Crunchy baked zucchini sticks paired with a creamy, spicy queso dip make an excellent appetizer.

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I promised more zucchini recipes, and these baked zucchini sticks deliver. Growing up, fried zucchini was a favorite comfort food, but deep frying uses a lot of oil and leaves the finished sticks heavy. These baked, panko-crusted zucchini sticks reproduce the satisfying crunch while keeping things lighter. They pair wonderfully with a quick, creamy, spicy queso-style dip that’s dairy-free and full of flavor.

Yield: 4

Baked Zucchini Sticks with Spicy Queso Dip

Crunchy baked zucchini sticks served with a warm, creamy, slightly spicy queso dip—an ideal appetizer or snack that’s lighter than fried versions but still decadently satisfying.

Prep Time
20 minutes

Cook Time
40 minutes

Total Time
1 hour

Ingredients

1 1/2 lbs zucchini, cut into sticks about 1/2″ wide by 4″ long
1/3 cup hot water
1 tbsp ground flaxseed
1 tbsp unbleached all-purpose flour
1 cup panko crumbs (or a little more if needed)
Onion powder, to taste
Salt and pepper, to taste
3/4 cup unsweetened almond milk
6 tbsp nutritional yeast
2 tbsp diced green chiles
1/2 cup finely diced tomatoes
1/2 tsp dried cilantro
1/2 tsp salt
1/4 tsp onion powder
1/8 tsp cayenne pepper (adjust to taste)

Instructions

Mix the ground flaxseed and all-purpose flour in a small cup. Add the hot water gradually while stirring to avoid lumps. Once smooth, transfer to a shallow bowl and let sit for 3–5 minutes until it thickens slightly. This will act as the egg-replacer binder.
Spread panko crumbs in a shallow plate to about 1/4″ depth. Season the panko with a couple pinches of onion powder, salt, and pepper and mix to distribute the seasoning evenly.
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly oil it so the breaded zucchini won’t stick.
Dip each zucchini stick into the flaxseed-flour mixture, coating all sides. Press each coated stick into the seasoned panko so the crumbs adhere well. Repeat until all zucchini sticks are breaded.
Arrange the breaded sticks on the prepared baking sheet about 1–1/2″ apart so air can circulate. Bake for about 7 minutes per side, turning gently so both sides become golden and crisp. Total bake time will be roughly 14–16 minutes, depending on your oven and the thickness of the sticks.
While the zucchini bakes, prepare the queso dip: bring the almond milk to a boil in a small pot, then stir in the nutritional yeast, diced green chiles, diced tomatoes, dried cilantro, salt, onion powder, and cayenne. Whisk or stir until the nutritional yeast dissolves and the sauce is smooth.
Reduce heat to low–medium and simmer the sauce gently for about 5 minutes to meld the flavors. Taste and adjust seasoning if needed.
Serve the zucchini sticks hot from the oven with the warm queso dip. These are perfect as an appetizer, party snack, or light side dish.

Notes

Tips: Use fresh zucchini that is firm to the touch. If you prefer extra crispiness, broil for a minute or two at the end—watch closely so they don’t burn. For a gluten-free version, substitute gluten-free panko.

Nutrition highlights per serving: Potassium 420mg, Vitamin A 9%, Vitamin C 50%, Calcium 3.2%, Iron 7.5%.

Nutrition Information:

Yield:

Serving Size:

1 portion

Amount Per Serving:
Calories: 115
Unsaturated Fat: 0g

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