Parmesan Baked Zucchini Sticks “Jersey Girl Knows Best”

4 Servings
30 min

Do you like zucchini like me?! Is your garden overgrown with zucchini and you need another recipe to try?! Well, let me steer you in the right direction! These baked zucchini spears are salty, savory and a perfect side to any meal! Ready?! Let’s do this!

I went the easy route and used a gallon size plastic zipped bag to mix my ingredients and coat the zucchini spears. It makes cleanup super easy and you can wash and reuse it if you so choose ♻️😊

Here are the coated zucchini spears ready for the oven. I love seeing those bits of parsley from the Italian seasoned bread crumbs. It’s pretty easy to find gluten free bread crumbs now as well.

Look at those beautiful brown bits of crunchy, glorious parmesan bread crumbs! Are these mushy?! Well, it is zucchini after all, but the coating is crispy. If these sit too long, the coating will also get mushy. I recommend you serve them immediately after they are done cooking in the oven.

Now you have a healthier parmesan breaded zucchini spears! Enjoy! See you all in the next recipe!

Parmesan Baked Zucchini Sticks “Jersey Girl Knows Best”

Recipe details

  • 4  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 2 medium zucchini

  • 2 Tbsp. Extra Virgin Olive Oil

  • 4 Tbsp. Grated Parmesan cheese

  • 2 Tbsp. Italian Seasoned Breadcrumbs

  • 1/2 tsp. Black pepper

Instructions


Preheat oven to 425F.
Combine zucchini and oil in a gallon size ziplock bag. Gently toss to coat.

Combine remaining ingredients in ziplock bag and toss to coat.

Spread the zucchini on a single layer on a foil lined baking sheet.

Bake for 15 min. or until golden brown.

Tips

  • Serve these right away to avoid further mushyness (is that even a word?😆)!

Comments

Next