Summer Zucchini Sticks

Zucchini Stick dipped in Vegan Ranch Dressing

Zucchini sticks are now one of my favorite summer meals; soft, flavorful, and delicious on the inside and crispy and crunchy on the outside. A perfect culinary experience, if you ask me.



  • 23 small to medium size zucchini
  • 1/2 cup panko breadcrumbs
  • 1/2 cup vegan parmesan (Click Here for the Recipe)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic
  • 1/161/8 teaspoon cayenne
  • 1/2 cup flour
  • 1/2 cup water


  • Preheat oven to 425F
  • Prepare zucchini:
  • Wash and cut the zucchini into 3-4 inch pieces
  • Cut each piece in half, and then half again (quartered)
  • Place zucchini pieces on a cooling rack, skin side down
  • Sprinkle with sea salt and let it sit for 10-15 minutes
  • In a separate shallow bowl, prepare the bread mixture
  • Combine panko breadcrumbs, vegan parmesan, dried parsley, dried basil, paprika, garlic, and cayenne. Stir to combine.
  • In another shallow bowl, make the batter by mixing the flour and water and stir until smooth
  • With a paper towel, dab the excess moisture from the zucchini pieces
  • Dip each zucchini piece in the batter, then in the breadcrumb mixture, place on a greased (or use a silicone mat) baking tray and repeat the process until all the pieces are done
  • Bake for 20 minutes or until pieces are golden brown
  • Serve with ranch dressing (Click Here for the Recipe) 


I prefer to use the smaller to medium size zucchini as they quarter into the perfect size

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