I’m totally into this recipe because it’s a clever twist on a classic snack. The crunchy, baked zucchini sticks with a savory mix of Parmesan and panko are the perfect guilt-free treat. I love that it’s simple, versatile, and packs a delicious crunch that leaves me feeling both satisfied and refreshed.

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I’ve always been on the lookout for healthy side dishes that don’t skimp on flavor, so this Baked Parmesan Zucchini recipe is a total win for me. I cut 2 medium zucchinis into sticks and then dip them in a mix of 2 lightly beaten eggs, ½ cup grated Parmesan cheese, ½ cup panko breadcrumbs, and 2 tablespoons all purpose flour.

I also add ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and freshly ground black pepper to boost the flavor. Once they’re coated, I use a little olive oil or some cooking spray before baking until the sticks are nice and crisp.

This dish is packed with vitamins and is low in calories making it a healthy option whether you’re trying to lose a few pounds or just eat more veggies at dinner. I enjoy how it keeps things fresh and nutritious without sounding too fancy.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how it turns a simple zucchini into something totally tasty and healthy. I mean, it’s not just any side dish – the roasted Parmesan and panko coating gives it this really amazing crunch and flavor that just hits the spot every time. Second, I dig how easy it is to make. I don’t have to spend hours in the kitchen and it doesn’t need fancy ingredients so I can whip it up on a busy day without any hassle. And third, I appreciate that it’s a perfect go-to for summer meals – it’s light but still super satisfying, and the golden, crispy finish never fails to make me smile.

Ingredients

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Medium zucchinis are full of fiber and vitamins.
They add a fresh crunch and subtle flavor.
Large eggs offer protein and help bind the ingredients together.
They also give a creamy texture.
Parmesan cheese gives a salty and savory taste along with a good dose of calcium and protein.
Panko breadcrumbs add a light and crisp crunch.
They are mainly a carbohydrate source.
Garlic and onion powders bring a mild, savory spice that helps enhance every bite.

Ingredient Quantities

2 medium zucchinis, cut into sticks

2 large eggs, lightly beaten

½ cup grated Parmesan cheese

½ cup panko breadcrumbs

2 tablespoons all purpose flour

½ teaspoon garlic powder

½ teaspoon onion powder

Salt to taste

Freshly ground black pepper to taste

Cooking spray or a little olive oil for baking

How to Make this

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1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. In a shallow dish, mix together grated Parmesan, panko breadcrumbs, all purpose flour, garlic powder, onion powder, salt, and pepper.

3. In another bowl, lightly beat the eggs.

4. Dip each zucchini stick into the beaten eggs, making sure they get fully coated.

5. Next, transfer the zucchini into the Parmesan mixture and coat all sides evenly.

6. Arrange the coated zucchini sticks in a single layer on the prepared baking sheet.

7. Lightly spray each stick with cooking spray or drizzle a little olive oil over them.

8. Bake in the preheated oven for about 20-25 minutes until they turn nicely crisp and golden.

9. Check them in the final minutes to ensure they do not burn but achieve a crispy texture.

10. Remove from the oven and let them cool a bit before serving. Enjoy your delicious baked Parmesan zucchini!

Equipment Needed

1. Oven – for baking the zucchini sticks at 425°F
2. Baking sheet – needed to hold the sticks, lined with parchment paper
3. Parchment paper – used to line the baking sheet so nothing sticks
4. Shallow dish – for mixing the Parmesan, panko breadcrumbs, flour, and spices
5. Mixing bowl – to lightly beat the eggs
6. Fork or whisk – to beat the eggs properly
7. Knife – to cut the zucchinis into sticks
8. Measuring cups and spoons – to accurately measure the cheese, breadcrumbs, flour and spices
9. Tongs or spatula – for handling and transferring the coated zucchini sticks
10. Cooking spray bottle or small oil container – to spray or drizzle olive oil on the sticks before baking

FAQ

Q: Can I use a different type of breadcrumb or flour?

A: Sure, you can use any breadcrumbs you prefer; you might try gluten-free breadcrumbs or even crushed cornflakes if you're looking for a twist, and feel free to swap the all-purpose flour for a gluten-free one if needed.

Q: How do I know when the zucchini is done?

A: They should be lightly golden and crispy on the edges. Just keep an eye on them and if they feel tender when you poke them, you're good to go!

Q: Can i add extra spices to the coating?

A: Absolutely, you can throw in a pinch of paprika or dried basil if you want a bit more flavor. Just make sure not to overdo it so you dont overpower the parmesan.

Q: Can I make these ahead of time and reheat them?

A: Yes you can, though reheating in the oven is better for keeping them crispy than the microwave, so just pop them in a preheated oven for a few minutes before serving.

Q: What can I serve these baked parmesan zucchinis with?

A: They make a great snack or side dish. Try them with a marinara dipping sauce or a garlic aioli for an extra kick!

Baked Parmesan Zucchini Recipe Substitutions and Variations

You can use yellow squash in place of the zucchinis. It’s kinda similar in texture and taste but might be a bit sweeter.
If you’re looking for a vegan option, try substituting each egg with a flaxseed egg (1 tablespoon flaxseed mixed with 3 tablespoons water, let it sit a few minutes).
Instead of Parmesan, you could use Pecorino Romano which adds a sharper, saltier kick.
You can swap out panko breadcrumbs for regular breadcrumbs or even crushed cornflakes if you’re in a pinch.
If you’re out of all purpose flour, try using oat flour; it gives a nice nutty flavor that works pretty well in these recipes.