Easy side dish for Secret Recipe Club: Roasted zucchini sticks coated in Parmesan, flavored breadcrumbs, and herbs.
I've moved! Not physically – we're done with that for a while, God knows – but to a new Secret Recipe Club group. Now I have a whole new group of blogs to meet and cook from. And now my Secret Recipe Club posts will be at the beginning of each month, instead of the end. I'm stoked.
I love to shake things up in my life every once in a while. A friend told me, in my 30's, that the only reason she thought I'd stayed with the same company for so long was that they moved me to a new city every 2 years, with whole new job responsibilities. I thrived on the change, and enjoyed recreating my life in a new city, even if I was doing it alone. It was an adventure. Much later, I quit my career of many, many years and enrolled in culinary school when I was around 50, so I could run my tail off trying to keep up with all the 20- and 30-somethings. And I got married for the first time, much to my father's shock, when I was 51. Geez, talk about shaking up one's life. Sometimes I feel like a James Bond martini, well-shaken. But I love it and need it, even while it's driving me, and now my husband, insane.
For the uninitiated, The Secret Recipe Club is a group of around 130 food bloggers, separated into four smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
This first month in my new ‘home', I hit pay dirt by being assigned Lori at Lori's Culinary Creations blog. What a wonderful blog to get to know through the month. When I read her motto on her “Meet Lori” page, I realized we're kindred spirits. In part, her motto reads, “Let the winds of enthusiasm sweep through you. Live today with gusto.” Truth, people.
Lori's food doesn't fit neatly into a clean formula – she's creative, daring, and not at all afraid to try something new. Her Pineapple Deviled Eggs are a great example – they sound so interesting, I've got to try them this summer, but her Magically Delicious Strawberry Muffins are probably the next thing I'm making. Or maybe her Baked Cheesy Couscous Balls. But first I had to try her Zesty Parmesan Fried Zucchini, except I baked them.
The only other change I made was to add some herbs I dried from my garden last week – some dried oregano and thyme, since I didn't have any dried parsley on hand. I made these zucchini treats for my husband and me to accompany his chicken dinner and my kale salad, and they were a HUGE hit. Thanks Lori!
Zesty Parmesan Baked Zucchini Sticks
Ingredients
- 1/2 cup Italian seasoned bread crumbs
- 1/2 cup + 1 Tbsp grated Parmesan cheese
- 2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp crushed dried red pepper flakes
- 3 zucchinis quartered
- 2 eggs beaten
- Olive oil spray
- 2 Tbsp coarsely chopped parsley
Instructions
- Preheat the oven to 350˚F. Line a baking pan with parchment paper.
- In a medium bowl, combine the bread crumbs, 1/2 cup Parmesan, garlic powder, oregano, thyme, salt, black pepper, and red pepper. Beat the eggs in a separate small bowl.
- Dip the zucchini slices into egg first, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto the prepared baking pan.
- Bake until tender, about 15 minutes. Then broil for 2 - 3 minutes to lightly crisp.
- Spray with a little olive oil, and sprinkle with the extra Tablespoon of Parmesan and parsley.
Lori says
YAY!!!! So glad you made these and so glad to be part of this group. This is my first SRC and oh what fun it is!!! I love your twist on my zucchini and will have to try your version. Thanks.
PS – My Pineapple Deviled Eggs are requested often. You’ll love them!!!
Pinned, followed, stalked.. the whole shebang!
The Wimpy Vegetarian says
I’m following you too! And really what a great idea to follow the blogs we’ve been assigned to. I really like that. It adds to the support we can give each other. And big, huge welcome to SRC. It’s a wonderful group – I’ve been posting with them for a few years now and really enjoy it! I hope you do too 🙂
Cheese with Noodles says
Oh, yummy! I’d love to try these without the bread crumbs and was actually looking at a similar recipe earlier today, but this one looks better.
leigh says
Oh great choice and welcome to Group A! 🙂
Laura says
Great way to use courgettes
danielle says
Welcome to group A! These look amazing!! I love zucchini in any way shape or form so I am looking at these thinking I need to try them ASAP.
sara says
Yum! These look fantstic…I love zucchini. Definitely need to try this. 🙂
Leslie Limon says
So glad to have you cooking with us in group A. And I love your choice of recipe this month. I <3 zucchini!
Marie @ Not Enough Cinnamon.com says
I LOVE your life philosophy, I think shaking things up is an great thing to do! My husband and I moved to Australia (from France) three years ago, and we’ll probably move to another country in the coming months even though I love my life here. I just want to keep moving and go on my next adventure, and people think we’re crazy! haha.
Anyway, welcome to group A. This recipe looks amazing 🙂
Cindy @ Hun... What's for Dinner? says
OMG these look so good! I absolutely love zucchini and I bet this would be a great way to get my kiddos to eat it too. Great SRC choice!
Katie Zeller says
Zucchini season started at our house last week – good timing; great recipe!
Norma Chang says
Zucchini season is here. Will try these sans cheese, need to be on a cheese free diet.
Elizabeth says
I love baked zucchini– I can almost pretend they are french fries 🙂
Laura says
Susan, We’re so glad you’ve joined our corner of the Secret Recipe club world. I love what you did with Lori’s recipe – and now I have to make them myself. All you had to say was “parmesan baked” and I headed for the pantry 🙂
Roxanne says
THIS IS RIGHT UP MY ALLEY!!!
I love it!! You’re a great blogger 🙂
Reduceri online says
Amazing colors!
Janet says
My next door neighbour’s garden has zucchini that is ready right now and she shares with me all the time.(I give her baking – she gives me fresh veggies) I’m having company on Saturday so guess what I’ll be making – can’t wait to try it. I think I might serve them with a dip and voila a healthy delicious appetizer. As always, thanks for another great recipe!
Janet
The Wimpy Vegetarian says
I hope you like the dish, Janet! We loved them. They’re best fresh from the oven, still warm and a little crispy. Have fun with them 🙂