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Super Crunchy Oven-Baked Zucchini Sticks
I stumbled upon this method last summer when zucchini took over my backyard garden and I needed something with a bit of crunch. These sticks turned into an unexpected hit with their golden panko exterior and soft zucchini middle. They're now what I turn to whenever I want to change boring garden zucchini into a tempting treat that my children actually finish off.
A Guilt-Free Way to Enjoy Crispy Snacks
My household can't get enough of these zucchini sticks because they give that wonderful crunch without deep oil baths. They come together so quickly you'll hardly spend any time making them. I really like how I can switch up the flavors and make them work for low-carb diets too. They've become our top pick for sneaking extra vegetables into meals.
Your Grocery Items
- Zucchini: Look for sturdy ones that feel heavy for best results.
- Panko Breadcrumbs: The secret to extra crispiness, or try smashed pork rinds for no carbs.
- Parmesan Cheese: Newly grated gives the tastiest outcome.
- Seasonings: Try going wild with Mexican, Italian or bagel spice blends.
- Flour: A small amount helps everything stick properly.
- Egg: Works as the perfect binding agent.
- Olive Oil: Just a thin layer creates that wonderful golden finish.
Making Your Veggie Sticks
- Ready the Zucchini:
- Slice your zucchini into stick shapes and thoroughly blot away moisture.
- Create Coating:
- Combine your panko with cheese and spices, then arrange your flour and beaten egg nearby.
- Cover Pieces:
- Take each stick through all stations - first flour, next egg, then finish with the panko mix.
- Cook in Oven:
- Lay them out on your paper-lined tray and cook at 425°F, flipping halfway for even browning.
- Try Air Frying:
- For extra crunch, cook them at 375°F in your air fryer instead.
Top Tricks For Perfect Results
Getting those zucchini bits completely dry first makes all the difference for crispiness. Nothing beats panko for that amazing crunch, but crushed pork rinds work wonders for cutting carbs. Don't forget to put parchment on your baking tray so nothing gets stuck. We love dunking these in tomato sauce, creamy ranch or my quick garlic mayo.
Storing What's Left
Any extras will stay good in your fridge for around 3 days. To bring back their crunch, spray them lightly with oil and throw them under the broiler or into your air fryer. Don't bother with the microwave unless you're okay with soft sticks instead of crispy ones.
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Frequently Asked Questions
- → How can I keep them crisp?
Don't skip using flour—it keeps the outside dry, so the crust sticks and crisps up. Also, space them out on the pan to let air circulate.
- → Can I prep them in advance?
Bread and bake right away for best results. Zucchini releases water as it sits, making your coating less crunchy if you wait too long.
- → Why is panko necessary?
Panko gives a crunchier texture compared to regular breadcrumbs. It’s better for getting that crispy bite!
- → Do they reheat well?
They're tastiest fresh out of the oven. But to crisp them up later, pop them in the oven again—not the microwave.
- → Can I cook these in an air fryer?
Totally! Set the air fryer to 375°F and cook for 8–10 minutes, flipping them halfway for even crispiness.