Cheesy Zucchini Sticks
Crispy-on-the-outside, tender-on-the-inside zucchini sticks coated in parmesan, breadcrumbs, and herbs, baked (or air-fried) until golden. Perfect as a snack, appetizer, or side dish with a marinara or yogurt-based dip.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings:4
Ingredients
2 medium zucchinis
½ cup breadcrumbs (panko or regular)
⅓ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp Italian seasoning (or oregano + thyme)
1 egg, beaten
2 tbsp flour (for dredging)
Salt & black pepper, to taste
Olive oil spray (or drizzle)
Optional dip: marinara sauce, garlic yogurt, or tzatziki
Instructions
Prep zucchini
Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
Slice zucchini into sticks (about finger size).
Pat dry with a paper towel to remove excess moisture.
Prepare coating
In one bowl: place flour with a pinch of salt & pepper.
In second bowl: beaten egg.
In third bowl: mix breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
Coat zucchini
Dredge each stick in flour, dip in egg, then roll in breadcrumb mixture.
Place on a lined baking sheet (or air fryer basket).
Bake or air fry
Bake for 18–20 minutes (oven) or air fry for 10–12 minutes, flipping halfway, until golden and crispy.
Serve
Serve hot with marinara sauce or a Mediterranean dip like tzatziki.
Notes & Tips
For extra crunch: double coat by repeating egg + breadcrumb steps.
Use cheddar or gouda along with Parmesan for a cheesier flavor.
Make them gluten-free by using almond flour + gluten-free breadcrumbs.
Frequently Asked Questions
Q: Can I make these ahead?
A: Yes — coat the zucchini sticks and refrigerate up to 6 hours before baking. Bake fresh for best crispiness.
Q: Can I freeze them?
A: Yes! Freeze breaded (uncooked) sticks on a tray, then transfer to a bag. Bake from frozen, adding 5 extra minutes.
Nutritional Information
Calories: 160
Protein: 8g
Carbs: 15g
Fat: 7g
Fiber: 3g