Description
Enjoy your delicious, crunchy zucchini sticks!
Ingredients
- 2 medium zucchinis
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil spray or cooking spray
Instructions
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Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly spray it with cooking spray.
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Prepare the Zucchini: Wash and dry the zucchinis. Cut them into sticks, about 3 inches long and 1/2 inch thick.
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Prepare the Coating: In a shallow dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
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Egg Mixture: In another bowl, beat the eggs until smooth.
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Coat the Zucchini: Dip each zucchini stick into the egg mixture, then roll it in the breadcrumb mixture until fully coated. Press lightly to ensure the breadcrumbs adhere well.
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Arrange on Baking Sheet: Place the coated zucchini sticks on the prepared baking sheet in a single layer.
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Bake: Lightly spray the zucchini sticks with olive oil spray. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy. Flip halfway through for even baking.
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Serve: Remove from the oven and let cool slightly. Serve immediately with marinara sauce or your favorite dip.
Notes
- For Extra Crunch: Toast the panko breadcrumbs in a pan for a few minutes before coating the zucchini.
- Zucchini Preparation: Pat the zucchini slices dry with paper towels before coating to reduce moisture.
- Variations: Add a teaspoon of red pepper flakes to the breadcrumb mixture for a spicy kick.
- Dip Suggestions: Try with ranch, garlic aioli, or tzatziki for a variety of flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg