These crispy baked zucchini sticks are a flavorful snack or side dish that delivers crunch and flavor without the guilt. Coated in a Parmesan-panko crust and paired with a creamy aioli dip, these zucchini sticks are perfect for gatherings, family dinners, or as a delightful snack. Easy to make, low in calories, and loaded with nutrients, this recipe will be your new favorite way to enjoy zucchini.
Ingredients
Zucchini Sticks
- 2 medium zucchinis
- 1 egg, whisked
- ½ cup panko breadcrumbs
- ½ cup grated Parmigiano-Reggiano cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
Creamy Aioli Dip
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- Juice from 1 lemon (2-3 tablespoons)
- 1 clove garlic, minced
- Fresh parsley, for garnish
- Salt and pepper to taste
Instructions
- Prepare the Zucchini : Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.Wash and dry the zucchinis, then cut them into sticks, about ½ inch thick and 3 inches long.
- Prepare the Coating : In one bowl, whisk the egg.In a separate shallow bowl, mix the panko breadcrumbs, grated Parmigiano-Reggiano, Italian seasoning, and sea salt.
- Coat and Arrange the Zucchini Sticks : Dip each zucchini stick into the egg, letting any excess drip off.Place the coated zucchini sticks on the prepared baking sheet in a single layer, ensuring they don’t touch.
- Bake : Bake the zucchini sticks in the preheated oven for 20-25 minutes, or until they turn golden brown and crispy, flipping halfway through for even crisping.
- Prepare the Aioli Dip : In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, minced garlic, and a pinch of salt and pepper.Stir well until smooth, adjusting seasoning to taste.Garnish with fresh parsley for a hint of color.
- Serve : Serve the warm zucchini sticks with the creamy aioli dip on the side for dipping.Enjoy these guilt-free, crispy treats fresh out of the oven!
Conclusion
Crispy and savory, these baked zucchini sticks make for a fantastic appetizer or side dish that’s light yet satisfying. Paired with a tangy aioli dip, they’re perfect for any occasion. This recipe is easy to make, versatile, and sure to become a staple in your kitchen!
Crispy Baked Zucchini Sticks with Creamy Aioli Dip
Crispy baked zucchini sticks coated in Parmesan andpanko breadcrumbs, served with a creamy lemon-garlic aioli dip.
Zucchini Sticks
- 2 medium zucchinis
- 1 egg (whisked)
- ½ cup panko breadcrumbs
- ½ cup grated Parmigiano-Reggiano cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
Creamy Aioli Dip
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- Juice from 1 lemon (2-3 tablespoons)
- 1 clove garlic (minced)
- Fresh parsley (for garnish)
- Salt and pepper to taste
- Prepare the Zucchini : Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry the zucchinis, then cut them into sticks, about ½ inch thick and 3 inches long.
- Prepare the Coating : In one bowl, whisk the egg. In a separate shallow bowl, mix the panko breadcrumbs, grated Parmigiano-Reggiano, Italian seasoning, and sea salt.
- Coat and Arrange the Zucchini Sticks : Dip each zucchini stick into the egg, letting any excess drip off. Place the coated zucchini sticks on the prepared baking sheet in a single layer, ensuring they don’t touch.
- Bake : Bake the zucchini sticks in the preheated oven for 20-25 minutes, or until they turn golden brown and crispy, flipping halfway through for even crisping.
- Prepare the Aioli Dip : In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, minced garlic, and a pinch of salt and pepper. Stir well until smooth, adjusting seasoning to taste. Garnish with fresh parsley for a hint of color.
- Serve : Serve the warm zucchini sticks with the creamy aioli dip on the side for dipping. Enjoy these guilt-free, crispy treats fresh out of the oven!