Crispy Baked Parmesan Zucchini Sticks

(golden, crunchy, and oven-baked—not fried)

Servings: 4
Prep Time: 10 minutes
Bake Time: 20–25 minutes

Ingredients

• 2 medium zucchini

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs or panko (whole-wheat optional)

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp Italian seasoning

• ¼ tsp black pepper

• ¼ tsp salt

• 1 large egg, beaten

• Cooking spray or olive oil spray

Instructions

1. Preheat oven

   • Preheat to 425°F (220°C).

   • Line a baking tray with parchment paper.

2. Prepare zucchini

   • Cut zucchini into sticks.

   • Pat dry well to remove moisture (important for crispiness).

3. Make coating

   • In a bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, Italian seasoning, pepper, and salt.

4. Coat zucchini

   • Dip zucchini sticks into beaten egg.

   • Roll in Parmesan breadcrumb mixture, pressing gently.

5. Arrange & spray

   • Place sticks on baking tray in a single layer.

   • Lightly spray tops with oil.

6. Bake

   • Bake 20–25 minutes, flipping halfway, until golden and crispy.

7. Serve

   • Serve hot with marinara, garlic yogurt dip, or ranch.

 Nutrition Q/A

Q: Are these healthy?
A: Yes! They’re baked, not fried, low-carb, and packed with vitamins.

Q: Can I make them gluten-free?
A: Yes—use gluten-free breadcrumbs or crushed rice crackers.

Q: Are they WW-friendly?
A: Yes—use reduced-fat Parmesan and spray oil.

 Tips & Tricks

 Pat zucchini dry to avoid sogginess
 Use panko for extra crunch
 Don’t overcrowd the pan
 Broil last 2 minutes for extra crisp
 Best eaten fresh

 Variations

• Air Fryer Zucchini Sticks (390°F, 10–12 min)

• Keto Version – use almond flour instead of breadcrumbs

• Spicy Version – add chili flakes

• Cheesy Garlic Version – add extra Parmesan