Pin it I started making these on a Tuesday night when I had too many zucchini from a neighbor's garden and a craving for something crunchy. The oven was already on for something else, and I thought, why not try coating them like chicken tenders? That first batch came out so golden and satisfying that I've been making them ever since. Now they're my go-to whenever I want something crispy without the guilt of deep frying.
I remember serving these at a small get-together, and everyone kept asking what the secret ingredient was. There wasn't one, just good timing and a hot oven. One friend even admitted she didn't usually like zucchini, but she ate half the tray anyway. It's funny how a little crunch can change someone's mind about a vegetable.
Ingredients
- Zucchini: Pick medium ones that aren't too watery, the firmer they are, the better they hold up in the oven.
- Eggs: They act like glue for the coating, so make sure each stick gets fully dipped.
- Panko breadcrumbs: The secret to that airy, crunchy texture, regular breadcrumbs just don't compare.
- Parmesan cheese: Freshly grated melts into the crust and adds a salty, nutty flavor that makes everything better.
- Garlic powder: A little goes a long way, it adds depth without overpowering the zucchini.
- Italian seasoning: I love the mix of oregano and basil, it makes the whole kitchen smell amazing.
- Paprika: Just a touch for color and a hint of smokiness.
- Mayonnaise: The base of the sauce, it makes everything creamy and rich.
- Greek yogurt: Cuts the heaviness and adds a little tang that balances the mayo perfectly.
- Lemon juice: Freshly squeezed is best, it brightens up the whole sauce.
- Dijon mustard: A teaspoon is all you need for that slight sharpness.
- Fresh parsley: I chop it fine and stir it in at the end, it makes the sauce feel fresher.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment paper. A light spray of oil keeps things from sticking and helps with browning.
- Set up your breading station:
- Beat the eggs in one bowl, mix the panko, Parmesan, and spices in another. It's messy but worth it.
- Coat each zucchini stick:
- Dip in egg first, then press into the breadcrumb mixture until it's completely covered. Don't skip the pressing part, it makes the crust stick better.
- Arrange and bake:
- Lay them out in a single layer without crowding, then spray lightly with oil. Bake for 20 to 25 minutes, flipping halfway so both sides get crispy and golden.
- Make the dipping sauce:
- While the fries bake, whisk together mayo, yogurt, lemon juice, mustard, garlic, and parsley. Taste and adjust the salt and pepper until it's just right.
- Serve hot:
- Pull them out when they're crispy and golden, then serve immediately with the sauce on the side. They're best right out of the oven.
Pin it There was one evening when I made these for my kids after school, and they devoured them before I could even sit down. My youngest said they tasted like mozzarella sticks but better, and honestly, I think she's right. It's one of those recipes that feels like a win every single time.
Getting the Perfect Crunch
The real trick is using panko instead of regular breadcrumbs. Panko has those bigger, airier flakes that crisp up beautifully in the oven. I also learned that a light mist of oil before baking makes a huge difference, it helps the coating turn golden instead of pale and soft. If you have an air fryer, you can cut the time down to about 12 minutes at 400°F, and they come out just as crispy.
Making the Sauce Your Own
I've made this sauce a hundred different ways depending on what's in the fridge. Sometimes I swap the Greek yogurt for sour cream if that's what I have, and it still tastes great. A squeeze of fresh lemon juice is non-negotiable though, it lifts everything. If you like heat, a tiny pinch of cayenne or a dash of hot sauce works wonders.
Storing and Reheating
Leftovers can be stored in the fridge for up to two days, but I'll be honest, they're never quite as crispy the second time around. To reheat, skip the microwave and use the oven or air fryer at 400°F for about 5 minutes. You'll bring back some of that crunch without drying them out.
- Store fries and sauce separately so the coating doesn't get soggy.
- Reheat on a wire rack over a baking sheet for even crispness.
- Make extra sauce, it's amazing on roasted veggies and grilled chicken too.
Pin it These zucchini fries have become one of those recipes I make without thinking, and they never disappoint. I hope they bring a little crunch and joy to your table too.
Recipe FAQs
- → How do I get the zucchini fries crispy?
Using panko breadcrumbs and baking at a high temperature with a light coating of oil ensures a golden, crispy texture.
- → Can these zucchini sticks be air fried?
Yes, air frying at 400°F (200°C) for 12-15 minutes yields crisp and delicious results.
- → What can I substitute for Greek yogurt in the dipping sauce?
Sour cream works well as a creamy alternative to Greek yogurt in the sauce.
- → What spices add flavor to the coating?
Garlic powder, Italian seasoning, paprika, salt, and pepper create a flavorful crust around the zucchini sticks.
- → Is it better to bake or fry these sticks?
Baking with panko and cheese provides a healthier option while still achieving a crispy exterior.
- → How should I store leftover zucchini sticks?
Keep leftovers refrigerated in an airtight container and reheat in the oven to maintain crispiness.