When I first threw together zucchini oat cheese sticks for a quick family lunch, I never expected them to beat pizza at our table. But now? We can’t stop making them. These golden, cheesy bites are soft on the inside, slightly crisp outside, and loaded with flavor without needing flour, oil, or even a mixer.
Why These Zucchini Oat Cheese Sticks Are So Popular
They’re fast, simple, and made with just a handful of ingredients: zucchini, eggs, oats, and cheese. You probably already have everything in your kitchen. They’re also:
- Gluten free (no flour)
- Kid approved
- Perfect for lunchboxes or dinner sides
- Much lower in carbs than pizza or bread
Plus, the prep is almost effortless no peeling, sautéing, or rising time. Just mix, roll, and bake. It’s a dream come true on busy days.
The Only Ingredients You’ll Need
- 1 zucchini (grated)
- Salt, to taste
- 3-4 tablespoons of oatmeal (quick or rolled)
- 100g grated cheese (cheddar, mozzarella, or a mix)
- 2 eggs
Optionally, toss in chopped parsley, onion powder, or chili flakes for an extra twist. I like to add fresh herbs for brightness just like I do in these zucchini fritters.
Why Oats Work So Well Here
You might be wondering do oats really work instead of flour? They absolutely do. Oatmeal binds moisture from the zucchini while keeping the texture tender and slightly chewy, like in these chewy oat cookies. You don’t even need to grind them. Just mix them right in.
Perfect as a Side, Snack or Main
Serve these zucchini oat cheese sticks with a side of Greek yogurt dip or marinara. They pair beautifully with dishes like creamy tomato shrimp pasta or a warm bowl of vegetable casserole.
I’ve even frozen extras and reheated them in the air fryer they still come out perfectly soft and cheesy.
Step by Step to Make Zucchini Oat Cheese Sticks
1: Grate and Drain the Zucchini
- Wash the zucchini and grate it using the large side of a box grater.
- Sprinkle a pinch of salt and let it sit for 10 minutes.
- Use a clean cloth or paper towel to squeeze out the excess moisture. This step is key to avoid soggy sticks.
2: Mix the Ingredients
- In a large bowl, combine the drained zucchini with eggs, oatmeal, and shredded cheese.
- Add seasonings like black pepper, garlic powder, or parsley if you like.
3: Shape and Bake
- Use your hands to form stick or log shapes (about 3 inches long).
- Place them on a parchment lined baking tray.
- Bake at 375°F (190°C) for 20-25 minutes or until golden brown.
The result? Beautifully golden, cheesy sticks that hold their shape but melt in your mouth. They remind me of the flavor and comfort in these soft condensed milk biscuits, but in a totally savory, healthy way.
Common Mistakes to Avoid
- Skipping the zucchini draining step. If the zucchini is too wet, your mix will fall apart.
- Using too much oatmeal. Stick with 3-4 tablespoons to keep them tender, not dry.
- Overbaking. Keep an eye on them once they begin to brown. You want a golden finish, not a crunchy one.
For a deeper flavor, try mixing in smoked cheese or adding a pinch of paprika to the dough before baking.
Chef’s Tip for Maximum Crisp and Flavor
I always preheat the oven tray that first blast of heat gives the base a little crust, like you’d get on cheesy puff pastry pizza rolls. If you’re using an air fryer, reduce the time to about 12-15 minutes at 375°F and spray lightly with olive oil.
How to Store and Reheat
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze raw or baked sticks. Thaw overnight in the fridge.
- Reheat: Bake at 350°F or air fry for 5 minutes until hot and crisp again.
“You’ll be shocked how addictive these are I now double the recipe every time.”
Looking for more oat based recipes? Try my banana oat dessert or these savory veggie casseroles that sneak in healthy ingredients just like these sticks.
Frequently Asked Questions
Can I make these zucchini sticks without cheese?
Yes, you can skip the cheese, but they’ll be less rich. Try adding a tablespoon of nutritional yeast or mashed beans for extra flavor and binding.
Are zucchini oat sticks keto friendly?
Not strictly oats aren’t keto, but they are lower carb than flour. For a keto version, substitute almond flour or grated cauliflower.
Do I need to peel the zucchini first?
No, keep the peel on. It adds color, fiber, and structure. Just wash well before grating and draining.
Can I cook these in an air fryer?
Yes! Air fry at 375°F (190°C) for 12-15 minutes. They’ll get golden and lightly crisp without needing any oil.
How do I stop them from falling apart?
The key is draining the zucchini properly and using enough eggs. Don’t skip that squeezing step, or the mix will be too wet to hold shape.
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