Looking for a fun twist on regular mozzarella sticks? I’ve been making these zucchini versions for years, and they’re always a hit at my house. My kids actually get excited when they see me pulling out the zucchini – and trust me, that’s not something you hear every day!
These are perfect for when you want something a bit lighter but still need that gooey cheese fix. I usually make a double batch because they disappear so quickly. Plus, it’s a clever way to sneak some vegetables into snack time without anyone complaining.
The best part? They’re easier to make than you’d think. Just like regular mozzarella sticks, but with a healthy little upgrade that doesn’t sacrifice any of the comfort food feeling we all love. Whether you’re watching the game or just need a quick afternoon snack, these always hit the spot.
Why You’ll Love These Zucchini Mozzarella Sticks
- Quick preparation – These cheese sticks come together in just 30 minutes, making them perfect for last-minute snacking or when unexpected guests drop by.
- Kid-friendly snack – The crispy coating and melty cheese center make these irresistible to kids and adults alike – they’re like restaurant-style mozzarella sticks but better!
- Budget-friendly ingredients – Using basic pantry staples and common cheese sticks, you can make this crowd-pleasing appetizer without breaking the bank.
- Customizable seasoning – The basic recipe is great as is, but you can easily switch up the seasonings to match your taste preferences or what you have in your pantry.
What Kind of Mozzarella Should I Use?
String cheese is actually your best friend for this recipe, since it comes pre-portioned and has the perfect texture for melting. While you could cut up a block of mozzarella, the individually wrapped string cheese sticks (part-skim or low-fat) are already the right size and have a consistent shape that makes prep much easier. Regular full-fat mozzarella sticks will work too, but they might get a bit too melty and could ooze out more during cooking. Just make sure your cheese sticks are well-chilled before you start breading them – this helps them hold their shape better during the cooking process and prevents too much cheese from escaping.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this recipe:
- All-purpose flour: You can swap regular flour with whole wheat flour, almond flour, or gluten-free all-purpose flour blend. Just note that almond flour might make the coating a bit less crispy.
- Panko crumbs: Regular breadcrumbs work fine here, though they won’t be quite as crunchy. You can also crush corn flakes or rice cereal for a similar crispy texture to panko.
- Parmesan cheese: Romano or Asiago cheese make great alternatives. If you’re out of hard cheese, you can skip it, but you might want to add an extra pinch of salt to the breadcrumb mixture.
- Spinach and herb seasoning: Italian seasoning works great as a substitute, or try a mix of dried basil and oregano with a pinch of garlic powder.
- Mozzarella sticks: This is the star ingredient, so try to stick with mozzarella. However, you can use full-fat instead of part-skim, or cut regular mozzarella into stick shapes.
- Olive oil spray: Any cooking spray will work, or you can lightly brush with regular olive oil or vegetable oil.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini mozzarella sticks is preventing the cheese from oozing out during cooking – make sure your cheese sticks are frozen solid for at least 2 hours before breading, and keep them in the freezer between coating steps. A common error is skipping the double-coating process, but for the crispiest results, dip each stick in flour, egg, and breadcrumbs twice, pressing the coating firmly onto the cheese. Temperature control is crucial – if your oil isn’t hot enough (around 350°F), the coating will become greasy and soggy, while too hot will burn the outside before the inside is properly melted. For best results, work in small batches and use toothpicks to handle the sticks during coating, and don’t forget to give them a generous spritz of olive oil spray before baking to achieve that golden-brown finish.
What to Serve With Zucchini Mozzarella Sticks?
These cheesy zucchini sticks are perfect for dipping, so marinara sauce is a must-have on the side! I like to serve them as an appetizer with a few different dipping options – ranch dressing and garlic aioli are both crowd favorites that complement the Italian flavors really well. Since these are on the heavier side, a light green salad dressed with lemon vinaigrette helps balance out the meal. If you’re serving these as a main dish, they go great alongside a bowl of tomato soup or a simple pasta with light marinara sauce.
Storage Instructions
Keep Fresh: These mozzarella sticks are best enjoyed right after cooking when they’re hot and the cheese is perfectly melty. If you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days, though they won’t be quite as crispy as when fresh.
Make Ahead: You can prep these ahead of time! Bread the mozzarella sticks and place them on a baking sheet lined with parchment paper. Pop them in the freezer until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months frozen – perfect for when those cheese cravings hit!
Warm Up: To enjoy your frozen mozzarella sticks, don’t thaw them first – cook them straight from frozen in a preheated oven at 375°F for about 8-10 minutes. This helps maintain that crispy coating while getting the cheese nice and melty inside.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 25-32 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 50-60 g
- Fat: 70-80 g
- Carbohydrates: 100-110 g
Ingredients
- 1/2 cup all-purpose flour
- 2 teaspoons seasoned salt (divided)
- 3 large eggs (beaten)
- 2 cups plain panko crumbs
- 1/2 cup parmesan cheese, grated
- 1 tablespoon spinach and herb seasoning
- 12 part-skim or low-fat mozzarella sticks (cut into 3-inch pieces)
- Olive oil spray
- Toothpicks
Step 1: Prepare Coating Stations
Set up three shallow dishes for coating the zucchini cheese sticks.
In the first dish, combine flour with 1 teaspoon of seasoned salt.
In the second dish, beat eggs and mix in ½ teaspoon of seasoned salt.
In the third dish, mix together bread crumbs, Parmesan cheese, Spinach & Herb Seasoning, and the remaining ½ teaspoon of seasoned salt.
Step 2: Assemble and Coat the Zucchini Cheese Sticks
Insert a toothpick through the middle of a cheese stick and a zucchini stick, aligning them together.
Dip each prepared stick first into the flour mixture, ensuring they are lightly coated on all sides.
Then, dip the sticks into the egg mixture, followed by rolling them in the bread crumb mixture.
Make sure that all sides are thoroughly covered.
Step 3: Preheat Oven and Arrange Coated Sticks
Preheat your oven to 425°F (220°C).
Place the coated zucchini cheese sticks onto a baking sheet lined with a Silpat or parchment paper for easy cleanup.
Spray the tops lightly with olive oil spray to aid in even browning and crisping during baking.
Step 4: Bake the Sticks
Bake the zucchini cheese sticks in the preheated oven for 10-12 minutes, or until they are golden brown and the cheese has melted.
Be cautious not to overbake, as the cheese might escape from the zucchini.
Step 5: Serve
Once baked, carefully remove the toothpicks from the zucchini cheese sticks.
Serve the warm, crispy sticks with marinara sauce for dipping.
Enjoy your tasty appetizer or snack!