Drain the zucchini.
Toss grated zucchini with 1 tsp salt and rest 10 minutes. Squeeze very dry in a towel; excess moisture prevents crisping.
Mix.
Whisk egg. Stir in mozzarella, Parmesan, scallions, garlic, pepper, paprika, and zucchini. Fold in flour/breadcrumbs to form a soft, slightly tacky mixture.
Shape & prep tray.
Heat oven to 425°F (220°C). Line a sheet with parchment; brush with 1 tbsp oil. With damp hands, shape 12–16 short logs; place on tray. Brush tops with remaining oil.
Bake.
Bake 18–22 minutes, turning once after 12 minutes, until deep golden and bubbling at the edges.
Serve.
Rest 2–3 minutes; enjoy hot with dips.
Troubleshooting & Tips
Key to crisp: Squeeze zucchini dry; the mixture should feel damp but not wet.
Too loose? Add 1–2 tbsp extra breadcrumbs or flour.
Air-fryer: 390°F (200°C) for 10–12 minutes; flip at 6 minutes.
Gluten-free: Use fine oat flour or almond flour (texture will be slightly softer).
Add-ins: A pinch of chili flakes, lemon zest, or chopped parsley/basil.
Storage & Reheating
Fridge: Up to 3 days in an airtight container.
Freeze: Freeze baked sticks on a tray, then bag up to 2 months.
Reheat: 400°F (205°C) oven or air-fryer 6–8 minutes until re-crisped.
