Baked Parmesan Zucchini Sticks
Zucchini is delicious, but boy is it prolific! If you accidentally overplanted the zucchini and it’s coming out of your ears or if your neighbors have taken to leaving it on your front porch, you need this recipe to help you use up your bounteous harvest.
This recipe works well in the air fryer, too, if you have a large enough air fryer. My family gobbles these up with abandon, so I actually make 3 baking sheets full (about 20 small zucchini) at a time. That’s why I always make them in the oven.
Frugal tip: I make my own bread crumbs from the heels of the bread that nobody ever wants. I just toss all of those bread pieces into a bag I keep in my freezer.
Periodically, I leave the bag of bread remnants on the counter, open, overnight so it all dries out. The next morning, I throw them in my food processor and pulse them to crumbs. You can keep the crumbs in your freezer almost indefinitely, so you’ll have them on hand whenever you need them.
When you shake the zucchini sticks in the bag with the topping, be very gentle, but also thorough. You want plenty of that yummy, crispy, flavorful coating on your zucchini sticks!
I eat keto, so I leave the bread crumbs out of my portion, or substitute crumbled pork rinds, but make a quintuple batch of the recipe below for my family. I like them just as well without the bread crumbs because the parmesan crisps up nicely!
If you make them without the bread crumbs, each serving is 91 calories and 2.7 net carbs.
- 4 young zucchini, quartered lengthwise
- 1/2 cup parmesan cheese (I’m lazy and use the dried stuff in the can, but freshly grated would be better!)
- 1/2 cup bread crumbs (use panko or homemade; for keto omit or substitute crumbled pork rinds)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- pinch cayenne
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Directions for Zucchini Sticks:
- Preheat your oven to 400 degrees F.
- Spray a baking sheet with non-stick spray.
- In a large, zip-top bag, combine parmesan and spices.
- Baste zucchini sticks with olive oil and place them gently in the bag with parmesan mixture. Shake the bag gently, then remove zucchini sticks onto the prepared baking sheet. Place into oven and bake until tender, about 15 minutes. Then turn your oven up to the overhead broiler for about 3 minutes, or until crisp and golden brown. Watch them through the last step because broil works fast!
- Serve immediately, with homemade ranch dip, if desired.
- I eat keto, so I leave the bread crumbs out of my portion, but make a triple batch of the recipe below for my family. I like them just as well without the bread crumbs because the parmesan crisps up nicely!
- Ranch dressing dip
- If you want to air fry yours, follow the recipe, except air fry at 400 for 15 minutes.
If you prefer, these are also yummy dipped in marinara sauce, but my kiddos prefer the ranch.
This recipe works just as well with any other type of summer squash. Crookneck are difficult to quarter lengthwise, but these work just as well with squash cut in rounds.
If you’re lucky enough to have leftovers, these zucchini sticks are just as yummy the next day, or chop them and add to an omelet. One of the best things about these delicious zucchini sticks is that if you can get your zucchini free from your garden or your neighbors, they cost you next to nothing!
Do you need a few more zucchini recipes to use up your harvest?
- Zucchini FREE
- Parmesan $1.50
- Bread crumbs FREE
- Spices $0.33
- Olive Oil $0.35
Recipe serves 8 for about 27 cents per serving
Save this recipe for baked parmesan zucchini sticks for later!