Zucchini Logs
Crispy and golden on the outside, tender and flavorful on the inside, these Zucchini Logs are the ultimate healthy snack or appetizer. Coated in a delicious blend of panko breadcrumbs, Parmesan cheese, and Italian seasoning, each zucchini wedge is baked—not fried—for a light, guilt-free crunch. With a quick 20-minute prep time and just 25 minutes of baking, this recipe is perfect for busy weeknights or entertaining guests. Serve these baked zucchini sticks with a side of marinara sauce for dipping to elevate their savory, cheesy flavor. Whether you're looking for a unique way to use fresh zucchini or a lighter alternative to fried snacks, Zucchini Logs are an easy crowd-pleaser that will quickly become a family favorite!
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- as needed olive oil spray
- for dipping (optional) marinara sauce
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
Wash and dry the zucchinis, then cut off the ends. Slice each zucchini lengthwise into quarters, then cut each quarter into halves to create 2-3 inch long zucchini logs.
In a shallow bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix well.
Place the flour in a separate shallow bowl. In another shallow bowl, whisk the eggs until smooth.
Coat each zucchini log in the flour, shaking off any excess. Dip the floured zucchini into the eggs, ensuring it is fully coated. Finally, roll the zucchini in the breadcrumb mixture, pressing gently to adhere the coating.
Arrange the coated zucchini logs on the prepared baking sheet in a single layer, ensuring they do not touch each other.
Lightly spray the tops of the zucchini logs with olive oil to help them crisp up during baking.
Bake in the preheated oven for 20-25 minutes, or until the zucchini logs are golden brown and crispy. Flip them halfway through baking for even browning.
Remove the zucchini logs from the oven and allow them to cool for a few minutes before serving.
Serve warm with marinara sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 8245 mg | 358% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 49.6 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 645 mg | 50% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
