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

Recipe Categories

pie-with-meat-01-w
Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
healthy-vegetarian-w
Vegeterian

Recipe Categories

0 0 votes
Article Rating
0
Would love your thoughts, please comment.x
()
x