Thursday, July 21, 2011

Zucchini Sticks

That zucchini wouldn't even fit in one of those
4 lb pretzel jugs.
So I got a huge zucchini.  Not from my garden, from Chris's mother's garden.  Even the zucchinis that I fertilized by hand are withering and dying.  It's frustrating to watch the zucchinis shrivel, and I have no idea what could be going wrong.

But anyways, look at the size of this zucchini!!  I decided to cut it in half and reserve one half for other zucchini recipes.  I came across this recipe a while ago and was immediately taken back to a pub in DC where my friends and I frequented in college that had delicious zucchini fries.  I knew I had to try this recipe once I got zucchini from my garden (which I didn't, what evs, I'm a little bitter).  

These zucchini sticks are breaded with Panko breadcrumbs, which are (in my opinion) so much more delicious than regular bread crumbs.  They have a better crunch and a richer texture than regular bread crumbs, plus they're super light so they do not overpower what ever you're breading.  When I put these zucchini sticks out on the table, they were half gone before we even started eating dinner.  We ate 18 of them between the 4 of us and everyone was asking if I was making a second batch.  I of course was going to, because half of that zucchini was enough to make almost 50 zucchini sticks.  Delicious zucchini sticks...

They're baked, not fried, and underneath that delicious breaded layer is zucchini, so they're good for you too!  That's what I kept telling myself as I shoved one after another in my mouth.  I think I ate 7 in all.  At least.  

If you aren't totally convinced by now, you absolutely need to make these zucchini sticks.  They're delicious, they're good for you, and those of you who are wary of zucchini won't even be able to taste it when it's slathered in Ranch dressing.  Even if I don't get a single zucchini from my garden I will definitely be making these over and over!

Zucchini Sticks
Makes enough breading to coat 18 zucchini sticks

- 1/3 c flour
- 2 eggs
- 1 tbsp milk
- 1 1/2 c Panko bread crumbs
- dash of salt, pepper, and garlic powder (to taste)
- zucchini, cut into slices 3 – 4 in long and 1/2 in thick. 

Preheat oven to 425F and line a baking sheet with a silicone mat or other non-stick mat (parchment paper, non-stick foil).

Pour flour into a plastic bag and add the zucchini.  Shake the bag to coat the sticks evenly.  

In a bowl, whisk the eggs with the milk.  Set aside.

In a separate bowl, combine Panko, salt, pepper, and garlic powder.  Roll zucchini stick in egg wash followed by the combined dry ingredients.  Bread twice for a crispier zucchini stick.  Place on baking sheet and bake for 14 - 17 minutes, until golden brown


  1. We planted 3 zucchini plants this year, 2 of the 3 are not so hot, but the 3rd is just starting to produce, so hang in there and be patient! I have never tried making zucchini sticks but I hope to try soon, thanks for the recipe!

  2. @Tiffany No problem, and thanks for the words of encouragement! Hopefully we'll get something after this heat wave dies down.

  3. I love zucchini fries. Can't wait to make these:)

  4. That is the largest zucchini I have ever seen!!! And these look great. Thanks so much for linking up at Foodie Friday.


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