Air-Fried Zucchini Sticks
Air-Fried Zucchini Sticks feature garlic, onion, and dill seasoned panko coating that's air-fried until crunchy. Best served with ranch or dill dip.
Servings: 4
Calories: 173kcal
Equipment
- Silicone brush
- Air Fryer or convection oven
- Baking Sheet with wire rack (only if cooking in the oven)
Ingredients
- 1 cup panko use gluten-free panko to make these zucchini sticks gluten-free
- 1/4 cup all-purpose flour use a gluten-free all-purpose flour blend to make these zucchini sticks gluten-free
- 1 teaspoon kosher salt
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons canola oil or another neutral-flavored cooking oil
- 2 medium zucchinis avoid using zucchinis that are larger than 6-8" long
- 2 Tablespoons mayonnaise use vegan mayonnaise to make these zucchini sticks vegan
Instructions
- If you plan to cook your zucchini in the oven, heat the oven to 425°F, using the convection setting if available.
- Stir together 1 cup panko, 1/4 cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon freshly ground black pepper. Drizzle 2 teaspoons canola oil over the panko mixture, then stir. Note that it will form clumps at first, but keep stirring until the clumps break down, and the oil becomes distributed through the panko mixture. Set aside.
- Trim off both ends of each zucchini, then cut each zucchini into spears by cutting into quarters lengthwise. Cut each of these spears in half crosswise to end up with 8 short spears per zucchini (note that I recommend avoiding very large zucchinis for this recipe. However, if you want to try, scoop out and discard any tough seeds, and you will likely need to cut the zucchini a little differently, so the pieces aren't too large).
- Brush each zucchini spear lightly but completely with mayonnaise (the easiest way to do this while keeping your hands clean is to spear each piece with a fork). Transfer the piece of zucchini to the bowl containing the panko mixture, and toss to coat. Place the zucchini spear into your air fryer basket, or onto a wire rack inset into a baking sheet if cooking in the oven. Repeat with all of the remaining zucchini.
- Once your air-fryer basket or tray is full, start the zucchini cooking at 425°F for 9-12 minutes, until the panko is golden brown and the zucchini is tender. Repeat with the remaining zucchini if it doesn't all fit at once. If using the oven, bake on the convection setting for 10-14 minutes until golden brown. Serve immediately with ranch or creamy dill dip.
Nutrition
Calories: 173kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 745mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 216IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 2mg
