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Chili-Lime Zucchini Snack Sticks

These Chili-Lime Zucchini Snack Sticks are a zesty, smoky, and crispy snack that’s quick to make and packed with vibrant flavor!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Fusion
Keyword: Easy, Gluten-Free, Healthy, Quick, Vegetarian, Zucchini
Servings: 4 servings

Ingredients

  • 4 medium Zucchini cut into sticks
  • 2 tablespoons Olive oil
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Garlic powder
  • 1 Lime juice of
  • Salt and pepper to taste
  • Fresh cilantro chopped (for garnish)

Instructions

  • Start by washing the zucchini thoroughly under cold water. Trim off the ends and slice each zucchini into sticks about 3-4 inches long and roughly 1/2 inch thick. Try to keep the size uniform to ensure even cooking.
  • In a large mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Whisk everything together until the mixture is smooth and fragrant.
  • Add the zucchini sticks to the bowl and toss them gently but thoroughly in the seasoning mixture. Make sure every stick is coated well so the flavors can infuse during roasting.
  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Arrange the zucchini sticks in a single layer on the sheet, making sure they aren’t overcrowded. Roast for 15-20 minutes, flipping halfway through, until the edges are golden brown and the zucchini is tender but still has some bite.
  • Once roasted, transfer the zucchini sticks to a serving platter. Sprinkle fresh chopped cilantro on top for a burst of color and freshness. Serve immediately while warm and enjoy!

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Oven

Notes

  • Use medium-sized zucchini for the best texture; very large zucchini can be watery and less flavorful.
  • Cut zucchini sticks uniformly to ensure even cooking and consistent texture.
  • Don’t skip the lime juice—it brightens up the dish and balances the chili’s heat.
  • For extra crispiness, let the zucchini sticks rest on paper towels for 10 minutes before roasting to remove excess moisture.
  • Try swapping chili powder with smoked paprika or adding a pinch of chipotle powder for a smoky depth.