Zucchini Sticks Recipe

Prepare zucchini

Wash zucchini and trim both ends. Cut each zucchini into sticks about 3 inches long and 1/2 inch thick (first cut into 3–4 lengthwise slabs, then slice into sticks). Pat sticks dry with paper towels to remove excess moisture.

Set up breading stations

Place flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl whisk the eggs with 1 tablespoon milk until homogeneous. In a third shallow bowl combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, and remaining 1/2 tsp kosher salt and 1/4 tsp black pepper; mix well.

Bread the zucchini

Working in batches, dredge each zucchini stick first in the seasoned flour, shaking off excess, then dip into the egg wash, allowing excess to drip, and finally press into the breadcrumb mixture to coat all sides. Place breaded sticks on a baking sheet lined with parchment or a wire rack. If time allows, refrigerate the breaded sticks 10–15 minutes to help coating adhere.

Cook the zucchini (oven method)

Preheat oven to 425°F (220°C). Arrange breaded zucchini on a baking sheet in a single layer and lightly brush or spray both sides with olive oil (about 2–3 tablespoons total). Bake 12–15 minutes, turning once halfway through, until golden brown and crisp at edges. For extra color broil 1–2 minutes at the end, watching carefully.

Cook the zucchini (pan-fry method)

If you prefer pan-frying: heat 2–3 tablespoons neutral oil in a large skillet over medium-high heat. When hot, add breaded zucchini in a single layer (do not overcrowd) and fry 2–3 minutes per side until golden brown. Transfer to a paper-towel–lined tray and keep warm. Repeat with remaining batches, adding more oil if needed.

While the zucchini cooks, make the quick marinara: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, red pepper flakes (if using), sugar (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 8–10 minutes, stirring occasionally, to meld flavors and slightly thicken.

Taste and adjust seasoning. Stir in torn fresh basil leaves just before serving, if using.

Transfer baked or fried zucchini sticks to a serving platter. Serve hot with the marinara sauce in a bowl for dipping. Optionally garnish with a sprinkle of extra grated Parmesan and a few basil leaves.