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Wanna know how I make zucchini totally mouthwatering? These oven-baked zucchini sticks with a crunchy coating. They're so tasty with their seasoned exterior you'll completely forget they're actually healthy. I always pair them with a smooth honey-mustard dip that gives just the right amount of tang.
Benefits Of This Tasty Creation
You get all that wonderful crunch with these zucchini sticks without any regrets because they're oven-baked instead of deep-fried. They'll be on your table in roughly 45 minutes—just the thing when you're dying for something like french fries. Play around with different spices and dips to make them exactly how you like.
Ingredients List
Go for middle-sized zucchini as they cut into sticks perfectly. You'll want some panko crumbs for that extra crackly coating and some parm cheese to add fantastic flavor. The rest probably sits in your spice rack already—garlic and onion powder, dried oregano, plus salt and pepper.
For your dipping sauce, just combine some Dijon with mayonnaise and a touch of honey.
Cooking Process
Warm your oven to 425°F and place a wire rack on your cookie sheet so air circulates all around the sticks. Slice your zucchini into matching sticks then prepare your coating assembly line. First roll in flour, next dunk in beaten egg, then coat with your seasoned crumb mix. Arrange them on your rack and cook until golden and super crispy, around 15 minutes.
As they cook, stir together your sauce ingredients.
Customization Options
Want them without gluten? Just grab your favorite gluten-free flour and breadcrumbs instead. Love heat? Throw in some cayenne or Cajun mix into your coating. This method works great with summer squash or even sliced eggplant if you fancy something different.
Storage Tips
They taste amazing straight from the oven but you can store extras in your fridge for a day or two. To crisp them up again, stick them in a 375°F oven for about 5 minutes. Don't try freezing them though—the coating just won't be right after you thaw them out.
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Frequently Asked Questions
- → Is there a gluten-free option?
- Absolutely, just swap regular breadcrumbs with gluten-free ones. Replace flour with almond flour, cornstarch, cassava flour, or arrowroot powder.
- → How do I store and warm extras?
- Put them in an airtight container in the fridge for 2 days max. Reheat in a 375°F oven on a lined tray for 5-10 mins till they’re hot and crispy again.
- → Why bake on a wire rack?
- It helps air flow underneath, making the sticks crispier and cook evenly. If you don’t have a rack, baking on the sheet works too!
- → Can I use regular breadcrumbs instead?
- You can, but they won’t get as crunchy as panko does. Panko gives that perfect crispy texture.
- → What stops them from getting soggy?
- Cut the zucchini evenly, coat them thoroughly, and bake at a high temperature. That’ll keep them crunchy, not soggy.