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Crispy Panko Zucchini Sticks Recipe Easy Homemade Snack with Tangy Marinara Dip

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Crispy panko-coated zucchini sticks baked or air fried to golden perfection, served with a tangy homemade marinara dip. A quick, flavorful, and guilt-free snack perfect for any occasion.

Ingredients

Scale
  • 2 medium zucchinis, sliced into sticks about 3–4 inches long and 1/2 inch thick
  • 1 1/2 cups panko breadcrumbs (preferably Japanese-style)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil or cooking spray for brushing or spraying
  • For the tangy marinara dip:
  • 1 cup crushed tomatoes (canned or fresh)
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Wash and dry the zucchinis, then cut into sticks about 3-4 inches long and 1/2 inch thick. Pat dry with paper towels.
  2. Set up three bowls: one with 1/2 cup flour, one with beaten eggs, and one with a mixture of 1 1/2 cups panko, 1/2 cup Parmesan, garlic powder, onion powder, salt, and pepper.
  3. Coat each zucchini stick by dredging in flour, dipping in egg, then coating with the breadcrumb mixture. Press crumbs gently to adhere.
  4. Arrange coated sticks in a single layer on a parchment-lined baking sheet. Lightly brush or spray with olive oil.
  5. Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through, until golden and crispy. Alternatively, air fry at 400°F (200°C) for 12-15 minutes, shaking basket halfway.
  6. While baking, heat 1 tablespoon olive oil in a small saucepan over medium heat. Sauté minced garlic until fragrant (~1 minute).
  7. Add crushed tomatoes, red wine vinegar, oregano, salt, and pepper. Simmer on low for 10-15 minutes until slightly thickened. Stir in red pepper flakes if desired.
  8. Serve zucchini sticks immediately with warm marinara dip.

Notes

Pat zucchini dry to prevent sogginess. Press breadcrumbs firmly for better adhesion. Flip sticks halfway through baking or shake air fryer basket for even crisping. Avoid overcrowding the pan. Marinara dip can be made ahead and stored refrigerated up to 4 days. Reheat zucchini sticks in oven to restore crispiness; avoid microwaving.

Nutrition

Keywords: zucchini sticks, panko zucchini, crispy zucchini, homemade snack, marinara dip, baked zucchini, air fryer zucchini, healthy snack

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