Description
Turn ordinary zucchini into a crunchy, cheesy snack with this easy baked recipe, perfect for weeknight dinners or casual parties.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 large eggs
Instructions
- Preheat the oven to 400°F (200°C). Wash the zucchinis, pat them dry, and slice them into sticks about 3 inches long and 1/2 inch thick.
- In a bowl, combine the breadcrumbs, grated Parmesan, garlic powder, dried oregano, and a pinch of salt and pepper. In another bowl, beat the eggs until smooth.
- Dip each zucchini stick into the beaten eggs, letting the excess drip off, and then press into the breadcrumb-Parmesan mix until well coated. Place on a baking sheet lined with parchment paper.
- Bake at 400°F (200°C) for 20–25 minutes or about 22 minutes, until golden brown and crisp. Remove from the oven and let rest for 2 minutes before serving warm.
Notes
Serve with marinara, ranch, or a lemon-garlic yogurt dip. For extra crunch, use Panko breadcrumbs. Store in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 1090mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 186mg