09.30.15Recipe | Baked Parmesan Zucchini Sticks

When we lived in Charlottesville, Rob and I would often go to a restaurant within walking distance of our apartment called Zinburger. Their happy hours food specials were unbeatable and the quality of food was fantastic. We especially loved the Parmesan zucchini fries that we often split for an appetizer. Seriously, so good.

Last week, I decided to take a stab at a somewhat healthier version of those zucchini fries, and they turned out to be a home run. I looked down at the plate after a couple minutes and they were all gone :). Thought I’d share a new favorite in our house!

Baked Parmesan Zucchini Sticks

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What you need:
1 large zucchini (find one straight and with an even thickness throughout)
1 cup of bread crumbs
1/2 cup of grated Parmesan cheese (I used the stuff in the can, but feel free to splurge on freshly grated!)
1 dash of crushed red pepper
1 egg

What you do:
Begin by slicing the zucchini in half width-wise, then slice each chunk in half length-wise until you get sticks about the size of pickle spears. Mix the bread crumbs, parmesan, and crushed red pepper in a bowl. Break the egg into another bowl and whisk. Dip each zucchini stick in the egg and then in the bread crump mixture, coating well. Place on a foil-lined baking sheet and bake at 325 for about 20 minutes, or until they turn golden brown. We dipped ours in buffalo sauce (Rob’s favorite) but Ranch sounds delicious, too!

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