Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Oven-Baked Zucchini Sticks
Oven-Baked Zucchini Sticks
Ingredients:
1 cup panko breadcrumbs
3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup all-purpose flour
2 large eggs
3 tablespoons whole milk
4 small zucchini (about 1 1/2 lb. total)
Jarred marinara sauce, warmed, for serving
About the Recipe
Recipe By:
Pam Lolley and Robby Melvin
Serve these crispy zucchini fries to kick off a meal or as part of a fun appetizer spread, along with cured meats, cheeses, and olives.
Any jarred marinara sauce will work for dipping, but our test kitchen prefers Rao’s brand.
If you’re not a fan of marinara, substitute Alfredo sauce or pesto.
Nutritional Info
Getting it done:
Step 1
Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and garlic powder in a shallow dish.
Step 2
Stir together flour and remaining 1/2 teaspoon kosher salt in a separate shallow dish.
Step 3
Whisk together eggs and milk in a third shallow dish.
Step 4
Cut zucchini into 3- to 4-inch x 1/2-inch sticks. Working in batches, dredge sticks in flour mixture, dip in egg mixture, and dredge in panko mixture, pressing to coat.
Step 5
Arrange sticks in an even layer on a generously greased (with cooking spray) wire rack set on a baking sheet. Bake at 425°F until lightly browned and tender, about 25 minutes. Serve with warmed marinara sauce.
Ingredients:
1 cup panko breadcrumbs
3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup all-purpose flour
2 large eggs
3 tablespoons whole milk
4 small zucchini (about 1 1/2 lb. total)
Jarred marinara sauce, warmed, for serving
Getting it done:
Step 1
Stir together breadcrumbs, grated Parmigiano-Reggiano, ½ teaspoon kosher salt, black pepper, and garlic powder in a shallow dish.
Step 2
Stir together flour and remaining 1/2 teaspoon kosher salt in a separate shallow dish.
Step 3
Whisk together eggs and milk in a third shallow dish.
Step 4
Cut zucchini into 3- to 4-inch x 1/2-inch sticks. Working in batches, dredge sticks in flour mixture, dip in egg mixture, and dredge in panko mixture, pressing to coat.
Step 5
Arrange sticks in an even layer on a generously greased (with cooking spray) wire rack set on a baking sheet. Bake at 425°F until lightly browned and tender, about 25 minutes. Serve with warmed marinara sauce.
About the Recipe
Recipe By:
Pam Lolley and Robby Melvin
Serve these crispy zucchini fries to kick off a meal or as part of a fun appetizer spread, along with cured meats, cheeses, and olives.
Any jarred marinara sauce will work for dipping, but our test kitchen prefers Rao’s brand.
If you’re not a fan of marinara, substitute Alfredo sauce or pesto.
Nutritional Info
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