📝 About This Recipe
These crispy, oven-baked zucchini sticks are the ultimate secret weapon for getting kids to love their greens. By coating tender zucchini spears in a savory blend of Panko breadcrumbs and nutty Parmesan cheese, we create a satisfying crunch that rivals any traditional fry. It’s a wholesome, finger-friendly snack that’s soft on the inside, golden on the outside, and perfectly designed for dunking into our signature herb sauce.
🥗 Ingredients
The Zucchini
- 3 medium Zucchini (firm, bright green, ends trimmed)
- 1/2 cup All-purpose flour (for dredging)
- 1/2 teaspoon Salt
The Crispy Coating
- 2 large Eggs (beaten well)
- 1.5 cups Panko breadcrumbs (Japanese-style for extra crunch)
- 1/2 cup Parmesan cheese (finely grated)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Smoked paprika (for a hint of color and sweetness)
Creamy Herb Dipping Sauce
- 1/2 cup Greek yogurt (plain, full-fat preferred)
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh parsley (very finely minced)
- 1/2 teaspoon Honey (to balance the tang)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a wire cooling rack on top of a large baking sheet; this allows hot air to circulate under the zucchini, ensuring they get crispy on all sides.
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2
Prepare the zucchini by slicing each one in half crosswise, then slicing each half into 4 to 6 long wedges (sticks), depending on the thickness of the zucchini.
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3
Pat the zucchini sticks thoroughly dry with paper towels. Removing excess moisture is the most important step for preventing sogginess.
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4
Set up your dredging station with three shallow bowls. In the first bowl, whisk together the flour and salt.
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5
In the second bowl, beat the eggs until smooth and slightly frothy.
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6
In the third bowl, combine the Panko breadcrumbs, grated Parmesan, garlic powder, oregano, and smoked paprika. Stir well to distribute the spices.
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7
Dredge a zucchini stick in the flour, shaking off any excess so only a thin coating remains.
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8
Dip the floured stick into the egg wash, ensuring it is completely submerged and coated.
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9
Place the stick into the Panko mixture. Use your other hand to press the crumbs firmly onto the zucchini so they adhere well.
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10
Place the coated stick onto the wire rack on the baking sheet. Repeat with the remaining zucchini, leaving a little space between each stick.
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11
Lightly spray the tops of the zucchini sticks with olive oil spray or cooking spray to help them brown beautifully.
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12
Bake for 20-25 minutes, or until the breading is a deep golden brown and the zucchini is tender when pierced with a fork.
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13
While the sticks bake, whisk together the Greek yogurt, mayo, lemon juice, parsley, and honey in a small bowl to create the dipping sauce.
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14
Remove the baking sheet from the oven and let the sticks rest for 2-3 minutes to crisp up further before serving.
💡 Chef's Tips
Don't skip the wire rack! Elevating the zucchini prevents the bottom from getting mushy in its own juices. If the Panko isn't sticking, make sure you've patted the zucchini bone-dry before starting the flour step. For a dairy-free version, swap the Parmesan for nutritional yeast and use a vegan mayo/yogurt for the dip. Avoid over-crowding the pan; if the sticks are too close together, they will steam rather than crisp. To reheat leftovers, use an air fryer or toaster oven for 3-5 minutes to restore that crunch.
🍽️ Serving Suggestions
Serve alongside a warm marinara sauce for a classic Italian-style treat. Pair with sliced apples or carrot sticks for a complete 'rainbow' snack plate. These make a fantastic side dish for grilled chicken or turkey sliders. Offer a 'duo of dips' by serving both the herb sauce and a mild honey mustard. Serve in a fun paper cone or colorful basket to make them feel like a special treat from a fair.