Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly grease and place a wire rack if using.
- Trim zucchini, cut into uniform sticks (½-inch thick × about 3-4 inches long), then pat thoroughly dry with paper towels to remove moisture.
- Beat egg whites until foamy. In a shallow dish, combine panko, flour, Parmesan, salt, onion powder, and pepper.
- Dip each zucchini stick in egg whites, then press into the breadcrumb mixture to coat evenly.
- Arrange coated sticks in a single layer on the prepared sheet. Lightly spray with nonstick spray.
- Bake for 10 minutes, spray again, rotate the pan, and bake another 10 minutes until golden and crispy. If not using a rack, flip sticks halfway through for even browning.
- Serve hot with dips like basil Greek-yogurt dip, marinara, or lemon-parsley aioli. Store leftovers in the fridge for up to 2 days and reheat in oven or air fryer to maintain crispness.
Notes
Salt and pat zucchini dry to reduce moisture for crispiness. Use a wire rack for airflow or spray and rotate the pan midway for even baking. Try gluten-free or low-carb versions with almond flour or all-Parmesan coating. Avoid microwaving leftovers to preserve texture.