Pin It I was standing in my kitchen one June afternoon, staring at four fat zucchini from my neighbor's garden, when I realized I had zero interest in another round of zucchini bread. I wanted crunch. I wanted salt. I grabbed the Parmesan, some panko, and decided to see what would happen if I treated zucchini like it deserved to be fried without the guilt.
The first time I made these, my kids didn't even ask what they were. They just grabbed them off the pan while I was plating and declared them better than the frozen mozzarella sticks I used to buy. I haven't bought those since.
Ingredients
- Zucchini: Pick firm ones with smooth skin; the older, spongier zucchini will steam instead of crisp up.
- Eggs: They act like glue for the coating, and using two ensures every fry gets fully covered.
- Panko breadcrumbs: This is non-negotiable if you want actual crunch; regular breadcrumbs turn soggy.
- Parmesan cheese: Freshly grated melts into the crust better and tastes sharper than the pre-shredded kind.
- Garlic powder: It distributes more evenly than fresh garlic and won't burn in the oven.
- Italian seasoning: A shortcut that brings oregano, basil, and thyme all at once without measuring three things.
- Paprika: Adds a faint sweetness and that golden color that makes them look restaurant-ready.
- Mayonnaise: The base of the sauce; it's creamy and tangy and holds everything together.
- Greek yogurt: Cuts the richness of the mayo and adds a slight tartness that wakes up your taste buds.
- Lemon juice: Freshly squeezed is best; it brightens the whole sauce and keeps it from feeling heavy.
- Dijon mustard: Just a teaspoon brings a quiet sharpness that makes the sauce feel grown-up.
- Fresh parsley: Adds a pop of green and a hint of freshness that dried parsley just can't match.
Instructions
- Prep Your Oven and Pan:
- Crank the oven to 425°F and line a baking sheet with parchment paper. Give it a light spray of oil so nothing sticks and the bottoms get golden.
- Set Up Your Breading Station:
- Crack the eggs into one shallow bowl and beat them until smooth. In another bowl, toss together the panko, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper until it looks like seasoned sand.
- Coat the Zucchini:
- Dip each zucchini stick into the egg, letting the excess drip off, then press it into the breadcrumb mixture, turning to coat all sides. Lay them on the baking sheet without touching.
- Add the Final Touch:
- Lightly spray or drizzle the tops with olive oil. This step is what turns them from pale to golden and crispy.
- Bake and Flip:
- Slide the pan into the oven and bake for 20 to 25 minutes, flipping them halfway through. You'll know they're done when the coating looks toasted and crunchy.
- Make the Dipping Sauce:
- While the fries bake, whisk together the mayo, Greek yogurt, lemon juice, Dijon, minced garlic, and parsley in a small bowl. Taste it and add salt and pepper until it feels balanced.
- Serve Immediately:
- Pull the fries out of the oven and serve them hot with the sauce on the side. They're best eaten right away while the coating is still crackling.
Pin It I served these at a summer cookout once, thinking they'd be a quiet side dish. Instead, people kept coming back to the kitchen asking if there were more, and someone actually asked for the recipe before they left. That's when I knew this wasn't just a way to use up zucchini.
How to Cut the Zucchini
Slice off both ends, then cut each zucchini in half crosswise. Stand each half on its flat end and slice it into quarters lengthwise, then cut each quarter into sticks about the size of a thick French fry. If the pieces are too thin, they'll turn limp; too thick and they won't cook through before the coating burns.
What to Do with Leftovers
Store them in an airtight container in the fridge for up to two days. To reheat, spread them on a baking sheet and warm them in a 400°F oven for about 8 minutes. The microwave will make them soggy, so don't even try it.
Ways to Switch It Up
You can swap the Parmesan for pecorino or add a tablespoon of nutritional yeast if you want a cheesier, slightly nutty flavor. If you like heat, stir a pinch of cayenne or red pepper flakes into the breadcrumb mix. The dipping sauce is flexible too; try adding a teaspoon of honey for sweetness or a dash of hot sauce if you want it spicy.
- Try dipping them in marinara or ranch if you're not in the mood for the lemon-garlic sauce.
- Use an air fryer at 400°F for 12 to 15 minutes if you want them even crispier with less oil.
- Add a handful of chopped fresh basil to the breadcrumb mixture for a summery twist.
Pin It These fries turned my relationship with zucchini around completely. Now when my neighbor shows up with another bag from her garden, I actually get excited.
Recipe FAQs
- → What is the best way to achieve extra crispiness?
Using panko breadcrumbs instead of regular breadcrumbs and lightly coating the fries with olive oil or cooking spray before baking ensures a crispy texture.
- → Can these zucchini sticks be cooked in an air fryer?
Yes, bake them at 400°F (200°C) for 12–15 minutes, turning halfway through for even crispiness.
- → What ingredients provide the flavor in the coating?
The coating combines grated Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper to deliver a savory and aromatic crust.
- → Is the dipping sauce customizable?
Absolutely, you can substitute sour cream for Greek yogurt or adjust lemon juice and mustard to taste for desired tanginess.
- → How should zucchini be prepared for the sticks?
Slice medium zucchinis into fry-shaped sticks of uniform size to ensure even cooking and crispiness.