Baked Zucchini Sticks are a light and crispy treat, perfect as a snack or side dish. These zucchini sticks are tossed in olive oil, seasoned with salt and pepper, and coated in a crunchy mix of panko breadcrumbs and parmesan cheese. Baked to golden perfection, they’re a flavorful way to enjoy zucchini. Craving more delicious ways to enjoy your veggies? Try our Roasted Broccoli Salad as well!

Key Ingredients & Smart Substitutions

Zucchini – We leave the skins on for added nutrients, but peeling is an option if you prefer. If you’re out of zucchini, yellow squash is a great alternative.
Olive Oil – Extra virgin olive oil adds a rich flavor and health benefits like antioxidants and heart-healthy fats. If needed, substitute with avocado oil, coconut oil, or melted butter for a different flavor.
Panko Breadcrumbs – Panko stays light and crisp longer than regular breadcrumbs. You can find it in the Asian food aisle of most grocery stores. If you don’t have panko, try crushed cornflakes or regular breadcrumbs.
Parmesan Cheese – Freshly grated parmesan gives the best flavor and texture, but pre-grated works, too. Pecorino Romano or Asiago can be used as substitutes.

Best Dips for Baked Zucchini Sticks

While these zucchini sticks are delicious on their own, they pair perfectly with a variety of dips. Try them with:

Storing & Reheating Baked Zucchini Sticks

To store, let the zucchini sticks cool completely before placing them in an airtight container in the refrigerator. They’ll stay fresh for 2-3 days. For best results, reheat them in the oven to restore their crispiness. While the microwave works, it may make them a bit soggy (but still tasty).

Freezing Baked Zucchini Sticks

For longer storage, freeze the zucchini sticks:

Let them cool completely.
Arrange them on a baking sheet and freeze for 1-2 hours.
Transfer to a freezer-safe bag or container and store for up to 2-3 months.
Reheat directly from frozen in the oven for a crispy texture.