Oven-Fried Zucchini Sticks

"I love these."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by loof751 photo by loof751
photo by Suyin K. photo by Suyin K.
photo by Larona C. photo by Larona C.
photo by gailanng photo by gailanng
Ready In:




  • Preheat oven to 400 degrees F.
  • Spray a cookie sheet with cooking spray.
  • Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
  • Set aside.
  • Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
  • Beat egg and milk in a shallow bowl.
  • Dip each piece of zucchini in egg mixture then bread crumb mixture.
  • Repeat until all of the sticks are coated; place them on prepared cookie sheet.
  • Bake for 10-15 minutes or until brown and tender.
  • Serve with warm spaghetti sauce or ranch dressing.

Questions & Replies

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  1. peter.aylmore
    It is most useful to have the ability to convert from US measurements to metric HOWEVER ....... the following was the conversion from US to metric cooking spray 118.29 ml Italian seasoned breadcrumbs 29.58 ml parmesan cheese, freshly grated 29.58 ml romano cheese or 29.58 ml asiago cheese, freshly grated 2.46 ml garlic powder 2.46 ml oregano 2.46 ml basil 2.46 ml parsley 3 medium zucchini 59.14 ml milk 1 egg (might need 2) 236.59 ml spaghetti sauce or 236.59 ml ranch dressing It is worth noting that solid ingredients are gramms , not ml which is a liquid measurement . if i try to measure basil , or oregano cheese in ML , ( even disregarding the 2 decimal places ) then how tightly should i pack the ingreients ? in order to see the correct volume measurement ?


  1. Lucky Clover
    These were pretty good! They were quick and easy to make. I would add some salt next time, but other than that, the bread crumb mixture was really good.
  2. Danielle S.
    Super quick tasty recipe. I actually just left all the dry ingredients in the bag, dipped all the pieces and threw it into the bag and shook it. Worked great. I also used gluten free panko bread crumbs just because that's what i had lying around and sprayed the tops really quick with a spray coconut oil just to make it a little more crispy.
  3. Larona C.
    This was a very easy recipe. I used 1/3 cup of Cornmeal with the breadcrumbs for better texture. I also used buttermilk with 2 eggs as the mixture before coating and sprayed with oul before putting in the oven. Crunchy outside.
    • Review photo by Larona C.
  4. SloppyJoe
    These are great! DH and I almost always eat Fried Zucchini or Onion Rings with our pizza and these are a great Guilt-Free way to enjoy them! The first time I made them I didn't add anything extra because my Italian Breadcrumbs are already seasoned and have cheese added. They were good but powderey. Made them again adding the fresh grated Parmesan (still no extra seasonings because of the seasoned bread crumbs) and it made them better. I double dipped them to make a thicker coating and they came out nice and crispy. Thanks for a great recipe!
  5. Sablack22
    They were very good except lacking salt I will add that next time. I found when dredging them in crumb mixture the mixture was clumping up and beginning to get mushy and not sticking real good. I couldn’t get an even coating on them. Perhaps I was over zealous in trying to do too many at once. But that didn’t stop me from eating them very tasty.


  1. bluemoon downunder
    Great low-fat and yummy recipe. Just love oven baking when the end result is so delicious. :) I added some rosemary, sage and thyme to the oregano and basil - love using lots of herbs - and used minced garlic instead of the garlic powder. And added a generous dollop of creamy Greek yoghurt onto the zucchini sticks as that's what I was in the mood for. Thank you, Lainey, for sharing such an easy to make and flavoursome recipe. We enjoyed this with Recipe #301205. Made for Gimme 5.
  2. IngridH
    I really liked these! I had to make a couple of substitutions, based on what I had on hand- water instead of milk, and italian seasoning instead of the basil and parsley. The breading was light and crunchy- with really good flavor. Even DH, who doesn't really like zucchini, ate one and praised the coating. This is a definite make again recipe. We ate them plain as a side dish, but I thought they would be excelent with a side of pizza sauce.


I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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