We used to eat at a place in Fitchburg that served fried zucchini sticks with a horseradish-mayo dipping sauce. LOVED them! I make them from time to time, but it’s been a while, and frankly, dredging in flour, then egg, then the crumbs and frying in a pan of oil is a pain at the end of a busy work day. The kids are always doing stuff in their countertop air fryer and I decided to go for zucchini sticks it in my own oven. I just used a metal baking sheet on air fry setting and everyone was very happy. To be sure they were best within minutes of coming out of the oven, those sitting on the pan lost their crispness on the pan side after about 20 mins. Next time I may toss into the air fry basket over a sheet. BTW, this is basically how I do breadless chicken tenders, but with more oil. Expand of reduce to suit you. *disclaimer: I do a lot of adjusting as I go, I think this is what I did 😉

  • 2 large zucchini (or any summer squash)
  • 1/2  cup canola or other mild oil
  • 3 tsp onion powder
  • 3 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp favorite chili powder (I used pasilla de negro)
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/3+ cup grated parmesan (skip altogether or sub with some nutritional yeast)
  • 1/2+ cup cup seasoned bread crumbs or pankow
Heat oven – I did air fry at the default 400°, but you could bake at 425+.
Cut zucchini into fries and lay out on paper toweling while you assemble the coating. I cut mine to length, then into fry wedges so each “fry” has skin.
In a large bowl, combine oil and all the seasonings. Mix, add zucchini and coat with the oil. Ya, your hands are best. Once coated, add parm and crumbs. Toss again until evenly coated. If too dry, add a little more oil, if too wet you can add more seasoning or crumbs to absorb the oil.
Air fry for 12 mins or until fork tender – not mush though! Serve hot with horseradish mayo or whatever you like 🙂

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