🥒 Crunchy Garlic-Parmesan Zucchini Sticks
Ingredients (serves 4)
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2 medium zucchini, cut into sticks (about 3 inches long)
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½ cup all-purpose flour (or almond flour for low-carb)
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2 large eggs
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1 cup panko breadcrumbs
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¼ cup grated Parmesan cheese
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1 tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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2 tbsp olive oil (or spray for air fryer)
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Optional: chopped parsley for garnish
🧑🍳 Instructions
Oven-Baked Version:
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Preheat oven: 425°F (220°C). Line a baking sheet with parchment paper.
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Prepare dredging stations:
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Bowl 1: flour
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Bowl 2: beaten eggs
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Bowl 3: panko, Parmesan, garlic powder, salt, and pepper
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Coat zucchini sticks:
Dip each zucchini stick in flour → egg → breadcrumb mixture. Press breadcrumbs gently to adhere. -
Bake:
Place sticks on prepared sheet. Drizzle or spray with olive oil. Bake 20–25 minutes until golden and crispy, flipping halfway through.
Air-Fryer Version:
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Preheat air fryer to 400°F (200°C).
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Arrange sticks in a single layer. Spray lightly with oil.
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Cook 10–12 minutes, shaking halfway through.
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Serve:
Sprinkle with extra Parmesan and chopped parsley. Serve with marinara sauce, ranch, or garlic aioli for dipping.
🧄 Tips & Variations
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Extra crunch: Mix 2 tbsp crushed cornflakes with panko.
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Cheesy kick: Add ¼ tsp smoked paprika or cayenne to breadcrumb mixture.
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Make ahead: Coat zucchini and freeze on a sheet tray. Transfer to freezer bag. Bake straight from frozen, adding a few minutes.
I can also give a super-garlicky, double-Parmesan version that comes out even crunchier and more flavorful — almost like restaurant-style zucchini fries. Do you want that version?
