Zesty Baked Zucchini Sticks with Parmesan
Baked zucchini sticks coated in Parmesan, flavored breadcrumbs, and herbs for an easy side dish. Or serve as an appetizer with Ranch dressing!
Servings: 6 sides
Calories: 122.2kcal
Equipment
- baking sheet
- Chef's knife
- Whisk
Ingredients
- ½ cup Italian seasoned bread crumbs
- ½ cup + 1 tablespoon grated Parmesan cheese divided
- 2 teaspoons garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed dried red pepper flakes
- 3 zucchini quartered
- 2 eggs beaten
- 1 teaspoon cooking spray
- 2 tablespoon coarsely chopped parsley
Instructions
- Preheat the oven to 350˚F. Line a sheet pan with parchment paper.
- In a shallow bowl, combine the bread crumbs, ½ cup Parmesan, garlic powder, oregano, thyme, salt, black pepper, and red pepper flakes. Whisk the eggs in a small bowl.
- Dip the zucchini slices into egg or brush the egg wash onto the zucchini using a plastic basting brush. Next, press into breadcrumb mixture, shaking off excess. Arrange the breaded zucchini in a single layer on the prepared baking pan.
- Bake until a light golden brown, about 15 minutes. Then broil for 2 - 3 minutes to lightly crisp.
- Spray with a little cooking spray and sprinkle with the extra tablespoon of Parmesan and parsley.
- Serve as a side dish or with Ranch dressing for an appetizer.
Nutrition
Calories: 122.2kcal | Carbohydrates: 12.2g | Protein: 7.2g | Fat: 5.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.7g | Trans Fat: 0.01g | Cholesterol: 61.9mg | Sodium: 503.8mg | Potassium: 337.7mg | Fiber: 1.7g | Sugar: 3.1g | Vitamin A: 485.4IU | Vitamin C: 19.6mg | Calcium: 123.1mg | Iron: 1.5mg