks so much!