If you’re looking for a light, healthy appetizer or snack that is full of great flavor, you’ll want to try these baked zucchini sticks. Coated in panko bread crumbs, paprika, salt, and garlic powder, then baked for approximately 25-27 minutes - until crisp and golden – these are quick and easy to make. Be sure to enjoy them with our delicious Greek yogurt dip – a fresh, cool dip that perfectly complements these when they’re nice and warm out of the oven. Try them out and then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To make approximately 25-30 baked zucchini sticks, you’ll need the following: 1½ pounds of zucchini (about 2 small-small), ½ cup all-purpose flour, ¾ teaspoon salt (divided), 4 egg whites, 2⅓ cup dry panko bread crumbs, 2 teaspoons paprika, ¼ teaspoon garlic powder, and 2 tablespoons plus 2 teaspoons canola oil (or avocado oil).
For 1 cup of dip, you’ll need: ¾ cup Cabot Plain Greek Yogurt, 2 tablespoons extra-virgin olive oil, 4 teaspoons lemon juice, 1 tablespoon chopped fresh basil (or dill), ¼ teaspoon pepper, 1 small clove garlic, and ¼ teaspoon salt.
Start by preheating your oven to 400°F and coating a baking sheet with cooking spray. Then cut zucchini into batons that are about 3-4 inches long by ½ inch square and bread as directed below. Bake for 25-27 minutes, turning once with a spatula or tongs.
While zucchini sticks are baking, make the yogurt dip by whisking yogurt, olive oil, lemon juice, herbs, and pepper in a small bowl. In a separate bowl, mince the garlic and mash with ¼ teaspoon salt. Add this to the yogurt mixture and whisk to combine. Get ready to dip those zucchini sticks once they’re out of the oven!
Want another zucchini-based appetizer dish that will be enjoyed by many? Try these Baked Pimento Cheese Cups, which pack a ton of wonderful flavor in a tiny bite. Cabot is a cooperative of over 1,000 farm families who continuously strive to produce the best dairy products around. If you enjoy these baked zucchini sticks, we’d appreciate if you could rate and review the recipe.
1½ pounds zucchini, about 2 medium-small
½ cup King Arthur All-Purpose Flour
¾ teaspoon salt, divided
4 egg whites
2⅓ cup dry panko bread crumbs
2 teaspoon paprika
¼ teaspoon garlic powder
2 tablespoons plus 2 teaspoons canola oil or avocado oil
Greek Yogurt Dip:
¾ cup Cabot Plain Greek Yogurt
2 tablespoons extra-virgin olive oil
4 teaspoons lemon juice
1 tablespoon chopped fresh basil or dill
¼ teaspoon pepper
1 small clove garlic
¼ teaspoon salt
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PREHEAT oven to 400° F. Coat a baking sheet with cooking spray.
CUT zucchini into batons about 3 to 4 inches long by ½-inch square.
PLACE flour in a pie plate or shallow baking dish, add ¼ teaspoon salt and stir to combine.
BEAT egg white in a pie plate or shallow baking dish until very foamy.
MIX bread crumbs with paprika, ½ teaspoon salt and garlic powder in a pie plate or shallow baking dish. Drizzle canola oil over and mix with a fork until completely moistened.
DIP zucchini sticks in flour. Shake off excess, then dip into egg white and shake of excess. Then dip them into breadcrumb mixture and arrange on baking sheet, so they don’t touch. Discard excess breading. Bake, turning once with a spatula or tongs, until the breadcrumb coating is crispy and golden, 25 to 27 minutes.
WHISK yogurt, olive oil, lemon juice, herbs and pepper in small bowl. Mince garlic and then mash with ¼ teaspoon salt. Add to the yogurt mixture and whisk to combine.
SERVE the zucchini sticks hot with the dip.
Recipe and photo courtesy of Katie Webster.
Yummy! I made them :) I’ll make them again