Zucchini Sticks

The theme for Monday posts in July is Zucchini.

Zucchini is the Italian word for summer squash and, for unknown reasons, in the U.S. green striped summer squash are called zucchini – all the rest are summer squashes, usually noted with their color.

Courgette is the French word for summer squash and, in most of the rest of the English-speaking world, refers to all summer squashes.

As squash is a perfectly good word, one can only assume that by giving them a French or Italian name they are meant to be more appealing.

As they are so prolific and ’tis the season, I am featuring summer squash recipes, starting with easy and getting more creative as growers get more desperate.

Click here to Pin Zucchini Sticks


Zucchini Sticks

Zucchini or any summer squash, lightly breaded and baked are a crunchy veggie alternative.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables
  • Method: Roasting


  • 1 medium zucchini, green or yellow, cut into sticks (see notes)
  • 2 tsp Dijon-style mustard
  • 1 egg
  • 2 tbs dry bread crumbs
  • 1 tsp dried basil
  • 2 tbs grated Parmesan cheese


  • In a flattish bowl whisk the mustard and the egg together.
  • In another flattish bowl or plate mix the crumbs, basil, & cheese together.
  • Roll the zucchini sticks in the egg, then the crumbs.
  • Place on a nonstick baking sheet.
  • Bake at 400F (200C) for 35 – 40 minutes, until coating starts to brown.
  • Remove and serve.


To make sticks: slice off stem and blossom ends.
Cut it in half or thirds the short way for pieces 2 – 3 ” long (5 – 8cm).
Cut each section into sticks about 5/8″ (1cm) square. They won’t all be perfect, coming from a round vegetable, but close is good.
If you don’t have a non-stick baking sheet you can lightly oil it, spray with cooking oil, or use parchment paper.


  • Serving Size: 1/2 recipe
  • Calories: 106
  • Sugar: 3 g
  • Sodium: 307.8 mg
  • Fat: 4.4 g
  • Saturated Fat: 1.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 8.4 g
  • Fiber: 1.4 g
  • Protein: 7.2 g
  • Cholesterol: 96.6 mg

Keywords: zucchini, courgette, zucchini sticks

Baked Zucchini Sticks

You could also try: Zucchini / Summer Squash Patties

That’s it!

6 thoughts on “Zucchini Sticks”

  1. My neighbor next door is having back surgery Tuesday. She grew zucchini this year and asked if I wanted some. I caved and told her I’d take one to make bread with since it’s the only way I’ll eat it. She asked if I’d make a loaf for her as well since she won’t have time to do anything except get ready for Tuesday so I’m making a couple of loaves. See? I’ll eat it. But only that way 😉

    • Oh dear – are you going to keep them picked for her as well? They do tend to turn into monsters when ignored for a few hours.

      • No, thankfully, I think she managed to give them away to people coming over to help her this week. I made four loaves and that was it. Two to her, one we had all week long and one in husband’s lunch bag that he took to work. That one only lasted half an hour. It’s always nice if I want to clean anything up. I just send it to work with him and the guys finish it off in no time 🙂

        • Haha ! When I was working I always did that. If I wanted cookies, I baked them, ate a few, took the rest into the office. Now I only bake cookies at Christmas and store them all in the freezer.

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