Crunchy Pork Rind Zucchini Sticks pile a garlicky pork rind and Parmesan crust onto tender zucchini halves, and the oven turns it gloriously golden. Melted butter holds the topping to the vegetable so every forkful carries crunch. Dinner's on the table in 30 minutes flat.
If you’re on a low-carb journey, you know the struggle is real when a craving for something unapologetically crunchy hits. Forget flimsy veggie sticks—these
Crunchy Pork Rind Zucchini Sticks
are here to change the game! Coated in a savory blend of garlic butter, Parmesan, and crushed pork rinds, they bake up to golden, crispy perfection. They’re the ultimate keto-friendly appetizer that’s so satisfying, even your carb-loving friends will be reaching for seconds. Ready in just 30 minutes, this is the weeknight-friendly recipe you’ve been waiting for!
Ingredients
• 2 medium zucchinis, approx. 14 oz / 400g, halved lengthwise and seeded
• 0.25 cup / 0.5 oz / 14g crushed pork rinds
• 0.25 cup / 0.9 oz / 25g grated Parmesan cheese
• 2 garlic cloves, 0.2 oz / 6g, minced
• 2 tbsp / 1 oz / 28g melted butter
• 0.5 tsp Pink Himalayan salt, or to taste
• 0.25 tsp (1.3 ml) freshly ground black pepper
• 1 tbsp / 0.5 fl oz / 15ml olive oil, for drizzling
Instructions
1. Directions
2. Preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper or a silicone mat.
3. Place the prepared zucchini halves cut-side up on the baking sheet.
4. In a medium bowl, mix together the crushed pork rinds, grated Parmesan, minced garlic, and melted butter. Season with salt and pepper until well combined.
5. Spoon the pork rind mixture evenly over the zucchini halves, pressing gently to help it adhere. Drizzle with olive oil.
6. Bake for 20 minutes, or until the zucchini is tender and the topping is golden. For extra crispiness, switch the oven to broil and cook for an additional 3-5 minutes, watching closely to prevent burning.
7. Remove from the oven and serve immediately for the best crunch.
Nutritional Information
• (Per Serving)
• Calories: 288 kcal
• Total Carbohydrates: 7.5g (0.26 oz)
• Protein: 11.5g
• Total Fat: 24g
Pro Tips
• Scrape Out the Seeds: Use a small spoon to thoroughly scrape out the soft, seeded center of the zucchini. This removes excess water and prevents the sticks from getting soggy.
• Coarse Crumb for Crunch: For the best texture, crush the pork rinds into a coarse, crumbly mixture, not a fine powder. A few larger pieces add an incredible crunch.
• Keep an Eye on the Broiler: The pork rind and Parmesan topping can go from perfectly golden to burnt in seconds. Stay by the oven during the final broiling step!
• Serve Hot and Fresh: These zucchini sticks are best enjoyed straight from the oven. The crunchy topping will soften as they cool, so serve them immediately for maximum crispiness.
FAQ
Q: How do I make zucchini sticks crispy and not soggy
A: The key to preventing soggy zucchini sticks is to remove excess moisture. Use a small spoon to thoroughly scrape out the soft, seeded center of the zucchini before adding the topping. Baking at a high temperature of 400°F / 200°C and serving them immediately ensures they are perfectly crispy.
Q: Can I make these pork rind zucchini sticks in an air fryer
A: Absolutely! To make these in an air fryer, prepare the zucchini as directed and cook in a single layer at 375°F (190°C) for 10-12 minutes, or until the coating is golden and the zucchini is tender. This is a great way to get them extra crispy.
Q: What can I use as a substitute for pork rinds
A: For another low-carb and keto-friendly coating, you can substitute the crushed pork rinds with an equal amount of almond flour mixed with extra Parmesan cheese. While the texture will be slightly different, it will still create a delicious savory crust.
Q: Are these zucchini sticks gluten-free
A: Yes, this recipe is naturally gluten-free. All the ingredients listed, including pork rinds and Parmesan cheese, do not contain gluten, making this a perfect keto-friendly and gluten-free appetizer.
Pro Tips
- Scrape out the soft seeded center of each zucchini half with a small spoon. That watery core is the number one reason these sticks go soggy in the oven.
- Crush the pork rinds into a coarse, crumbly mixture rather than a fine powder. A few larger pieces give the topping its signature crunch.
- Press the pork rind mixture gently onto the cut side of the zucchini so it adheres as the butter melts instead of sliding off.
- If you broil the topping for extra crunch at the end, stay right at the oven. The Parmesan and pork rind crust goes from golden to burnt in seconds.
- Store leftovers in a sealed container in the fridge for up to 2 days and rewarm them in a 400°F / 200°C oven rather than the microwave to bring the crust back.
Frequently Asked Questions
How do I keep the zucchini from getting soggy?
Thoroughly scrape out the soft, seeded center of each half to remove excess water, and bake the sticks cut-side up on a lined sheet so the topping can crisp.
Can I substitute yellow squash for the zucchini?
Yes, summer squash behaves the same way in this recipe. Scrape out the seeds and cut the halves to the same size so the pork rind topping browns evenly.
Can I prep these zucchini sticks ahead of time?
Mix the pork rind, Parmesan, garlic, and butter topping ahead and keep it in the fridge, but spoon it over the zucchini just before baking so it stays crunchy.
Are pork rinds actually keto-friendly?
They are. Pork rinds have zero carbs, so the crust adds crunch without pushing this side past 7.5g total carbs per serving.
Recipe card below.
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Crunchy Pork Rind Zucchini Sticks
Ingredients
Method
- Directions
- Preheat your oven to 400°F / 200°C.
- Line a baking sheet with parchment paper or a silicone mat.
- Place the prepared zucchini halves cut-side up on the baking sheet.
- In a medium bowl, mix together the crushed pork rinds, grated Parmesan, minced garlic, and melted butter.
- Season with salt and pepper until well combined.
- Spoon the pork rind mixture evenly over the zucchini halves, pressing gently to help it adhere.
- Drizzle with olive oil.
- Bake for 20 minutes, or until the zucchini is tender and the topping is golden. For extra crispiness, switch the oven to broil and cook for an additional 3-5 minutes, watching closely to prevent burning.
- Remove from the oven and serve immediately for the best crunch.
- Keep an Eye on the Broiler: The pork rind and Parmesan topping can go from perfectly golden to burnt in seconds. Stay by the oven during the final broiling step!
