I got kinda hooked on these this summer. I’ve always loved the zucchini sticks my parents served at their pizzeria and used to eat them often when I worked there. But let’s be real, though they are a “vegetable”… the deep fried part kinda trumps the veggie part don’t ya think?
I started making these at home this summer…not sure why it’s taken me so long to put this zucchini recipe together. I love zucchini, but get kind of bored of the usual ways I cook it and am always on the lookout for new recipes for zucchini. These are so easy to make, just slice them into sticks, bread and bake. I now love making zucchini like this and eating it on the side of whatever else I’m having…for example, the crispy sticks were awesome over a bowl of simple spaghetti with tomato sauce. Or just put out a plate of them pre-dinner and have them as a snack. However you serve them … enjoy.
3 large zucchini, sliced longways, halved and cut into sticks
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
1 tsp dried oregano
1/2 tsp dried garlic powder
Olive oil spray
Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
Slice zucchini into long planks. Cut planks in half then slice long into sticks.
In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.
I started Aggie's Kitchen in June of 2008 and it's grown into a place where I go to hang out and share what I'm cooking for myself, my family and my friends. Most of the recipes I cook are healthy... but the occasional treat is permitted. (more)
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