Recipes for children

Baked Zucchini Sticks | Crispy Breadcrumb-Coated Zucchini

Name: Baked Zucchini Sticks | Crispy Breadcrumb-Coated Zucchini
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 kişilik
Ingredients: 700 gram zucchini; 4 gram salt; 50 gram cornmeal; 100 gram breadcrumbs; 50 gram grated Turkish semi-hard cheese; 2 adet egg; 25 ml olive oil; 1 gram dried thyme

3.8 5 reviews 0 views

Serving4 servings

Prep + Cooking 25 min + 30 min

DifficultyEasy

Cooking Temperature200°C oven

Recipes for children Vegetables

Cuisine

Turkish cuisine

Features

Vegetarian Budget-friendly (₺)

Berkay SinanoğluCommis

05 September 2026 Last updated: 05 September 2026

These zucchini sticks are salted to draw out moisture, coated in cornmeal and breadcrumbs, and baked. Zucchini contains a lot of water; if it is not drawn out first, the coating gets soggy in the oven and the sticks turn mushy. The key to the recipe is drying the zucchini before coating it.

Baked Zucchini Sticks | Crispy Breadcrumb-Coated Zucchini

4 servings 25 min + 30 min Easy 200°C oven

Step by Step

How to make it?

Cut and salt the zucchini

8 min

Wash the zucchini and trim the ends; do not peel them, as the skin helps the sticks hold their shape while baking. Cut them first into 1 cm-thick slices, then into sticks 1 cm wide and no more than 7 cm long. Put them in a colander, sprinkle with salt, and toss by hand.

Draw out the moisture and pat dry

5 min

Gently squeeze the zucchini in your hands, then spread it in a single layer on a dish towel and press a second towel on top. If the towels show obvious wet spots, repeat 1 time. The surface of the sticks should look dry and matte.

Set up the coating

6 min

Put the cornmeal in one bowl, the beaten egg in the next bowl, and the breadcrumbs mixed with grated Turkish semi-hard cheese and thyme in a third. Do not add extra salt to the coating; the zucchini has already been salted, and the cheese adds salt too.

Coat and arrange on the tray

10 min

Dredge each stick first in the cornmeal, then the egg, then the breadcrumb mixture. Press the coating on with your fingers in the final bowl. Set a wire rack over a baking pan, arrange the sticks with space between them, and drizzle with a thin stream of olive oil.

Bake

25 min

Bake on the middle rack of an oven preheated to 200°C / 390°F for 22–25 minutes; the wire rack means you do not need to turn the sticks. They are ready when the coating is golden and, when one is broken in half, the inside is soft and the outside cracks lightly. Let them cool for 3 minutes before serving to a child.

Reminder

Let the salted zucchini drain in a colander for 15 minutes; this resting time is not included in the recipe duration. Set a bowl underneath to catch the liquid. If less than 15 ml drains, the zucchini is already firm enough. Baking the sticks on a wire rack set over a tray crisps the undersides; baked directly on the tray, they remain soft underneath.

Nutritional Values · 1 serving

Values are estimates

306 kcalCalories

12.5 gProtein

33.3 gCarbohydrate

13.7 gFat

3.8 gFiber

2.5 gSugar

600 mgSodium

3.9 gSaturated Fat

Protein 16% Carbohydrate 43% Fat 40%

Reviews

Comments (0)

3.8 5 reviews 60% recommend it 5 rated without leaving a comment

5 2

4 1

3 1

2 1

1 0

Log in to comment

You need to sign in to your DadaGastro account to rate this recipe, share your experience, and join the comments. Reading comments is free.

No one has commented on this recipe yet. Write the first comment.

Ingredients

8 ingredients · 4 servings for

4 servingsServing

For the zucchini
700 g zucchini
4 g salt
For the coating
50 g cornmeal

What can I use instead?
semolina — use the same amount for a firmer, coarser crust
100 g breadcrumbs

What can I use instead?
coarsely ground rolled oats — make a less glossy coating that browns more slowly
50 g grated Turkish semi-hard cheese

What can I use instead?
grated Parmesan — saltier and drier, making the coating crispier
2 pcs egg

What can I use instead?
yogurt — use 3 tablespoons as an egg-free option; the coating will adhere a little less firmly
25 ml olive oil

What can I use instead?
sunflower oil — more economical, but gives the coating a milder flavor
1 g dried thyme