Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 1 tsp (6g) kosher salt
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) dried Italian seasoning
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (28g) olive oil

Instructions:

  1. Cut the zucchini into uniform strips, about 3 inches long and 1/2 inch thick. Note: Consistency ensures they all finish cooking at the same time
  2. Toss the strips with kosher salt in a bowl and let them sit for 10 minutes. Wait until you see beads of water on the surface.
  3. Pat the zucchini aggressively dry with paper towels. Note: This is the most important step for crunch
  4. Prep your dredging station: bowl one with flour, bowl two with beaten eggs, and bowl three with Panko, Parmesan, garlic powder, Italian seasoning, and pepper.
  5. Dip a zucchini strip into the flour, shaking off any excess. Note: Too much flour creates a doughy layer
  6. Submerge the floured strip into the beaten eggs.
  7. Press the egg coated strip firmly into the Parmesan mixture, ensuring it's fully coated.
  8. For Oven: Arrange on a parchment lined sheet, drizzle with olive oil, and bake at 425°F (218°C) for 20-25 minutes, flipping halfway until golden and crackling.
  9. For Air Fryer: Place in a single layer, spray with oil, and cook at 400°F (200°C) for 10-12 minutes, shaking halfway until the edges are browned.
  10. Move the sticks to a wire rack and let them rest for 2 minutes to allow the crust to set.