Zucchini Sticks Recipe

Wash and cut

Trim both ends off the zucchini. Cut each medium zucchini lengthwise into quarters, then cut each quarter into 3–4 sticks about 3 inches long and roughly 1/2 inch thick. You should have about 24–32 sticks depending on zucchini size.

Pat the zucchini sticks dry with paper towels to remove excess moisture. Drying helps the breading adhere and prevents sogginess.

Place the flour in a shallow wide bowl or plate and season it lightly with a pinch (about 1/4 tsp) of salt and pepper.

In a second shallow bowl, whisk the eggs with the milk until smooth.

In a third bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly so the cheese and seasonings are evenly distributed.

Working in batches to avoid overcrowding, pat a few zucchini sticks dry again if needed. Dredge each stick in the seasoned flour, shaking off excess.

Dip the floured stick into the egg mixture, letting excess egg drip off.

Press the egg-coated stick into the breadcrumb-Parmesan mixture, turning to coat all sides. For a thicker crust, press firmly and repeat the egg and breadcrumb step once more.

Place the breaded sticks on a wire rack set over a baking sheet (or on a parchment-lined tray) to rest while you bread the remaining zucchini. This helps the coating set and prevents sticking.

Pour about 1/2 cup vegetable oil into a large nonstick or cast-iron skillet and heat over medium heat until shimmering. To test, drop a breadcrumb into the oil—if it sizzles immediately, the oil is ready (roughly 350°F / 175°C).

Fry the breaded zucchini sticks in batches, arranging them in a single layer without crowding. Cook 2–3 minutes per side until golden brown and crisp. Use tongs to turn gently so the breading stays intact.

Transfer cooked sticks to a paper towel-lined plate or wire rack to drain excess oil. If making larger batches, keep finished sticks warm in a 200°F (95°C) oven on a baking sheet while you finish frying the rest.

Sprinkle the hot zucchini sticks with chopped parsley and an optional squeeze of lemon, if using.

Serve immediately with warm marinara sauce or ranch dressing for dipping.