Baked Breaded Parmesan Zucchini Sticks Food

PARMESAN PESTO ZUCCHINI STICKS

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
• Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
• Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
• Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.

BAKED PARMESAN ZUCCHINI STICKS

Steps:

• Heat oven to 450ºF.
• Cut zucchini crosswise in half, then cut each piece into 1/4-inch-thick matchlike sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl.
• Add zucchini, in batches, to egg; toss until evenly coated. Use tongs to add 1/4 of the zucchini to coating mix in shaker bag; close bag, then shake to evenly coat zucchini. Spread onto rimmed baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
• Bake 12 to 13 min. or until golden brown, turning after 7 min. Serve with dressing.

BAKED BREADED PARMESAN ZUCCHINI STICKS

Steps:

• Heat oven to 400 degrees F. Cover a large baking sheet with foil for easy clean-up.
• Wash zucchini and dry thoroughly. Trim ends from zucchini and cut in half crosswise. Cut each half lengthwise into thirds to make wedges.
• Beat eggs in a shallow bowl. Combine Parmesan, breadcrumbs, salt and pepper on a plate.
• Dip zucchini in egg, then turn in cheese mixture to coat. Place wedges, skin-side down, on baking sheet in a single layer. Bake 20 to 25 minutes, until light golden brown. Serve while hot.

PARMESAN FRIED ZUCCHINI

Steps:

• Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

BAKED PARMESAN ZUCCHINI

Steps:

• Heat the oven to 400°F
• Mix the breadcrumbs and parmesan together.
• Scoop the seeds from the middle of each zucchini half with a teaspoon so that you have 16 'boats'.
• Put in one large or two smaller ovenproof dishes and season.
• Mix together the tomatoes, garlic, chili and rosemary with the olive oil and season.
• Pile the mixture into the zucchini halves then cover the dishes with foil. Bake for 30 minutes or until tender, then remove the foil and scatter the breadcrumb mix over.
• Drizzle with olive oil and bake for another 20 minutes until golden and crisp.

KITTENCAL'S LOW-FAT OVEN-BAKED ZUCCHINI STICKS

Steps:

• In a bowl combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well.
• In another bowl, beat egg/s lightly.
• Dip zucchini sticks into eggs, then into breadcrumb mixture.
• Transfer to a greased baking sheet that has been coated with nonstick spray.
• Bake at 425 degrees F for about 20-25 minutes, or until lightly browned (you may turn the sticks over once halfway through baking time if desired).