I love zucchini and I love to plant zucchini in our garden every summer.
And yes, sometimes we get an abundance and I need to find different ways to use it all up.
I made these zucchini sticks tonight for dinner and they were amazing.
So delicious and crunchy without being fried. I will definitely be using
this recipe over and over again this summer as our zucchini plants start producing.
Before we get into the recipe, I wanted to share with you where I'm keeping my herbs this year. Every year when I plant my herbs they never really grow. So this year I decided to place them on the shelf my hubby built on the side of my potting shed. We also hung an old window to make things look even prettier. I love the way everything came together and the herbs are really growing here! They get the perfect amount of sunlight. This was a few weeks ago...
This was last night. I've added a few more herb plants as well. And my Easter pansies are still doing good too...
Parmesan Crusted Zucchini Sticks
- 2 medium sized zucchini
- 1/2 cup Panko breadcrumbs
- 3 TBS. Parmesan Cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon parsley; chopped
- 1 teaspoon basil; choped
- 1/4 cup milk
- 1 egg
- olive oil for drizzling
Preheat oven to 425 degree.
Combine together the breadcrumbs, Parmesan cheese and spices. Set aside.
Cut each zucchini lengthwise in half and then cut each half into sticks.
Beat egg and milk in a shallow dish.
Dip each zucchini stick into the egg mixture and then into the breadcrumb mixture.
Place each zucchini stick on to a baking tray that has been lined with parchment paper, press the breadcrumb mixture into the zucchini to make sure the breadcrumbs are sticking.
Drizzle each zucchini stick with olive oil before baking.
Bake for 10 to 15 minutes until the zucchini sticks are golden brown and tender.
Ready for the oven...
Bake for 10 to 15 minutes or until golden brown and tender...