Baked Zucchini Sticks
Servings: 4 servings
Zucchini is breaded with a panko and parmesan breading before being baked until perfectly crisp and golden.
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- 3 zucchini medium
- 1 cup panko breadcrumbs
- ⅓ cup parmesan cheese grated
- 1 teaspoon Italian seasoning
- ½ teaspoon salt and pepper each
- 2 eggs beaten
- 1 cup all purpose flour
- ½ teaspoon cayenne pepper
- marinara sauce, dill dip, or ranch dressing for serving
Preheat oven to 425°F. Line a baking sheet with foil and spray with cooking spray. Set aside.
Cut zucchini into quarters lengthwise, then cut into thirds or quarters widthwise to create thick matchsticks
Prepare 3 bowls: in the first, combine panko, parmesan, Italian seasoning, salt and pepper. In the second, whisk two eggs with 2 tablespoons water. In the third, combine cayenne pepper and flour.
Working in batches of 4 at a time, coat zucchini sticks in flour, then egg mixture, then panko mixture, shaking off excess between dips. Arrange in a single layer on prepared baking sheet.
Bake zucchini sticks for 20-24 minutes or until breading is golden and zucchini is soft, flipping halfway through cooking.
Serve immediately with dipping sauce.
Use different hands while working with wet and dry ingredients to avoid breading hands.
Calories: 150kcal | Carbohydrates: 16g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 577mg | Potassium: 443mg | Fiber: 2g | Sugar: 5g | Vitamin A: 582IU | Vitamin C: 26mg | Calcium: 170mg | Iron: 2mg