The Dish | Baked Zucchini Sticks

This time of year, when zucchini is sweet and plentiful, coat it with lots of pesto and parmesan for amazing flavor — and bake it up for a tasty side dish or appetizer. Result is like french fries that are actually good for you!


  • 4 medium zucchini
  • 1/2 cup pesto (store bought is just fine!)
  • 8 Tbs olive oil
  • 1/2 cup chopped parsley
  • 1 tsp dried oregano
  • 2 garlic cloves
  • 1 1/2 cups panko bread crumbs
  • 1 cup grated Parmesan cheese
  • Pinch of red pepper flakes
  • Salt and pepper 
  • Large flaked sea salt for sprinkling


  • Preheat oven to 400, and line two cookie sheets with parchment paper.
  • Cut the zucchini in quarters lengthwise and then cut each quarter agan in thirds, making long skinny spears. 
  • In a bowl whisk pesto, 4 Tbs olive oil and set aside. 
  • Put parsley and garlic in food processor and process until they are finely minced.  Add the panko, the Parmesan, dried oregano, red pepper flakes and 1 tsp salt and 1 tsp pepper and the remaining 4 Tbs of olive oil.  Pulse until all the bread crumbs are moist.  Pour mixture onto dinner plate.
  • Dip zucchini sticks in pesto and coat completely, then put them in the crumb mixture and pressing make sure they are coated. 
  • Put on the baking sheets and cook for 20-25 minutes until the crumbs have crisped into a golden brown. 
  • Sprinkle with flaked sea salt and serve.

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