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Zucchini sticks
The long-awaited summer has come and I want something light, tasty and so that it doesn’t take a lot of time to cook.
How to cook Zucchini sticks
Step 1
Wash the zucchini and cut into thin strips.
Step 2
Whisk two eggs with a fork. Cheese grate on a fine grater. Mix cheese and all remaining ingredients (except olive oil and breadcrumbs).
Step 3
Dip each zucchini stick into the egg.
Step 4
Then roll in breadcrumbs.
Step 5
Grease a baking sheet with olive oil and put the sticks there.
Step 6
Bake in an oven preheated to 180°C for 5 minutes on convection + grill on one side. Then turn over and bake for another 5-10 minutes until done.
Zucchini sticks - FAQ About Ingredients, Baking Time and Storage
Yes! Parmesan can be substituted with Pecorino Romano, Asiago, or even a sharp cheddar for a different flavor profile.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best crispiness.
Absolutely! Replace breadcrumbs with almond flour, gluten-free panko, or crushed pork rinds for a gluten-free version.
Pat the zucchini sticks dry before dipping in egg, and press the breadcrumbs firmly onto all sides for even coating.
Yes! Air fry at 375°F (190°C) for 8-10 minutes, shaking halfway, until golden and crispy.
Marinara, garlic aioli, ranch, or a spicy sriracha mayo all complement these crispy zucchini sticks beautifully.
Skip the breadcrumbs and use crushed pork rinds or a mix of grated Parmesan and almond flour for a low-carb coating.
Yes! Freeze in a single layer, then transfer to a bag. Reheat in a 400°F (200°C) oven for 10-12 minutes until crispy.
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