zucchini sticks

  • 3 medium zucchini, unpeeled, cut into 3″-long sticks
  • 1 tablespoon salt
  • 1 cup Panko bread crumbs
  •  1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon mixed Italian herbs
  • olive oil spray
  •  2 large eggs; or 3 egg whites, lightly beaten

To make the zucchini sticks:

Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

Combine the Panko, Parmesan, and Italian seasoning; set aside.

Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

Dip sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

Serve immediately, with dip of choice.

* Inspired by this recipe

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