Zucchini Sticks are lightly breaded and fried zucchini that are perfect for dipping in marinara sauce for an appetizer or snack. For another zucchini appetizer, be sure to check out my Roasted Zucchini Spears.

Crispy Fried Zucchini Sticks on a White Plate on a Blue Towel.

Zucchini Sticks

At first glance, you might think this appetizer is a plateful of cheese sticks! But, don’t be fooled; they are actually fried zucchini sticks that can be dipped in a side of marinara sauce, just like the popular fried cheese sticks, but filled with zucchini. I also love them dipped in my homemade aioli recipe! This is a perfect snack, appetizer, or side dish that will get even the pickiest eaters to eat their veggies! 

How to Quarter Zucchini

For this recipe, I love the idea of zucchini spears or sticks. To cut zucchini into spears, first wash the zucchini in cold or lukewarm water. Next, cut off the two ends of the zucchini. Then, cut lengthwise in half. Cut in half again and you will have four zucchini spears per zucchini. If your zucchini is extra small, just cut them each in half. Depending on the size of the zucchini, you will get about 16 spears.

Process Shots of dredging raw Zucchini into seasoned flour, egg, and breadcrumbs.

Heating up the Oil

Heat up the oil over medium heat until the oil reaches a temperature of 350°F. Use a candy thermometer or deep-fry thermometer to check the temperature. If you don’t have a thermometer, it usually takes 12-15 minutes for the oil to reach a temperature of 350°F. You can always try a few testing methods as well:

  1. One method to test the oil temperature is to put the handle of a wooden spoon into the hot oil. The oil will start to bubble steadily when it’s good to go. If you are seeing the oil bubbling like crazy, it’s too hot and needs to cool down a bit. If there are only a few to no bubbles, it’s not hot enough.
  2. Another method is using a 1-inch square of bread. Carefully put the bread into the oil and if it browns in 60 seconds, the oil is ready.
  3. My favorite method is the popcorn test. Put a kernel of popcorn into the pan of oil as soon as you begin heating up the oil. As soon as that kernel pops, the oil is ready!

Don’t throw out the used oil; check out How to Clean Used Cooking Oil so it won’t go to waste.

Crispy Fried Zucchini Sticks shot from Overhead on a White Plate.

How to Fry Zucchini Sticks

Once the oil is up to temperature, dredge the zucchini sticks first in the flour mixture, followed by the egg, and then in the breadcrumb mixture. Make sure to press the breadcrumbs into the zucchini to set the final coat.

Place 5-6 zucchini sticks into the hot oil and leave them in the oil for about 3 minutes. Remove the zucchini with a slotted spoon and let them rest on a paper towel-lined plate to drain. Finish frying the rest of the zucchini, but make sure the oil is still the right temperature. Each time you fry a group of the zucchini, the oil will cool down a bit, so just be aware of that. Serve warm, dipped in heated marinara sauce.

Can I Bake Zucchini Sticks?

Yes, if you don’t want to fry the zucchini, you can bake them in the oven. Prepare a baking sheet with nonstick spray and preheat the oven to 425°F. Place each one of the breaded zucchini sticks on the baking sheet in a single layer. After they are all placed on the sheet, lightly spray them with some of the cooking spray. Bake for 22-25 minutes or until golden brown. This will not taste the same as deep-fried but is a healthier option.

Air Fryer Zucchini Sticks

Follow the directions up to Step 5. Then, place zucchini spears into the air fryer basket or tray. They shouldn’t be touching. Spray with non-stick spray or oil.

Air Fry for 10 minutes at 350°F. Flip the spears and then air fry for an additional 5 minutes. (Times may vary depending on the size of your zucchini sticks.)

Crispy Fried Zucchini Spear Being Dipped into Marinara .

More Appetizers

5 from 8 votes

Zucchini Sticks

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Zucchini Sticks are lightly breaded and fried zucchini that are perfect for dipping in marinara sauce for an appetizer or snack.


  • 4 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Flour Mixture

  • ¼ cup all-purpose flour
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon freshly ground black pepper

Egg Mixture

  • 1 large egg, room temperature
  • 1 tablespoon water

Breadcrumbs Mixture

  • ½ cup seasoned breadcrumbs
  • ¼ cup parmesan cheese
  • vegetable oil, for frying
  • 1 cup marinara sauce, heated for dipping (optional)


  • Heat oil in a deep saucepan to 350°F. (You should have about 2 inches of oil.)
  • On a wide deep plate, whisk together the flour, salt, and pepper.
  • On a second plate, whisk together the egg and the water.
  • On a third plate, whisk together bread crumbs and parmesan cheese.
  • Dredge the zucchini sticks first in the flour mixture, then the egg, and finally the breadcrumb mixture.
  • Working in batches, add the 5-6 zucchini sticks to the heated oil and cook for 3 minutes (or until golden brown). Set on a paper towel-lined plate to drain. Serve warm, dipped in marinara sauce.

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Reader Comments

  1. 5 stars
    I made these with cornflake crumbs instead of breadcrumbs, they were yummy and crunchy! Also good served with sour cream as a dip if you don’t have marinara to hand, or just prefer something creamier. With one egg I was able to make 15 sticks.
    Good recipe!

  2. 5 stars
    I’ve been looking for a good zuchini stick recipe. I’ll be going back to this one for sure! Easy and delicious!

  3. 5 stars
    The flour dip before the egg cinches it! The flavor & crunchy outside are perfect. This recipe has earned a permanent place in my file!

    1. These were good! The breading stayed on the zucchini very nicely. I ended up using about 1.5 times the amount of the dry breading ingredients. The tips on how to tell if the oil is the right temperature were very helpful, so thank you for sharing them. I look forward to checking out more of your recipes.

  4. 5 stars
    I doubled the egg and water and added 1 tablespoon corn starch to the flour mixture. I over cooked a few of them. They don’t take long at all. Nice and crispy…just the way I like them. Dipped in ranch dressing.

  5. I love zucchini , i well serve this to my guest that will be arriving in a week. I have had zucchini , I think they will enjoy them I k ow I will.

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