BAKED ZUCCHINI STICKS W/ PARMESAN AND PESTO
- WineCheeseScallops
- Jul 9
- 5 min read
Updated: Jul 10
Crispy, golden, and packed with garden-fresh flavor—these Baked Zucchini Sticks with Parmesan and Pesto are everything you want in a summer side or appetizer. We’re taking tender zucchini spears, brushing them with fragrant pesto, and coating them in a cheesy panko mixture before roasting them to perfection. The result? A crunchy, savory snack that disappears faster than you can say “pass the plate!”
Whether you're swimming in summer zucchini or just looking for a new veggie-forward recipe to love, this one is seriously addictive. These roasted beauties are loaded with texture and flavor, and they’re perfect for parties, potlucks, or snacking straight off the pan. Serve them hot with a sprinkle of sea salt and watch them vanish!
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Zucchini:
This mild, tender squash becomes a superstar when it's sliced into spears and roasted. Zucchini is naturally low in calories and high in water content, making it a great base for absorbing bold flavors. It crisps beautifully in the oven when coated in breadcrumbs and adds a satisfying bite without the need for frying.
Pesto:
Whether you use homemade or a high-quality store-bought version, pesto brings an aromatic burst of basil, garlic, Parmesan, and olive oil that clings perfectly to the zucchini. It acts as both flavoring and binding agent in this recipe, helping the crumb coating stick while adding rich, herbaceous depth to every bite.
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Recipe Origin | BAKED ZUCCHINI STICKS W/ PARMESAN AND PESTO
We were inspired to make this dish during one of our weekend strolls through the local farmers market. Tara picked up a fresh bunch of basil and a handful of zucchini, and an idea sparked—why not pair our homemade pesto with the bounty of summer produce? These zucchini sticks are a nod to traditional Italian flavors, with a lighter, oven-baked twist that feels both rustic and refined.
The combination of crispy panko and sharp Parmesan reminds us of fried mozzarella sticks, but with a green, garden-fresh vibe. They're simple to prep and roast, and we love that they offer a healthier alternative to fried snacks without sacrificing flavor or texture. This is one of those recipes that tastes like summer and comforts like home.
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Tips, Serving Suggestions, or Storage Advice
Slice evenly: Try to keep the zucchini spears uniform in size so they roast evenly.
Use parchment paper: This prevents sticking and makes for easier cleanup.
Don’t overcrowd the pan: Give each spear some space so the coating can crisp up properly.
Add a dipping sauce: These pair beautifully with garlic aioli, marinara, or even ranch.
Try different pestos: Mix it up with sun-dried tomato pesto or arugula pesto for a twist.
Grate your own Parmesan: Freshly grated cheese melts better and packs more flavor.
Pulse the crumb mixture gently: You want everything combined but not over-processed.
Serve immediately: They’re best fresh out of the oven when crispy and hot.
Make it spicy: Add extra crushed red pepper flakes if you want more heat.
Reheat in the oven or air fryer: This helps bring back the crunch if you have leftovers.
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Unique Recipe Qualities
Oven-roasted instead of fried—lighter but still ultra-crispy.
Combines fresh zucchini with bold pesto and savory Parmesan.
A great way to use summer garden produce.
Kid-friendly and perfect for picky eaters.
Easy to prep in advance for entertaining.
Pesto adds a rich, herbaceous twist to traditional breaded veggies.
The panko-Parmesan coating creates a golden crunch without deep frying.
Customizable with different pestos or spices.
Elegant enough for parties, easy enough for weeknights.
Naturally vegetarian and packed with flavor.
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Baked Zucchini Sticks with Parmesan and Pesto
Ingredients:
3 medium zucchini (6 to 8 inches long), trimmed
½ cup homemade or high-quality store-bought pesto | OUR HOMEMADE PESTO
½ cup good olive oil, divided
¼ cup roughly chopped fresh flat-leaf parsley
2 large garlic cloves
1¼ cups panko (Japanese-style breadcrumbs)
¾ cup freshly grated Parmesan cheese
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
Flaked sea salt, for serving
Instructions:
Preheat your oven to 400°F and position two racks evenly. Line two baking sheets with parchment paper.
Cut each zucchini into quarters lengthwise, then cut each quarter into thirds lengthwise to make long, skinny spears.
In a shallow bowl, whisk together the pesto and ¼ cup of the olive oil; set aside.
In a food processor, combine the parsley and garlic and pulse until finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Drizzle in the remaining ¼ cup olive oil and pulse just until the breadcrumbs are evenly moistened.
Pour the breadcrumb mixture onto a large plate.
Dip each zucchini spear into the pesto mixture, turning to coat, then press into the breadcrumb mixture, coating thoroughly.
Arrange the coated zucchini on the prepared baking sheets in a single layer.
Roast for 25–30 minutes, or until golden brown and crispy. Sprinkle with flaked sea salt and serve hot.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Can I use yellow squash instead of zucchini?
Yes! Yellow squash has a similar texture and works just as well in this recipe.
What kind of pesto is best?
Classic basil pesto is great, but feel free to use sun-dried tomato, kale, or even walnut pesto for a twist.
Can I make this gluten-free?
Absolutely—just swap the panko for a gluten-free breadcrumb alternative.
Do I have to use a food processor?
Not necessarily. You can finely mince the garlic and parsley by hand, then stir everything together in a bowl.
Can I prep these ahead of time?
You can cut the zucchini and prep the breadcrumb mixture a few hours ahead, but wait to coat and bake until ready to serve.
Why do I need to use both racks in the oven?
Using two racks helps the sticks roast evenly without crowding, so they crisp up instead of steaming.
What’s the best way to reheat leftovers?
Pop them in a 375°F oven or air fryer for a few minutes to restore that crunch.
Can I freeze these?
They’re best fresh, but you can freeze them after baking. Reheat directly from frozen in the oven.
Do I need to peel the zucchini?
Nope! The skin adds color and texture and holds up well during roasting.
How do I keep the coating from falling off?
Make sure the pesto coats each spear thoroughly, and press the breadcrumb mixture on firmly for best results.
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Their high-quality selection never disappoints!
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