Baked Zucchini Sticks are lightly tossed with olive oil, salt, and pepper, then coated with crunchy panko breadcrumbs and parmesan cheese before being baked to perfection. For an extra touch, I like to sprinkle a little salt over the zucchini sticks after baking, but that is up to you. These sticks make a delicious and healthy snack or side dish. They’re a flavorful way to use up zucchini and a great addition to my collection of Zucchini Recipes—be sure to check them out! You might enjoy my Crispy Fried Zucchini Sticks if you prefer a crispier option.

Sheet pan of Baked Zucchini Sticks on a wooden table from overhead.

Baked Zucchini Sticks Ingredients & Smart Substitutions

Zucchini: I like to keep the skins on the zucchini for the most nutrients in the zucchini sticks. However, you could peel the zucchini if that is your preference. If you don’t have zucchini, try the recipe with yellow squash.
Oil: Extra virgin olive oil has a robust flavor that is versatile enough to be used in many recipes. In addition, it has some health benefits like monosaturated fats, and antioxidants, and can contribute to heart health. If you don’t have olive oil, you can substitute avocado oil, coconut oil, or melted butter. But, the zucchini sticks will have a different flavor profile.
Panko: Panko is a Japanese-style breadcrumb that is lighter and will stay crispier longer. Look for panko in the Asian food aisle of the grocery store. If you don’t have Panko, regular breadcrumbs or crushed cornflakes would also work.
Parmesan Cheese: Freshly grated parmesan cheese will give you the best results when it comes to flavor and texture. But, pre-grated parmesan is still a good option. Or, try using Pecorino Romano or Asiago cheese.

Tray of Baked Zucchini Sticks on a wooden table.

Best Dips For Baked Zucchini Sticks

Although I love the sticks with just a little extra salt sprinkled over the tops, there are a few dips that I would pair with them as an option. Try serving them with marinara, ranch dressing, aioli, or buffalo sauce.

Storing & Reheating Baked Zucchini Sticks

To store baked zucchini sticks, first, let them cool completely. Next, store them in an airtight container in the refrigerator. They will last up to 2-3 days. Reheat the zucchini sticks in the oven to crisp them up a bit. Using the microwave will make them soggy (but they will still taste good)! For longer storage, freeze the zucchini sticks.

Close up of Baked Zucchini Sticks on a wooden table.

Freezing Baked Zucchini Sticks

To freeze leftover baked zucchini sticks, first, let them cool completely. Next, place the sticks onto a baking sheet and into the freezer for an hour or two. Once solid, transfer the zucchini sticks to a freezer-safe bag or container. They will last up to 2-3 months. Reheat in the oven directly from frozen.

5 from 1 vote

Baked Zucchini Sticks

Prep Time 10

Cook Time 30

Total Time 40

Easy and flavorful Baked Zucchini Sticks recipe! Crunchy panko coating with a hint of parmesan cheese. Great as a snack or side dish.

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Ingredients

▢ 5 medium zucchini, about 12 ounces each
▢ 3 tablespoons extra virgin olive oil
▢ ½ teaspoon kosher salt, plus more for garnish*
▢ ½ teaspoon black pepper
▢ ⅓ cup (36 g) plain panko breadcrumbs
▢ ¼ cup (25 g) parmesan, finely grated

Instructions

Position the oven rack to the top of your oven. Preheat oven to 450°F and set out a large baking sheet. Set aside.
Working one zucchini at a time, cut off both ends.
Cut each zucchini in half lengthwise to make two long pieces.
Lay the halves flat on the cutting board.
Cut each half into 4-5 long sticks, aiming for even-sized pieces. Repeat with the remaining zucchini.
Arrange the zucchini sticks onto the baking sheet in an even row, skin side down, keeping them close together.
Drizzle zucchini with oil, salt, and pepper. Toss to coat evenly.
In a small bowl combine panko breadcrumbs and parmesan. Then sprinkle the mixture evenly over the tops of the zucchini sticks.
Bake for 27 minutes. Then, broil for 3 minutes, watching carefully, until golden brown.
Serve warm.