Crispy Parmesan Zucchini Sticks
A savory and crunchy vegetable-based snack, these baked zucchini sticks are encased in a flavorful Parmesan and breadcrumb coating. Ideal for a light appetizer or a wholesome side dish.
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Ingredients
- A duo of medium-sized zucchini cut lengthwise into slim baton-style pieces
- Two large eggs well beaten until uniformly mixed
- Roughly ½ cup of finely grated aged Parmesan cheese
- About ½ cup of panko-style breadcrumbs or crushed pork rinds for a lower-carb version
- 1 teaspoon of garlic granules
- 1 teaspoon of dried Italian herb blend
- A pinch of kosher salt and freshly ground pepper adjusted to taste
- Nonstick cooking spray suitable for oven or air fryer use
Instructions
- Preheat the oven to 425°F (220°C) or set your air fryer to a similar temperature. Prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
- Arrange a dredging station with two shallow bowls. In one, pour the beaten eggs. In the second, combine the panko (or pork rinds), Parmesan, garlic powder, Italian herbs, salt, and pepper.
- Dip each zucchini stick into the egg mixture, ensuring it is fully coated. Then, press it into the breadcrumb and cheese mixture, turning to coat all sides evenly.
- Place the coated zucchini onto the prepared baking tray, spacing them apart to allow crisping. Lightly mist the tops with cooking spray.
- Transfer to the oven and bake for 20 minutes, or until golden brown and crisp, turning halfway through for even browning. For air frying, cook in batches for about 10–12 minutes, flipping once.
- Serve hot, optionally accompanied by marinara sauce or a preferred dip.