My experience, after having cooked for my family, and after having worked in a kitchen, for years and years (decades really), is this: people love fries. Love ’em. These Baked Parmesan Encrusted Zucchini Sticks are not fries. But they look like fries. And as such, people will reach for them. So, sit back and enjoy the look on people’s faces when they realize they just ate accidentally something… healthy! Thankfully, these Baked Parmesan Encrusted Zucchini Sticks are delicious too.
I apologize in advance if I seem to be sharing a lot of zucchini recipes lately, but my backyard is absolutely exploding with them nowadays. Maybe you’re in the same situation. How are you dealing with it? What are you making with your zucchini? (Share your recipes in the comments below!) One of my go-to’s is this recipe for Baked Parmesan Encrusted Zucchini Sticks. Quick, easy, and delicious! Let me show you…
The first thing that needs to be done is to cut up your zucchini. I will usually cut my zucchini into 3 x 1/2-inch sticks, but actually, the size doesn’t matter so much, as long as they are all the same size. This is so that all the zucchini sticks cook at the same rate.
Then you need to set up three shallow pans as follows:
In the first plate, whisk together the flour and garlic powder.
In the second plate, beat the eggs with the milk.
In the third plate, combine bread crumbs, cheese, parsley, oregano, salt, and pepper.
Then it is just a matter of dredging each zucchini stick in the flour, dipping them in the egg mixture, and coating them with the bread crumb mixture. If you prefer, you can substitute the breadcrumbs with panko.
Place your coated zucchini sticks on a parchment lined baking sheet and bake in a pre-heated oven. While they are baking, why not make a dipping sauce to serve with these Baked Parmesan Encrusted Zucchini Sticks? A favourite in my household is a Simple Marinara Sauce.
And there you have it, a great zucchini recipe to have as a side or an appetizer!
As far as the nutritional value of zucchini is concerned, it truly is a powerhouse. It’s a great source of Vitamin A, C, and the B complex vitamins; it is high in fiber and low in calories. You truly cannot go wrong with this vegetable.
Origins of the recipe for Baked Parmesan Encrusted Zucchini Sticks:
Just like these Lemon Ricotta Cheese Cookies, I found the inspiration for this recipe on Pinterest. One of the pins I stumbled upon brought me to one of my favorite sites: Jo Cooks. Joanna uses panko breadcrumbs, parmesan cheese and eggs to coat the zucchini sticks before they get baked. I decided to use a combination of flour, egg, breadcrumbs and lots of herbs, which was one of my mom’s favorite flavor combination to use with vegetables.
Enjoy these Baked Parmesan Encrusted Zucchini sticks, and enjoy all the wonderful zucchini summer has brought us! Remember to drop me a line if you have another favorite zucchini recipe – I’d love to try them all out! What a wonderful way to usher in the month of September. 🙂
Baked Parmesan Encrusted Zucchini Sticks
- 3 medium zucchini
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 2 eggs
- 1 tablespoon milk
- 2 cups bread crumbs can also use panko
- 1/2 cup Parmesan cheese
- 2 tablespoons minced fresh parsley fresh , minced
- 1 teaspoon oregano fresh , minced
- salt and pepper to taste
- Line baking sheet with parchment paper.
- Pre-heat oven to 425℉.
- Cut zucchini into 3 x 1/2-inch sticks.
- Prepare 3 shallow plates or bowls.
- In the first plate, whisk together the flour and garlic powder.
- In the second plate, beat the eggs with the milk.
- In the third plate, combine bread crumbs, cheese, parsley, oregano and salt and pepper.
- Coat each zucchini stick with flour, followed by a dip in the egg wash and finally rolled lightly in the bread crumb mixture.
- Place each zucchini stick on the parchment lined baking sheet.
- Continue this process for all of the zucchini sticks.
- Bake at 425℉ for about 25-30 minutes. Turn them over after 15 minutes.
- Remove from oven and serve with your favorite sauce.
Thanks for dropping by.
Ciao for now!
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