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Shop My Kitchen

Weekly Menu Plan

Weekly Menu Plan
Weekly Menu Plan



Parmesan Crusted Zucchini Sticks

Parmesan Crusted Zucchini Sticks are baked, not fried.  They're crunchy and delicious! 
Parmesan Crusted Zucchini Sticks on white plate from Walking on Sunshine.

I love zucchini and I love to plant zucchini in our garden every summer.  

And yes, sometimes we get an abundance and I need to find different ways to use it all up. I made these Parmesan Crusted Zucchini Sticks tonight for dinner and they were amazing. 

So delicious and crunchy without being fried.  I will definitely be using this recipe over and over again this summer as our zucchini plants start producing.  

Before we get into the recipe, I wanted to share with you where I'm keeping my herbs this year. Every year when I plant my herbs they never really grow.  So this year I decided to place them on the shelf my hubby built on the side of my potting shed.

We also hung an old window to make things look even prettier.  I love the way everything came together and the herbs are really growing here! They get the perfect amount of sunlight.  This was a few weeks ago.

This was last night.  I've added a few more herb plants as well.  And my Easter pansies are still doing good too.

Parmesan Crusted Zucchini Sticks Recipe 

You can brush the olive oil on to the zucchini sticks before they bake or you can use my favorite Kitchen Spritzer.  This works really great in controlling how much oil you use.  You can purchase one here from my Pampered Chef website or message me if you need help. 

Ready for the oven.
Parmesan Crusted Zucchini Sticks on baking tray lined with parchment paper from Walking on Sunshine.

Bake for 10 to 15 minutes or until golden brown and tender.

Parmesan Crusted Zucchini Sticks on White Plate from Walking on Sunshine

Parmesan Crusted Zucchini Sticks

Parmesan Crusted Zucchini Sticks are baked, not fried. They're crunchy and delicious!


  • 2 medium sized zucchini
  • 1/2 cup Panko breadcrumbs
  • 3 TBS. Parmesan Cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley; chopped
  • 1 teaspoon basil; chopped
  • 1/4 cup milk
  • 1 egg
  • olive oil for drizzling


  1. Preheat oven to 425 degrees.
  2. Combine together the breadcrumbs, Parmesan cheese and spices. Set aside.
  3. Cut each zucchini lengthwise in half and then cut each half into sticks.
  4. Beat egg and milk in a shallow dish.
  5. Dip each zucchini stick into the egg mixture and then into the breadcrumb mixture.
  6. Place each zucchini stick on to a baking tray that has been lined with parchment paper, press the breadcrumb mixture into the zucchini to make sure the breadcrumbs are sticking.
  7. Drizzle each zucchini stick with olive oil before baking.
  8. Bake for 10 to 15 minutes until the zucchini sticks are golden brown and tender.
Created using The Recipes Generator

Parmesan Crusted Zucchini Sticks before baking and after on white platter from Walking on Sunshine.

Find What You Need at Amazon!
Don't forget to check out my hubby's blog, Manning the Wall.


  1. These look yummy!
    Thanks for sharing on DIY Dreamer

  2. What a great alternative to traditional bread sticks! Plus, I love zucchini!

  3. These look great! Pinning and sharing!

  4. Lois, the "window box" looks amazing! I do love your parmesan crusted zucchini sticks, they look gorgeous and no doubt they are delicious! Pinning/sharing.

  5. I love zucchini and these sticks look amazing! Please come share your blog posts over at the Home Matters Linky Party! We'd love to have you for a visit. The Door is OPEN. :)

    Life With Lorelai

  6. These look so good and my daughter might actually eat zucchini this way!

  7. yum! I love fried zucchini, but this sounds great as well!

  8. These looks so good- I love trying zucchini in different ways. Pinned for later. Found your blog on the Sunday Features link party and started following on Pinterest.

  9. Great side! Thanks for linking up to Merry Monday! Pinned & Yummed! Have a great week!

  10. Yum Yum!! These look amazing. I love zucchini sticks. So much better baked than deep fried.

    Have you linked up at #bloggerspotlight yet this week? You should!

  11. I sure love your recipes, they are so delicious!! I know the feeling with zucchini over abundance, they are so easy to grow and delicious. We shred some up and freeze it to make chocolate zucchini bread through the winter, but this recipe would be a delicious way to use some of it up too. Sharing with my followers. Thanks so much for linking up with Inspire Me Monday. I hope you have a blessed week!!

  12. I really love zucchini, to the point where I've never experienced that rumored abundance of it other gardeners do. Pinning this one!

  13. My mom makes a similar dish and I love them. Such a great way to use up an over-abundance ;) Thanks for linking up with Merry Monday this week.

  14. Perfect way to use all the abundance of zucchini from the garden! Looks SO good!

  15. Love your recipe!! Thank you for sharing with us at #HomeMattersParty . We would love to have you again this week.

  16. Thanks for sharing the recipe, I will try to moake it.
    driving directions


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