Baked Zucchini Sticks

As we are all probably familiar, Summer is zucchini season. You either have some in your garden, were given some by people who do have a garden, or have seen an abundance of them in your produce section. They are everywhere! This variety of summer squash is, in my opinion, one of the most versatile vegetables. I love that it has a mild taste meaning it can take on the flavor of whatever dish it’s added to. Thanks to this, it can be “hidden” in all kinds of dishes like my grandma’s chocolate cake or even added to marinara sauce to add texture. Despite its tendency to play back-up, don’t underestimate its ability to take center stage.

In this recipe, Baked Zucchini Sticks, the zucchini earns its name in lights. I can only describe this recipe as a cross between fried mozzarella sticks and french fries. Sounds good, doesn’t it? I promise you won’t be disappointed. How can I offer such a ringing endorsement and promises of vegetable love? Because even Ryan likes these. That’s right blog friends, there is a vegetable that Ryan gladly eats and has even requested from time to time. Most of the time he merely tolerates or chokes down whatever vegetables I put on his plate, this is one he enjoys eating. That is quite an accomplishment in my book.

Now, we do make zucchini in a variety of dishes, but this is, by far, the best. Over the past year, I have made this recipe numerous times. I have served these alongside burgers, lasagna, pizza, chicken, you name it. I like them best as written in this recipe, with an Italian flare and served with marinara sauce, but you can play with the spices and herbs a bit to create something totally different.

Baked Zucchini Sticks

2 medium zucchini
⅓ cup italian-style bread crumbs
⅓ cup grated parmesan cheese
¼ tsp garlic powder
¼ tsp dried basil
⅛ tsp salt
¼ tsp black pepper
1 egg, lightly beaten
cooking spray

Preheat oven to 400 degrees.

Line a baking sheet with foil and coat with cooking spray.

Cut the zucchini in half lengthwise then into thick spears.

Combine the bread crumbs, Parmesan cheese and seasonings; mix thoroughly.

Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly.

Place on baking sheet and spray the top of each spear with cooking spray.

Bake for 10-12 minutes then turn the oven to broil and cook, watching carefully, until they become golden brown, 1-2 minutes.

Source: For the love of cooking
4 servings | 2 POINTS


August 24, 2009. recipes.


  1. Sara replied:

    Those look awesome. I love zucchini, can’t wait to try these out.

  2. Heather Damron replied:


  3. Cathy replied:

    Oh man, these look incredible! I will be making these this weekend for sure. BTW, I don’t think I’ve ever thanked you for including the WW points for all your recipes. I’m doing WW now in an effort to FINALLY lose the baby weight (since my baby just turned 2) and it is SO nice to just hop on over and have the points already calculated.

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