Baked Zucchini Sticks (Oven or Air Fryer)
Enjoy the look on their faces when they realize they accidentally just ate something healthy and delicious!
The best part is that you won’t believe how easy these zucchini sticks are to make!
Let’s begin by chopping up this wonderful vegetable.
Ingredients
3 medium zucchini
⅓ cup flour
2 eggs
1 tablespoon milk
1-2 cloves garlic minced
1 cup panko can also use breadcrumbs
½ cup Pecorino Romano or Parmesan Cheese freshly grated
2 tablespoons parsley Italian flatleaf, fresh, minced
1 teaspoon oregano fresh , minced
½ teaspoon paprika
salt and pepper to taste
lemon juice Optional
additional grated cheese and minced parsley for garnish
Instructions
If using the oven, preheat to 425°F (220°C). Line baking sheet with parchment paper.
If using an air fryer, preheat to 400° F (200°C).
Rinse the zucchini and trim off the ends. Leave the peel on.
Cut in half. Cut again in half, lengthwise and finally into ½-inch sticks. Depending on the size, you should have 12-16 pieces.
Prepare 3 shallow plates or bowls.
In the first plate, whisk or sift the flour.
In the second plate, whisk the eggs with the milk and the minced garlic.
In the third plate, combine panko, cheese, parsley, oregano, paprika, salt, and pepper.
Coat each zucchini stick lightly with flour, followed by a dip in the egg wash and finally rolled lightly in the panko mixture.
Place each zucchini stick on the parchment-lined baking sheet or air fryer basket.
Continue this process for all of the zucchini sticks.
For oven: Bake at 425℉ (220°C) for about 25-30 minutes. Turn them over after 15 minutes.
For Air Fryer: Air fry at 400°F (200°C) for 15 minutes.
Remove from oven and serve with your favorite sauce.
The best part is that you won’t believe how easy these zucchini sticks are to make!
Let’s begin by chopping up this wonderful vegetable.
Ingredients
3 medium zucchini
⅓ cup flour
2 eggs
1 tablespoon milk
1-2 cloves garlic minced
1 cup panko can also use breadcrumbs
½ cup Pecorino Romano or Parmesan Cheese freshly grated
2 tablespoons parsley Italian flatleaf, fresh, minced
1 teaspoon oregano fresh , minced
½ teaspoon paprika
salt and pepper to taste
lemon juice Optional
additional grated cheese and minced parsley for garnish
Instructions
If using the oven, preheat to 425°F (220°C). Line baking sheet with parchment paper.
If using an air fryer, preheat to 400° F (200°C).
Rinse the zucchini and trim off the ends. Leave the peel on.
Cut in half. Cut again in half, lengthwise and finally into ½-inch sticks. Depending on the size, you should have 12-16 pieces.
Prepare 3 shallow plates or bowls.
In the first plate, whisk or sift the flour.
In the second plate, whisk the eggs with the milk and the minced garlic.
In the third plate, combine panko, cheese, parsley, oregano, paprika, salt, and pepper.
Coat each zucchini stick lightly with flour, followed by a dip in the egg wash and finally rolled lightly in the panko mixture.
Place each zucchini stick on the parchment-lined baking sheet or air fryer basket.
Continue this process for all of the zucchini sticks.
For oven: Bake at 425℉ (220°C) for about 25-30 minutes. Turn them over after 15 minutes.
For Air Fryer: Air fry at 400°F (200°C) for 15 minutes.
Remove from oven and serve with your favorite sauce.
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