Crispy Parmesan Zucchini Sticks

By Nicole Bredeweg
@nikkitten

My new favorite recipe! I missed my summer produce by working long hours, so I've been hungry for zucchini. So, first, panko is a coarse bread crumb (almost like cracker) found by the other bread crumbs. Second, you can be creative -- I tried summer squash, tilapia, and other stuff instead of zucchini. Third, I found the egg added a taste I didn't want, so I've been using cooking spray instead. Fourth, instead of mixing the spices into the flour, I've been sprinkling straight on the zucchini.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Cook:

20 Min

Method:

Roast

Ingredients

1/2 c: flour
3/4 tsp: salt, divided
1/4 tsp: garlic powder
1/4 tsp: pepper
2: eggs, beaten
1/2 c: panko bread crumbs
1/2 c: grated parmesan cheese
1/4 tsp: cayenne pepper
12 oz: zucchini (1 med-large or 2 med-small), halved crosswise, each half cut into 1/2" sticks

How to Make Crispy Parmesan Zucchini Sticks

Step-by-Step

1Heat oven to 450*F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 tsp salt, garlic powder, and pepper in shallow dish.
2Place eggs in shallow dish. Combine panko, cheese, remaining 1/2 tsp salt, and cayenne in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Dip in egg, letting excess drip off. Roll in panko mix, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.
3Bake 15 to 20 minutes or until golden brown and tender. Serve immediately.

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