Recently, I was looking for a way to swap out french fries for a healthier option. One that everyone would like, and something that could do double-duty as a side dish or an appetizer. I think Zucchini Parmesan Sticks does both. What makes this recipe great is that the zucchini sticks still remain crunchy and flavorful, but there is no frying involved. This means that you’re eating healthier, and doing less clean up work.
You start by dredging the zucchini in flour, and then an egg batter, and then in a panko crumb and Parmesan cheese mix that coats the sticks and gives them the flavor and crunchy exterior. With the “hard part” done, all you need to do is bake.
And serve.
Perfect with your favorite dipping sauce.
Serving Suggestions
- As a snack with a red bolognese sauce like Mom’s Spaghetti Sauce
- With Basic Marinara Sauce
- With ranch dipping sauce
Reheat them easily on a baking sheet at 400F degrees for 15 minutes.
You Might Like These Too!
Ingredients
- 1 lb zucchini about 4 medium
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 eggs
- 2 tbsp water
- 1 1/2 cup panko crumbs
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder or granules
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees and line two baking sheets with parchment.
- Slice the zucchini into four sticks (lengthwise), then each piece again lengthwise into smaller sticks.
- Combine the flour, salt, garlic, powder, and black pepper in a gallon sized, zip-lock bag. Add about half of the zucchini strips. Coat them by shaking the bag. Transfer to a plate and repeat with the remaining zucchini sticks.
- Whisk the eggs and water together in a shallow dish.
- Combine the panko crumbs and Parmesan cheese in a shallow plate.
- Dredge the zucchini sticks in the egg mixture and coat throughly, then dredge them in the panko mixture.
- Transfer to the baking sheets as you finish dredging, lightly add salt and pepper over the sticks (to taste), and lightly spray tops with cooking spray.
- Bake for 20 minutes or until the coating is lightly browned, then turn the broiler on and roast for about 3 minutes more or until crisp and golden brown.
Recipe adapted from MyGourmetConnection.com.
Leave a Reply