DIY home projects are few and far between for us right now with all the anticipation of the big move into our new house! And let me tell you, I can not wait to take on the projects we have planned for our new house, like my Laundry Room, and share with you all of the other ideas I have spinning in my head.
And because of the lack of DIY projects going on here, I’m sharing another one of my absolute favorite recipes with you today! Crispy Oven Baked Zucchini Sticks. How many of you are Zucchini lovers? How many of you are crispy lovers?
If you are…like me…then you will love this recipe. You get all the crispy, breaded yumminess without the yucky, greasy fried!
I know in real life, breaded anything is not the best for you, but I feel like I’m being healthy when I make these, and I make them often. In fact, I just made some of these yummy Crispy Oven Baked Zucchini Sticks the other day when it occurred to me that I should share this recipe! It’s so good! Crispy Oven Baked Zucchini Sticks with ranch are one of my favorites and I think that favorites should always be shared. I don’t consider myself a really awesome chef or anything, but I do love food! And every time I make these, I love them a little more. And, well…anything crispy and dunked in ranch is a sure winner with my kids. I’ve been making them for a couple of years and so this is definitely a tried and true recipe! I won’t claim them to be a health food, but they are certainly healthier than the alternative for sure! Fried Zucchini used to always look good to me on a menu, but every time I tried it my stomach would hurt so bad! It was horrible, there was something about the fried and the zucchini that didn’t mix with me! But then, one day, the clouds parted and I found baked zucchini sticks… and my life became a little happier. Not kidding. I really do love them. These sticks go together fairly quickly, it probably takes me about 20 min of prep and another 10-ish to cook. After a few years of making them, I’ve figure out how to make the perfect Crispy Oven Baked Zucchini Sticks!
In my little dream world I would have y’all over to my new kitchen and make you some but since that’s not reality, I’ve put together this little post with how I make them to perfection so that you can too!
First, gather up the ingredients! (I forgot to put the flour in the picture..oops!) and pre-heat the oven to 400*
There are a couple of secrets I’ve found for perfect crispy oven baked zucchini sticks…Panko is one of the secrets. You must use part Panko! Panko puts the crisp in oven baked. Another secret is the combination of Panko and regular bread crumbs. The bread crumbs are much finer than the Panko and fill in all the gaps I happened to have the roasted garlic on hand for the picture, but regular bread crumbs work also.
Next, rinse the Zucchini and cut it. Cut the ends off, and then half it. Then slice it in half length-wise and then quarter them length-wise. 1 zucchini = 8 sticks. (depending on the size of zucchini, of course)
Now, this is where I fail for picture tutorial recipes…I don’t have pictures for the next few steps. I had to use both my hands. lol
Here is the 2nd secret to perfect Zucchini sticks. Don’t use beaten eggs, I did this for a while and it doesn’t work so well. They are too thick and gooey. You want to make an egg wash. To do that, crack the eggs into a bowl wide (and deep) enough to fit about 4 sticks at a time. Add about 4 tbsp of water and whisk together. You want a thin, runny egg mixture.
Mix your bread crumbs together, I use a pie dish for them. It’s about 2 cups Panko to 1 cup bread crumbs. Sprinkle some salt (about 1 tsp) and pepper (couple shakes). The amount of salt and pepper is personal taste, but that’s about what I use.
My assembly line looks like this.
Put about 1 cup of flour in a ziplock bag. Throw the Zucchini in, seal it up and toss it around to coat.
I work with 4 sticks at a time. Put 4 (flour coated) sticks in the egg wash. Make sure they are coated completely with the egg wash, this is what the breading adheres to.
Then move them over to the bread crumbs. I spoon the crumbs over the zucchini to coat them completely rather than trying to roll the zucchini around in the bread crumbs. (It can get really messy if you use the egg tongs in the breading to do the work, only use the tongs to put the sticks in the crumbs and to take them out of the crumbs). Once the zucchini sticks are coated, use the tongs to gently pick them up and shake them off and put them on a lightly greased baking sheet.
Pop them in the oven at 400*. Because every oven is not equal, I start with 10 minutes on the timer. After 10, I do the fork test to see how firm they are. I like them to have a slight firmness, if they cook too long then they are soggy and not as good. I’ll try to explain this the best I can….you want to feel a slight firmness when inserting the fork but you want the fork to insert easily. The zucchini stick should stick to the fork and you will probably have to shake it very lightly to remove the zucchini stick. That’s usually about perfect right there. They will soften up slightly when you remove them from the oven as they cool. If the zucchini is still pretty firm and doesn’t shake off the fork easily and you have to use your finger to push it off then they probably aren’t quite done and need to cook a few more minutes. Check back every 2-3 minutes or so. I usually end up at about 12-ish minutes in my oven.
They will get a very slight golden hue to them…in my experience, you can’t use the color as an indicator for being done, if you waited for golden brown then they would be soggy.
Next, pour yourself a little side of ranch and have at them!
And there you have it. Crispy, non-fried, perfection. They are so yummy!
Here’s the recipe:
Here’s a copy of the recipe to print Crispy Baked Zucchini Sticks
As always, thanks for stopping in! We love hearing from you guys, it’s been fun “meeting” and chatting with all of you. If you haven’t been following us on social media then here are the links for Facebook and Instagram, or you can follow us on Pinterest to see what inspires us! You can keep up with the progress on my new house over on Instagram where I’ve been trying to tame myself from being a wild, out-of-control Instagrammer.