Zucchini Sticks

Updated August 29, 2016

These crisp morsels make a lovely vegetarian party snack.


Preparation Time15 min

Cooking Time15 min

Cooking MethodFrying



Total Timeunder 1 hour

Kid FriendlyYes

OccasionCocktail Party, Game Day

Recipe CourseHot Appetizer

Dietary ConsiderationVegetarian

MealDinner, Snack

Taste and TextureCheesy, Crunchy, Umami


  • 3 large zucchini
  • 1¾ cups fresh bread crumbs
  • 1 cup freshly grated Parmesan cheese
  • 3 tbsp finely chopped parsley
  • Gated zest of ½ lemon
  • 2 large eggs
  • ¾ cup all purpose flour
  • Salt and freshly ground black pepper
  • Vegetable oil, for deep-frying
  • Deep-frying thermometer


Preheat the oven to 200°F (95°C). Wash and dry the zucchini. Cut them into sticks about 3 × ½ in (7.5cm × 13mm).

Mix the bread crumbs, cheese, parsley, and lemon zest well in a shallow bowl. Beat the eggs in a second bowl. Spread the flour in a third bowl and season.

In batches, coat the zucchini in the flour, then the egg, and then the bread crumbs. Transfer to a wax paper-lined baking sheet.

Half-fill a deep frying pan with oil and heat over high heat to 350°F (170°C). In batches, add the zucchini and cook about 3 minutes, or until golden brown. Transfer to a paper towel-lined baking sheet and keep warm in the oven while frying the remaining zucchini. Serve hot.


Prepare ahead: The coated zucchini can be stored at room temperature for up to 2 hours before frying.



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