Zucchini sticks are a great addition to your Super Bowl celebration. There are multiple ways to alter this recipe for any dietary preference. I made this recipe in a more traditional way as well as lower carb.
You’ll want to make sure you cut your zucchinis into 2in by 1/2in sticks. My husband said he would have liked them thinner, but that’s his preference.
You can also sprinkle your zucchini with salt and let sit for little while. This will draw the moisture from the zucchini and will help to make it crispier. Once you start to see beads of water form on the outside of the zucchini, rinse with water and pat dry with a paper towel. I did not do that this time, and the zucchini sticks came out fine.
For this recipe, I made the zucchinis using 2 different types of breading: traditional seasoned bread crumbs and crumbs made for pork rinds as a lower carb option.
Seasoned bread crumbs are very easy because you can purchase it from the store ready to go. The pork rind breading has to be made from scratch. It was also difficult to work with. The fat content made it a little greasy and therefore very hard to stick to the zucchini. I had to be extra careful when handling it so the breading wouldn’t slide off.
I seasoned the pork rinds using parmesan cheese and garlic powder. You can add whatever seasoning you like to spice things up. I did not add salt thinking that the salt on the pork rinds was enough but looking back, I would add salt to this mixture next time.
Frying vs. Air Frying
In this rendition, I chose to fry the zucchini sticks in vegetable oil. I imagine that these would also cook well in the air fryer if you wanted to low the fat content.
If you decide to go with the pork rind breading, just note that it won’t get as dark as bread crumbs. If you let it cook longer, it will only soak up more oil making it very greasy.
Once they’re golden brown on all sides, serve warm with marinara sauce and you’re all set!Print