Vegetarian Breaded Zucchini Sticks Food

BAKED ZUCCHINI STICKS

Steps:

• Preheat the oven to 425°F. Spray 2 large baking sheets with cooking spray and set aside.
• Cut each zucchini into 16 equal size sticks about 3-inches long and 1/2-inch thick.
• In a small bowl, beat the egg whites and season with salt and pepper. In a medium shallow bowl, combine the breadcrumbs, Romano cheese, garlic powder and mix well.
• Dip zucchini sticks into the egg whites then into the bread crumbs, a few at a time and coat well.
• Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray with more oil on top. Bake for about 22-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping if desired.
• Preheat the air fryer 400F. Air fry in a single layer, in batches, 12 to 14 minutes, turning halfway until golden.

FRIED ZUCCHINI

Steps:

• Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
• Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
• Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
• Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
• Garnish with parsley and serve with lemon wedges.

VEGAN OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
• Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
• Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
• Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
• Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
• Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 400 degrees F.
• Spray a cookie sheet with cooking spray.
• Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
• Set aside.
• Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
• Beat egg and milk in a shallow bowl.
• Dip each piece of zucchini in egg mixture then bread crumb mixture.
• Repeat until all of the sticks are coated; place them on prepared cookie sheet.
• Bake for 10-15 minutes or until brown and tender.
• Serve with warm spaghetti sauce or ranch 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.