Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

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Ingredients

For the Zucchini

• 2 medium zucchini, cut into sticks
• 2 large eggs
• 1 tablespoon milk
• 1 cup panko breadcrumbs
• ½ cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil or cooking spray

Garlic Parmesan Butter (Optional)

• 2 tablespoons butter, melted
• 1 clove garlic, minced
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Creamy Garlic Dipping Sauce

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 clove garlic, finely grated
• 1 teaspoon lemon juice
• 1 teaspoon chopped parsley
• Salt and black pepper, to taste

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Instructions

Step 1: Prepare the Oven

• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment paper or lightly grease it.
• Place a wire rack over the baking sheet if available for extra crispiness.

Step 2: Prepare the Zucchini

• Wash and dry the zucchini.
• Cut each zucchini into sticks about 3–4 inches long and ½ inch thick.
• Pat dry thoroughly with paper towels to remove excess moisture.

Step 3: Prepare the Coating

In one shallow bowl whisk together:

• Eggs
• Milk

In another bowl combine:

• Panko breadcrumbs
• Parmesan
• Garlic powder
• Italian seasoning
• Paprika
• Onion powder
• Salt
• Pepper

Step 4: Coat the Zucchini

• Dip each zucchini stick into the egg mixture.
• Coat well in the breadcrumb mixture, pressing gently so it adheres.
• Arrange on the prepared baking sheet without overlapping.
• Lightly spray or drizzle with olive oil.

Step 5: Bake

• Bake for 15 minutes.
• Carefully flip each stick.
• Bake another 8–10 minutes, until golden brown and crispy.

Step 6: Garlic Parmesan Finish (Optional)

Mix together:

• Melted butter
• Garlic
• Parmesan
• Parsley

Brush lightly over the hot zucchini sticks immediately after baking.

Step 7: Make the Dipping Sauce

Mix together:

• Mayonnaise
• Sour cream
• Garlic
• Lemon juice
• Parsley
• Salt
• Pepper

Refrigerate until ready to serve.

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Nutrition Information

Per Serving (Approximate)

• Calories: 295
• Protein: 11g
• Carbohydrates: 20g
• Fiber: 2g
• Sugars: 4g
• Fat: 19g
• Saturated Fat: 6g
• Cholesterol: 117mg
• Sodium: 640mg
• Potassium: 420mg
• Calcium: 220mg
• Iron: 1.8mg

Nutrition values are estimates and will vary based on the specific ingredients and brands used.

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Frequently Asked Questions

Can I make these in an air fryer?

Yes. Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through.

Can I use regular breadcrumbs?

Yes, but panko breadcrumbs produce a crispier coating.

How do I keep them crispy?

Pat the zucchini dry before coating, avoid overcrowding the pan, and use a wire rack if possible.

Can I make them gluten-free?

Yes. Use gluten-free panko breadcrumbs.

Can I prepare them ahead?

You can bread the zucchini up to 8 hours in advance and refrigerate. Bake just before serving.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

How do I reheat them?

Bake at 375°F (190°C) for 8–10 minutes or air fry for 3–5 minutes. Avoid microwaving if you want to keep them crispy.

Can I freeze them?

Yes. Freeze the breaded, unbaked zucchini sticks on a tray until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 5–8 minutes to the cooking time.

What can I serve with them?

They pair well with grilled chicken, steak, burgers, pasta, sandwiches, or as an appetizer with ranch, marinara, garlic aioli, or spicy mayo.

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Recipe Tips

• Choose firm, medium-sized zucchini for the best texture.
• Finely grate the Parmesan so it blends evenly with the breadcrumbs.
• Spray the coated zucchini lightly with oil to help achieve a golden, crunchy crust.
• For extra flavor, add a pinch of cayenne pepper or crushed red pepper flakes to the breadcrumb mixture.