These were delicious. Perfectly roasted with toasted bread crumbs and parmesan cheese. Not to mention they were awesome dunked in the tomato artichoke soup. I will definitely be making these again in the future.
Parmesan-Crusted Zucchini Sticks
Recipe by Closet Cooking
Yields about 10-12 sticks
*1/2 cup bread crumbs (I used panko)
*1/2 cup parmigiano reggiano (grated)
*1 teaspoon oregano
*1 pound zucchini/courgettes (sliced into sticks and pat dry)
*salt and pepper to taste
*1 egg (lightly beaten)
*Preheat oven to 425 degrees.
*Mix the bread crumbs, parmigiano reggiano and oregano in a bowl.
*Season the zucchini with salt and pepper.
*Dip the zucchini in the egg and then dredge in the bread crumb mixture.
*Place the zucchini on a baking sheet in a single layer with the skin side down.
*Bake until golden brown, about 20-25 minutes.
|mixture...I ended up shredding some extra finely grated parmesan cheese because the thick kind wasn't sticking well...note my wedding rings in the background?? Took them off to mix the egg in!|
|Ready for the oven|
|Swimming in tomato artichoke soup with grilled cheese croutons|
|On their side...|
|served with tomato artichoke soup for dipping. Yum!|