These oven-baked zucchini sticks are a great way to use the abundance of your zucchini crop. They make a perfect appetizer for any meal, or just have them as a snack.
These zucchini sticks or fries are so crispy on the outside and tender on the inside. Bobby and his girlfriend Abby made dinner the other night. They made these delicious zucchini sticks as an appetizer.
If you don't have a garden, just pick up a couple of medium-sized zucchini at the grocery store or your local farmers market. With a few more ingredients that most of us already have in the pantry, you'll be on your way to making this easy and tasty appetizer.
First, peel and cut the zucchini in half. Then, slice them like french fries, about 3 to 4 inches long. This part was my job, Bobby and Abby did the rest.
They set up a dredging station with flour, a beaten egg, and seasoned bread crumbs. First, the flour, then dip them into the egg, and then the bread crumbs.
Baked Zucchini Sticks Ingredients:
2 medium size zucchini peeled and cut
1 teaspoon olive oil
1/2 cup all-purpose flour
1 large egg beaten
1 cup Panko Breadcrumbs
1 teaspoon paprika
1 tablespoon parmesan cheese
Salt and Pepper to your taste
Directions:
- Preheat oven to 425 degrees
- Peel and cut the zucchini into 3 to 4-inch pieces.
- In a flat dish add the flour, salt, and pepper.
- Beat the egg in a small bowl and mix with olive oil.
- In a flat dish mix the breadcrumbs, paprika, and parmesan cheese.
- Prepare a cookie sheet lined with parchment paper.
- Dip the cut zucchini into the flour, egg, and breadcrumbs and place on the prepared cookie sheet. Place them at least 2 inches apart.
- Bake for 20 to 25 minutes until they are golden brown.
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What a deliciously easy way to turn garden zucchini into a tasty snack. My Korean daughter-in-law follows a similar recipe for slices of eggplant. It's the Panko flakes that make a difference. I use them all the time. Yum.
ReplyDeleteOh I like the sounds of this recipe Sam. Thanks for sharing it with us!
ReplyDeleteI love the zucchini sticks & dip served in one of our favorite Italian restaurants, but I have never prepared them at home. This is awesome! We will certainly be trying this in our kitchen soon. Thanks Abby, Bobby, & Sam for sharing the recipe and instructions.
ReplyDeleteSam, I made an almost identical dish last week, except that 1) I sliced the zucchini into rounds instead of sticks and 2) I substituted a mix of seasoned pork rind crumbs and freshly grated Parmesan cheese for the breadcrumbs to make it low carb. I oven-baked mine as well and they were a big hit. I served them with a side of marinara. Easy and delish!
ReplyDeleteI'm going to have to make these; what an easy recipe! I would have to make a lot because they would be devoured by my gang!
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