Parmesan Panko Baked Zucchini with Marinara

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Parmesan Panko Baked Zucchini with Marinara recipe by Barefeet In The Kitchen

This is such a fun recipe. I made zucchini sticks years ago and had more or less forgotten about them, until I was staring down more squash this past week. I’ve made them twice since then and I am likely to make them again before the summer is finished.

I’ve made them with and without the Parmesan (trust me, you want the cheese) and they are delicious. Crisp on the outside and roasted on the inside, just make sure they are fully cooked before you remove them from the oven.

Note to self: Check with a fork next time. Having to toss them back in to finish cooking during dinnertime is never fun.

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Parmesan Panko Baked Zucchini with Marinara

5 from 1 vote


  • 2 large zucchini sliced into thin sticks and then patted dry
  • 1 egg lightly beaten
  • 1/2 cup panko crumbs
  • 1/2 cup Parmesan shredded
  • 1 tablespoon Italian seasoning
  • kosher salt and fresh cracked pepper to taste
  • Marinara sauce warmed


  • Preheat oven to 425 degrees. Grease a large baking sheet or line with a silpat mat. Slice the zucchini and pat it dry. Combine the crumbs, cheese and seasoning in a small bowl. Sprinkle the zucchini with salt and pepper and then dip in the egg mixture. Press the egg-dipped zucchini into the dry crumbs on all sides, until the zucchini is completely covered in crumbs. Set the breaded zucchini sticks on the baking sheet, skin side down.
  • Bake for 20-25 minutes, until the sticks turn golden brown.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Amy J. and Tiffanie A. says

    YUMMY!!!! I tried to do these but with Parmesan brad crumbs they were alright but I will need to try them your way! Maggiano's has the best if you are ever going out to eat and what to get some fried zucchini!

  2. Linda says

    Gorgeous! Without a doubt parmesan adds the right touch to these fries! I love the thick cut of zucchni, perfect for dipping!!

  3. ConsciouslyFrugal says

    Thank you for this! I know everyone says you can use squash/zuchinni in "everything," but really? Ug. Not always true! My CSA box was chocked full of yellow squash this week. I'm gonna try this.

    I swear, everytime I look at this blog, I want to move in with you. Your family must eat like royalty!