Zucchini sticks coated in Parmesan and herbs, crisp-baked for a healthy, flavorful snack or appetizer.
# Components:
→ Vegetables
01 - 2 medium zucchinis
→ Coating
02 - 2 large eggs
03 - 1 tablespoon milk
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ For Serving (optional)
10 - Marinara sauce or ranch dressing
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Wash and trim zucchini, then cut each one into sticks approximately 1/2 inch by 3 inches.
03 - In a shallow bowl, whisk together eggs and milk until well combined.
04 - In a separate bowl, combine panko breadcrumbs, grated Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper.
05 - Dip each zucchini stick in the egg mixture, then roll in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres.
06 - Place coated zucchini sticks in a single layer on the prepared baking sheet. Bake for 20 minutes, turning once halfway through, until golden and crisp. For extra crunch, broil for 2 minutes at the end if desired.
07 - Serve warm with marinara sauce or ranch dressing for dipping.
