Zucchini is tastier than meat! Healthy and incredibly delicious!
Instructions
Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
Prepare the Coatings:
Place flour in a shallow bowl.
Beat eggs in another bowl.
In a third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
Coat the Zucchini Sticks:
Dredge each zucchini stick in flour, shaking off excess.
Dip into the beaten eggs.
Roll in the breadcrumb mixture, pressing lightly to adhere.
Bake: Arrange zucchini sticks on the prepared baking sheet in a single layer. Lightly spray tops with cooking spray. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Serve: Serve warm with marinara sauce, ranch, or garlic aioli for dipping.
Tips for Extra Crispy Zucchini Sticks:
Use panko breadcrumbs for a crunchier texture.
Don’t overcrowd the baking sheet; give sticks space to crisp up.
For a cheesy punch, sprinkle extra Parmesan on top before baking.
If you want, I can also give you a low-carb version with almond flour and mozzarella that’s even cheesier and keto-friendly.
