Follow this recipe to make zucchini sticks that are crispy on the outside and cheesy with Parmesan, baked in the oven.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 medium zucchini
1 large egg
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
Instructions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
Wash and trim the ends of the zucchini. Cut the zucchini into sticks about 3 inches long and 1/2 inch thick.
Set up a dredging station with three shallow bowls. In the first bowl, place the flour. In the second bowl, lightly beat the egg. In the third bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, salt, and pepper.
Working in batches, dredge each zucchini stick first in the flour, shaking off any excess. Dip it into the egg mixture, letting excess drip off. Finally, press the stick firmly into the cheese and breadcrumb mixture to coat completely.
Place the coated zucchini sticks in a single layer on the prepared baking sheet. Do not let them touch.
Spray the tops of the zucchini sticks generously with cooking spray to help them brown and crisp.
Bake for 15 to 20 minutes, flipping the sticks halfway through the cooking time. The zucchini is done when the coating is golden brown and crispy.
Serve immediately.
Notes
To reduce moisture and increase crispiness, you can lightly salt the cut zucchini sticks and let them sit on paper towels for 15 minutes before breading. Pat them dry before starting the dredging process.
Use panko breadcrumbs for the best crunchy texture; regular breadcrumbs will result in a softer coating.
For extra flavor, add a pinch of dried oregano or Italian seasoning to the cheese mixture.