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Zucchini Carrot Cheese Sticks

Section: Fast and Simple Recipes for Busy Days

These zucchini, carrot, and cheese sticks come together fast with a handful of pantry staples. Grated veggies combine with cheese and a light flour coating, then are pan-fried to golden perfection. They're soft and flavorful inside, crisp outside, and great for kids or adults alike. Serve with yogurt dip or tzatziki for a satisfying snack, appetizer, or lunchbox addition. You can also bake or freeze them for added convenience. Customizable and quick, they're a healthy alternative to deep-fried snacks.

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Published By Ioana
Updated on Sat, 19 Jul 2025 18:16:36 GMT
A plate of zucchini, carrot and cheese sticks. Bookmark
A plate of zucchini, carrot and cheese sticks. | ioanacooks.com

This crispy veggie snack comes together in no time and always hits the spot. Whether I serve them as a weeknight side or a quick afternoon bite for the kids these zucchini carrot and cheese sticks disappear fast. They have that golden crust with a soft cheesy center that keeps everyone reaching for more.

I first made this when I needed something fast and comforting and now it is a go to for lunchboxes or last minute dinners. It is so easy and so satisfying.

Ingredients

  • Zucchini: fresh and grated for a tender bite and mild flavor
  • Carrot: adds natural sweetness and texture
  • Yellow cheese: like Gouda or Cheddar gives richness and that melty center
  • Egg: helps everything bind and stay together
  • Wheat flour: holds the shape and gives structure
  • Salt and pepper: for basic seasoning
  • Granulated garlic: adds a touch of warmth and depth
  • Vegetable oil: creates the crisp golden finish

Step-by-Step Instructions

Prepare the Vegetables:
Grate the zucchini and carrot using the coarse side of a box grater to keep texture. This creates the base of the mixture.
Drain the Zucchini:
Sprinkle salt over the grated zucchini and let it sit for ten minutes. Use a clean towel to squeeze out as much moisture as possible. This prevents soggy sticks.
Mix the Ingredients:
In a large bowl combine the drained zucchini carrot cheese egg flour salt pepper and garlic. Mix thoroughly with your hands or a spoon until the mixture holds its shape.
Shape the Sticks:
With damp hands form small finger sized sticks or logs. Press firmly so they keep their shape while cooking.
Heat the Oil:
In a frying pan pour in oil to lightly cover the surface. Heat over medium until shimmering but not smoking.
Cook Until Crispy:
Place the sticks into the hot oil and fry for about two to three minutes per side. Turn carefully so they brown evenly and do not break apart.
Drain and Serve:
Once golden transfer to paper towels to drain any excess oil. Serve warm with your favorite dip such as tzatziki or garlic sauce.
A plate of zucchini, carrot and cheese sticks. Bookmark
A plate of zucchini, carrot and cheese sticks. | ioanacooks.com

Storage Tips

These sticks are best fresh while the outside stays crunchy. If storing let them cool and refrigerate for up to two days in an airtight container. Reheat them in a dry pan or in the oven to restore crispness. For longer storage freeze the shaped uncooked sticks and cook straight from frozen adding a minute or two to the fry time.

Ingredient Substitutions

You can swap yellow cheese with mozzarella for a stringy texture or feta for a stronger taste. For gluten free versions use oat flour or fine breadcrumbs. To make them egg free try mixing ground flaxseed with water and letting it sit until gelled. These tweaks keep the texture close and still give great results.

Serving Suggestions

I often pair these with fresh tzatziki or a plain yogurt dip. You can also tuck them into a wrap with greens or serve alongside a simple salad. They work as a party snack starter or even a kid friendly main when you need something fast and wholesome.

Zucchini, carrot and cheese sticks. Bookmark
Zucchini, carrot and cheese sticks. | ioanacooks.com

Cultural and Seasonal Context

This kind of fried veggie snack reminds me of Mediterranean appetizers where small plates shine. Using seasonal zucchini and carrots makes it budget friendly and keeps the dish light. It fits into warm weather meals but also comforts in colder months when served hot and crisp.

Frequently Asked Questions About Recipes

→ Can I bake the sticks instead of frying?

Yes, you can bake them at 200°C (392°F) for 20–25 minutes, flipping halfway through for even browning.

→ What cheese works best for this?

Gouda or Cheddar are ideal, but mozzarella, parmesan, or feta can be used for different textures and flavors.

→ Can I make them vegan?

Yes, replace the egg with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water) and use vegan cheese alternatives.

→ How do I keep them crispy?

Coat the sticks lightly in breadcrumbs before frying and serve immediately while still warm.

→ Can I freeze the uncooked sticks?

Yes, freeze the shaped sticks on a tray, then transfer to freezer bags. Fry or bake directly from frozen, adding a few extra minutes.

→ What dipping sauces go well with them?

Yogurt-based dips, garlic sauce, or tzatziki complement their flavor and texture wonderfully.

Zucchini Carrot Cheese Sticks

Crispy veggie sticks with cheese, perfect for snacks or lunchboxes.

Time Needed to Prep
15 minutes
Cooking Duration
10 minutes
Overall Time
25 minutes
Published By: Ioana

Category of Recipe: Quick & Easy

Preparation Difficulty: Easy to Make

Type of Cuisine: Vegetarian European

Number of Portions: 4 How Many It Serves (Approximately 10 sticks)

Dietary Preferences: Made for Vegetarians

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 1 medium zucchini, grated
Ingredient 02 1 medium carrot, grated
Ingredient 03 100 grams grated yellow cheese (e.g. Gouda or Cheddar)
Ingredient 04 1 large egg
Ingredient 05 3 to 4 tablespoons wheat flour
Ingredient 06 Salt and pepper, to taste
Ingredient 07 1/2 teaspoon granulated garlic (optional)
Ingredient 08 Vegetable oil, for frying

Steps to Follow

Step 01

Grate the zucchini and carrot using a coarse grater.

Step 02

Sprinkle salt over the grated zucchini, let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel or paper towels.

Step 03

In a large bowl, mix the drained zucchini, grated carrot, cheese, egg, flour, salt, pepper, and garlic until the mixture binds together.

Step 04

Form the mixture into small finger-sized sticks or rolls using your hands.

Step 05

Preheat vegetable oil in a frying pan over medium heat.

Step 06

Fry the sticks for 2 to 3 minutes per side until golden brown and crispy.

Step 07

Transfer the cooked sticks to paper towels to remove excess oil. Serve hot with yogurt, garlic sauce, or tzatziki.

Extra Tips

  1. Lightly coat the sticks in breadcrumbs before frying for extra crispiness.
  2. To reheat, use a dry pan or oven to maintain crisp texture.
  3. Freeze uncooked sticks on a tray, then store in bags. Fry or bake from frozen, adding 1–2 minutes to cooking time.

Tools You'll Need

  • Coarse vegetable grater
  • Large mixing bowl
  • Frying pan
  • Spatula
  • Paper towels
  • Kitchen towel for squeezing zucchini

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (cheese)
  • Contains egg
  • Contains gluten (wheat flour)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 90
  • Total Fat: ~
  • Carbohydrate Amount: ~
  • Protein Amount: ~