Ingredients
Scale
Zucchini:
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2 medium zucchinis
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Salt (for sweating the zucchini)
Breading:
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2 large eggs (or buttermilk for dipping)
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½ cup all-purpose flour (or almond flour)
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1 cup panko breadcrumbs (or crushed pork rinds for low-carb)
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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½ teaspoon smoked paprika
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½ teaspoon Italian seasoning
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Freshly ground black pepper, to taste
Optional Dipping Sauces:
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Ranch dressing
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Spicy ketchup
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Garlic aioli
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Marinara sauce
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Yogurt-dill dip
Instructions
Step 1: Sweat the Zucchini (Optional but recommended)
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Lay the zucchini sticks on a paper towel.
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Sprinkle lightly with salt and let sit for 10 minutes.
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Pat dry to remove moisture—this helps them crisp up better.
Step 2: Set Up a Breading Station
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Bowl 1: Flour
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Bowl 2: Beaten eggs (or buttermilk)
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Bowl 3: Panko + Parmesan + seasonings
Step 3: Bread the Zucchini
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Dredge each zucchini stick in flour.
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Dip into egg.
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Coat in breadcrumb mixture, pressing gently to adhere.