Introduction:
tender on the inside, and loaded with savory flavor thanks to garlic, parmesan, and a crunchy coating that feels like the best part of a restaurant
appetizer—without the heavy grease. Whether you’re serving them as a healthier alternative to fries, a party appetizer with dipping sauce, or a veggie
side for chicken, burgers, or pasta, these zucchini sticks bring big comfort-food energy with a lighter twist.
The “regulations” for truly crunchy zucchini sticks come down to one issue: zucchini is naturally watery. If you don’t manage moisture, the coating
softens and turns soggy. That’s why the key rules are: cut sticks evenly, remove surface moisture (salt and pat dry), use a proper breading station,
and bake/air-fry with enough airflow so heat can crisp the coating. Parmesan adds flavor and helps browning, while a touch of oil (or cooking spray)
encourages a golden, crunchy finish.
This guide gives you a reliable method plus tips to prevent sogginess, make them extra crisp, store leftovers, and customize flavors (spicy, herb,
gluten-free). If you want a veggie snack that actually feels exciting, these are it.
Ingredients:
Regulation #1: Use freshly grated parmesan and panko for the best crunch. Pre-grated parmesan can melt oddly and lose texture.
Zucchini Sticks
- 3 medium zucchini
- 1/2 tsp salt (for drawing out moisture)
- 2 large eggs
- 2 tbsp milk (optional, helps egg wash coat smoothly)
- 1 1/2 cups panko breadcrumbs (crunchiest option)
- 1/2 cup finely grated parmesan cheese
- 1 tsp garlic powder (or 2 cloves fresh garlic, very finely minced)
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional, adds color and warmth)
- 1/2 tsp black pepper
- Cooking spray or 2–3 tbsp olive oil (for crisping)
Optional Dipping Sauces
- Marinara sauce
- Ranch dressing
- Garlic aioli
- Spicy mayo (mayo + sriracha)
- Lemon yogurt dip (Greek yogurt + lemon + garlic)
Instructions:
Regulation #2: Dry zucchini = crunchy coating. Always salt and pat dry.
Regulation #3: Don’t overcrowd the tray or basket—airflow makes crispness.
