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Ultra-Crunchy Oven-Baked Zucchini Sticks
Last summer when my garden gave me way too many zucchinis, I was really wanting something with a nice crunch. I tried these sticks and wow—what a tasty surprise they turned out to be! The golden panko outside with the soft zucchini inside makes such a perfect combo. They've become my favorite way to turn fresh garden zucchini into a yummy snack that my kids actually finish completely.
A Lighter Take on Crispy Treats
My whole family can't get enough of these zucchini sticks because they're super crunchy without being deep fried. They're so quick to put together too. I really like that I can switch up the flavors and make them work for keto diets when I need to. They've become our top choice for getting more veggies into our meals without complaints.
What You'll Need
- Zucchini: Go for the firm ones that feel heavy for best results.
- Panko Breadcrumbs: They give that amazing crunch, but crushed pork rinds work for keto fans.
- Parmesan Cheese: Grab the freshly grated stuff for best flavor.
- Seasonings: Try Italian, taco, or everything bagel mix for fun twists.
- Flour: A small amount helps everything stick properly.
- Egg: Works as the perfect glue for your coating.
- Olive Oil: Just a bit helps get that golden finish.
Creating Your Sticks
- Cut Your Zucchini:
- Slice them into fry shapes and make sure they're totally dry.
- Prepare Your Coating:
- Combine panko, parmesan and your chosen spices, then set up flour and beaten egg in separate dishes.
- Coat Each Piece:
- Roll in flour first, then dip in egg, and finish with a good covering of the panko mixture.
- Oven Method:
- Lay them out on a lined tray and cook at 425°F, flipping once to brown both sides evenly.
- Try Air Frying:
- For extra crispiness, use your air fryer at 375°F instead.
Secrets To Perfect Sticks
The biggest trick is getting those zucchini pieces super dry before you start coating them. That makes all the difference for crispiness. While panko gives the best crunch, I switch to ground pork rinds when I'm watching carbs. Don't forget to use parchment on your baking tray so nothing sticks. We love dunking these in marinara, ranch, or my homemade garlic mayo.
Storing Your Extras
Any leftovers will stay good in your fridge for about 3 days. To get them crispy again, just spray them lightly with oil and pop them under the broiler or back in the air fryer. Don't use the microwave unless you're okay with them going soft.
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Common Questions
- → How do I keep them crunchy?
Coat the zucchini in flour first—this helps everything stick and prevents sogginess. Don’t overcrowd them on the baking sheet, either.
- → Can I prep them early?
Slice and bread them just before cooking. Zucchini holds water, so leaving them too long before baking can make them soggy.
- → Why choose panko breadcrumbs?
Panko gives you that crunch regular breadcrumbs just don't achieve. It’s lighter and way crispier.
- → Do they taste good reheated?
They're best fresh, but popping them back in the oven makes them crispy again. Skip the microwave or they'll go soft.
- → Can I air fry them?
You sure can! Set it to 375°F, cook for 8-10 minutes, and give them a shake halfway. Super crunchy, super good.