Parmesan Crusted Zucchini Sticks

10:07 PM

Summer is in full swing here in Texas and vegetable gardens are pretty much still producing including cucumbers, squash and zucchini.

Zucchini is a vegetable that has really taken the limelight in recent years.  Cooks around the world have discovered ways to turn them into delicious sweet treats like muffins, cakes, pancakes and all kinds of quick breads.

In savory dishes, it is the first vegetable of choice when it comes to low calorie and carbohydrate foods for dieters, me included.  

I love the taste of this summer vegetable almost as much as I do potatoes, which brought about this recipe for Parmesan Crusted Zucchini Sticks. 

These are super easy to make and I baked them instead of frying them to make them a little healthier.  

I dipped them in egg whites, and then in a parmesan pecan bread crumb mixture, and placed them on a rack in a baking sheet pan , and baked them, Oh, so good!

I served them with Homemade Ranch Dressing for dipping.

These are super delish!  I hope you get to make some real soon while the zucchini is plentiful in your garden.

Parmesan Crusted Zucchini Sticks
Recipe Source:  King Arthur


  • 3 medium zucchini, unpeeled and cut into 3" sticks
  • 1 tablespoon salt
  • 1 cup  bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1/2 cup minced pecans 
  • 1/2 cup egg white or 3 egg whites

Place zucchini sticks in a colander over a bowl and sprinkle with a little salt (about a teaspoon).  Let zucchini drain for 1 hour or longer; rinse and pat dry.

Combine bread crumbs, parmesan, Italian seasoning, and pecans; set aside

Preheat oven to 400 degrees F.  Place a rack in a baking sheet pan; set aside.

Roll sticks a few at a time in the egg whites, then roll in the parmesan pecan mixture.  Place the sticks on the prepared baking sheet.

Bake for 12 minutes, being gentle not to knock off the breading, turn over, and bake for an additional 8 minutes, or until golden brown and crisp.  Salt the sticks with the remainder of the salt.

Serve immediately with homemade ranch dressing dip.

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Kay Little
Kay Little

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