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Zucchini Sticks with Soy Dipping Sauce

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Makes 4 servings

kikkoman products used:


1 cup Kikkoman® Panko
½ teaspoon fine sea salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon crushed red pepper
2 large eggs
2 cups sliced zucchini (about 1 medium zucchini), cut in 4-inch by 1-inch thick slices
2 tablespoons vegetable oil
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon Kikkoman® Rice Vinegar
2 teaspoons sugar
1 tablespoon chopped scallions


In a small bowl, combine the panko, sea salt, oregano, garlic powder and crushed red pepper. Use a spoon to stir the mixture. In a separate small bowl, crack the eggs and whisk. Dip each zucchini stick in the egg mixture followed by the panko mixture and set aside on a clean plate. Repeat until all the of the zucchini sticks are coated in the panko mixture. Heat a skillet over medium heat and add the vegetable oil. Let the oil heat for 2 to 3 minutes. Add the zucchini sticks to the pan (you may need to do it in batches, as to not crowd the pan). The zucchini should sizzle once it touches the pan. Cook for 3 minutes and flip the sticks, and cook for an additional 3 minutes on each side. Once the sticks are golden brown on each side, take out of the pan and put on a plate lined with a paper towel. Make the sauce by combining the soy sauce, rice vinegar, sugar and scallions in a small bowl. Whisk together.

Recipe by Natalie Rizzo, MS, RD


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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