Description
These zucchini sticks crackle under your teeth, revealing tender green flesh smothered in garlicky, Parmesan-infused crumbs. Served fresh from the oven, they’re a crisp, savory bite that’s impossible to resist.
Ingredients
- 4 medium zucchini
- 2 large eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425°F (220°C) and grease a baking sheet with the olive oil.
- Trim the ends of the zucchini and cut each one into 3-4 sticks.
- In a shallow bowl whisk together the eggs and milk until combined.
- In another shallow bowl mix the panko, Parmesan, garlic powder, onion powder, salt, and pepper.
- Dip each zucchini stick into the egg mixture, allowing excess to drip off, then coat evenly with the breadcrumb mixture.
- Place the coated sticks on the prepared baking sheet in a single layer, ensuring they are not touching.
- Lightly brush the tops of the zucchini sticks with any remaining olive oil.
- Bake for 20-25 minutes, or until golden brown and crispy, turning the sticks once halfway through baking.
- Remove from the oven and let cool for 5 minutes before serving.
Notes
- Zucchini sticks are crispiest when served immediately after baking.
- For a gluten-free version, substitute the panko breadcrumbs with gluten-free breadcrumbs.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the oven to maintain crispiness.
- Serve with warm marinara sauce or your favorite dipping sauce.