Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g), trimmed and cut into sticks
  • 1/2 cup all-purpose flour (60g)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 tbsp water or milk
  • 1 cup Panko breadcrumbs (60g)
  • 1/2 cup grated Parmesan cheese (45g)
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika

Instructions:

  1. Slice zucchini into 3-inch lengths, then quarter each piece into uniform sticks. Place on paper towels, sprinkle with a pinch of salt, let sit for 5 minutes, and pat dry to remove excess moisture.
  2. Set up a dredging station with three shallow bowls. Bowl 1: Mix flour, salt, and pepper. Bowl 2: Whisk eggs with water or milk. Bowl 3: Combine Panko, Parmesan, garlic powder, Italian seasoning, and smoked paprika.
  3. Coat each zucchini stick first in the flour mixture, then dip into the egg wash, and finally press firmly into the Panko-Parmesan mixture until fully coated.
  4. For Oven: Preheat to 425°F (220°C). Place a wire rack on a baking sheet and arrange sticks in a single layer. Bake for 18–22 minutes until golden brown.
  5. For Air Fryer: Arrange sticks in a single layer in the basket. Air fry at 400°F (200°C) for 10–12 minutes, shaking halfway through.
  6. Remove when the breading is deeply golden and serve immediately with marinara or yogurt dip.