Baked Parmesan Zucchini Sticks


  • 4 zucchini, quartered lengthwise
  • ½ cup freshly grated Parmesan
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves
  • ½ cup breadcrumbs
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon hot sauce
  • 1 tablespoon dried parsley
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 tablespoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ½ cup finely diced onion


To make the spicy marinara sauce:
  • Place the tomatoes, tomato paste, hot sauce, parsley, garlic, oregano, red pepper flakes, salt and pepper in a food processor and blend until smooth.
  • Heat a large skillet to medium heat. Add the chopped onion and sauté in olive oil for 2 minutes. Add the blended tomato sauce and simmer for 30 minutes, stirring occasionally.
To make the zucchini sticks:
  • Preheat the oven to 350°F.
  • In a small bowl, combine Parmesan, breadcrumbs, oregano, basil, garlic powder, salt, and pepper. Mix well.
  • Place the zucchini onto a greased baking sheet. Brush with olive oil and sprinkle on a generous amount of Parmesan mixture.
  • Place in the oven and bake until tender (approximately 15 minutes), then broil for 2-3 minutes (or until crisp and golden brown).
  • Garnish with parsley and serve with homemade spicy marinara sauce.