Friday, September 23, 2011

Baked Zucchini Sticks

Zucchini are plentiful at this time of year...if not in your garden than at the farmers' market.  Here's a new twist to an old favorite of mine...oven-baked rather than deep-fried zucchini sticks. Crisp on the outside and soft inside...they are quite addictive. Be sure to find nice young zucchinis about 9 or 10 inches long...not the ones that got too big in your garden.

  • 3 zucchini, cut crosswise in half, then cut in six pieces lengthwise
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic salt
  • 1 teaspoon oregano 
  • 2 eggs
  1. Preheat oven to 400°F.  Line baking sheet with parchment paper...or sprayed well with cooking oil.
  2. Combine bread crumbs, Parmesan cheese, salt and oregano.
  3. Beat eggs in shallow bowl until frothy.
  4. Dip zucchini sticks in egg, then coat in crumb at a time.
  5. Place in single layer on baking sheet.
  6. Bake 20 minutes or until tender crisp and golden in colour.
  7. Serve with a ranch-type dressing (we prefer jalapeno ranch) or even salsa. 
  8. Serves 6