Crunchy Garlic-Parmesan Zucchini Sticks (Print version)
Oven-baked zucchini sticks coated in garlicky Parmesan panko until crisp outside and tender inside.
# Ingredients:
For the zucchini sticks
01 -
2 medium-large zucchini, about 1 1/4 lb (565 g), trimmed
02 -
1/2 cup (60 g) all-purpose flour
03 -
2 large eggs
04 -
1 tablespoon water
05 -
1 1/2 cups (90 g) panko breadcrumbs
06 -
3/4 cup (65 g) finely grated Parmesan cheese
07 -
1 1/2 teaspoons garlic powder
08 -
1 teaspoon Italian seasoning or dried oregano
09 -
1/2 teaspoon kosher salt, plus more to finish
10 -
1/4 teaspoon black pepper
11 -
Olive oil spray or 2 tablespoons olive oil for brushing
For serving
12 -
2 tablespoons chopped fresh parsley
13 -
2 tablespoons extra grated Parmesan cheese
14 -
1 cup (240 ml) warm marinara, ranch, or garlic aioli for dipping
# Instructions:
01 -
Preheat the oven to 425°F. Set a wire rack inside a rimmed baking sheet and coat the rack well with olive oil spray.
02 -
Cut each zucchini in half crosswise, then cut each half into thick sticks. Pat the cut sides dry with a clean towel.
03 -
Place flour in one shallow bowl. Whisk eggs with water in a second bowl. In a third bowl, mix panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
04 -
Dredge each zucchini stick in flour, dip in egg, then press into the panko mixture until coated. Arrange on the rack with space between each piece.
05 -
Spray the tops with oil. Bake for 18-22 minutes, turning once halfway through, until the coating is crisp and browned.
06 -
Sprinkle the hot zucchini sticks with parsley, extra Parmesan, and a small pinch of salt. Serve immediately with warm marinara or another dip.
# Good to know:
01 -
Best served hot, right after baking.
02 -
Air fryer option: cook at 400°F for 10-14 minutes, turning once.
03 -
For extra browning, use freshly grated Parmesan and a light coating of oil spray.