Theses Baked Zucchini Sticks are dipped in a pesto dressing before breading to give them a lot of Italian flavor. They can be an appetizer, a side dish, or a whole meal!

One of our favorite Italian restaurants, Rich & Charlie's, has these amazing zucchini sticks. They are heavily battered and deep fried and completely delicious.
Years ago, I was looking for a baked recipe to make at home when I saw this one by Ina Garten. I always trust Ina's recipes, so I was willing to give it a try.
These were so good! They would probably be even better in an air fryer, which I did not own at the time.
The zucchini is dipped in a pesto dressing before breading, so they are very flavorful.
This can be an appetizer or a meal, depending on how much you like zucchini!
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Prepare the Baking Pan
I prefer to bake my zucchini sticks on a wire rack set over an aluminum foil lined baking sheet. I find this allows them to get crispier with the air circulation around the sticks.
If you do not own an oven-safe metal baking rack, you can bake them directly on the foil or on parchment paper.
You may also choose to use an air fryer if you are making a smaller batch, as the sticks should only be cooked in a single layer.
Slice the Zucchini

To cut the zucchini into strips, first cut off each end of the zucchini. Then, slice the zucchini into quarters lengthwise. Slice each quarter into thirds lengthwise to create skinny strips.

Prepare the Breading Station
To make the dressing, whisk together the pesto and olive oil in a medium-sized bowl. Set aside.
To prepare the breading mixture, combine the breading ingredients in the bowl of a food processor fitted with a steel blade. Pulse to combine until breadcrumbs are just moistened.
Pour the breading into a large shallow dish.

Bread the Zucchini
To bread the zucchini, first dip a strip in the dressing to cover.

Then roll the strip in the breadcrumbs to coat evenly.

Transfer the breaded zucchini strip to the prepared wire rack, and repeat with the remaining strips until all are coated.

Bake and Serve
Roast the zucchini sticks at 400°F for 20 to 30 minutes until cooked through and the breading is crisp.
Serve them hot with wedges of lemon to squeeze on top and marinara sauce for dipping, if desired.

Gluten Free Option
Use gluten free Italian Panko breadcrumbs for an entirely gluten free recipe. This is what I used when I made this the first time, and it came out great!
📖 Recipe

Baked Zucchini Sticks
Ingredients
- 2 zucchini (medium-sized, about 6 to 8-inches long)
For the Dressing:
- ⅓ cup pesto
- 2½ tablespoons olive oil
For the Breading:
- 1 garlic clove (minced)
- 1 cup Italian panko breadcrumbs (regular or gluten free)
- ½ cup freshly grated Parmesan cheese
- 1 pinch crushed red pepper flakes (optional)
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
For Serving:
- lemon wedges
- marinara sauce (suggested: Rao's Homemade Marinara)
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil and place a wire rack on top. Spray rack with non-stick cooking spray.
- Cut off the ends of each zucchini. Slice each zucchini in quarters lengthwise through the stem. Then cut each quarter into thirds lengthwise to make long, skinny strips.2 zucchini
- In a medium shallow bowl, whisk together the pesto and olive oil. Set aside.⅓ cup pesto, 2½ tablespoons olive oil
- In the bowl of a food processor fitted with a steel blade, pulse the breading ingredients until the breadcrumbs are just moistened with oil. Transfer the breading mixture to a large shallow dish.1 garlic clove, 1 cup Italian panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 pinch crushed red pepper flakes, ¾ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, 3 tablespoons olive oil
- Dip a zucchini strip into the dressing, turning to coat, then coat the strip in the breading mixture. Transfer the strip to the prepared wire rack. Repeat with remaining zucchini strips until all have been coated, making sure space them slightly in a single layer on the rack.
- Roast the zucchini for 20 to 30 minutes until it is tender and the crumbs are crisp.
- Serve hot with wedges of lemon for squeezing on top and marinara sauce for dipping.
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