Ingredients
Scale
- 2 medium zucchinis: Fresh zucchinis are the star of this dish, providing a mild flavor and a satisfying texture.
- 1 cup breadcrumbs or crushed cornflakes: This adds the essential crispy coating.
- 1/2 cup grated Parmesan cheese or nutritional yeast: Choose Parmesan for a cheesy taste or nutritional yeast for a vegan option.
- 2 eggs or flaxseed mix for vegan option: Eggs help the coating stick, while flaxseed serves as a vegan alternative.
- 1 tsp garlic powder: Adds a mild, aromatic flavor.
- 1 tsp Italian seasoning: Infuses the sticks with a mix of herbs.
- Salt and pepper to taste: Enhances the overall flavor.
- Olive oil spray: Helps achieve a golden, crispy finish.
Instructions
- Preheat the oven to 425°F (220°C): Ensure your oven is hot enough to achieve the perfect crispiness.
- Cut zucchinis into sticks: Slice your zucchinis into uniform sticks, approximately 3-4 inches long and 1/2 inch thick, for even cooking.
- Prepare the breadcrumb mixture: In a bowl, combine breadcrumbs, Parmesan cheese (or nutritional yeast), garlic powder, Italian seasoning, salt, and pepper. Mix well to ensure an even distribution of flavors.
- Prepare the egg or flaxseed mix: In a separate bowl, whisk the eggs. If opting for a vegan version, prepare a flaxseed mix by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for a few minutes until it becomes gel-like.
- Coat the zucchini sticks: Dip each zucchini stick into the egg (or flaxseed mix) to coat, then roll it in the breadcrumb mixture, ensuring it is well-covered.
- Arrange on a baking sheet: Place the coated zucchini sticks on a baking sheet lined with parchment paper for easy cleanup. Spray them lightly with olive oil to promote browning.
- Bake until crispy: Bake for 20-25 minutes or until the sticks are golden and crispy. Turn them halfway through the cooking time for even crispiness.
Nutrition
- Serving Size: one normal portion
- Calories: 150
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g