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When my garden zucchini started piling up one summer, I threw together these crunchy parmesan-coated zucchini sticks. They've now become my go-to trick for adding extra veggies to everyone's meals. There's something magical about the mix of soft zucchini inside and that crunchy cheese coating outside. Even folks who usually turn their nose up at vegetables grab handfuls of these.
The Secret Behind Their Deliciousness
These sticks stand out from regular veggie snacks. The parmesan forms this incredible crunchy layer packed with flavor, while the zucchini stays wonderfully soft inside. They work great as a guilt-free snack between meals or alongside your favorite sandwich. I can't keep my kids away when they spot me prepping these in the kitchen.
Ingredients List
- Zucchini: 2 medium zucchinis, cut into stick shapes for better coverage and uniform cooking.
- Parmesan Cheese: 100 grams shredded Parmesan to create that savory outer layer.
- Seasonings: 1 teaspoon marjoram, 1 teaspoon paprika, plus salt and black pepper as you like.
- Breading: 100 grams breadcrumbs plus 50 grams flour for that perfect crunch.
- Eggs: 3 eggs, whisked well to stick everything together.
- Olive Oil: Enough for frying until golden brown.
Cooking Instructions
- Get Your Zucchini Ready
- Cut zucchinis into sticks and sprinkle with salt. Wait a bit, then squeeze out water using a kitchen towel or cheesecloth.
- Mix Your Coatings
- Combine breadcrumbs and flour in one container. In a separate bowl, whisk eggs and mix in Parmesan cheese, marjoram, and paprika.
- Bread Your Sticks
- First roll zucchini pieces in the dry breadcrumb-flour mixture, then dunk them in the egg mix until fully covered.
- Cook Them Up
- Warm olive oil in a pan over medium heat. Cook zucchini for about 4-5 minutes per side until they turn golden and crispy.
- Finish And Enjoy
- Let cooked sticks rest on paper towels to soak up extra oil. Eat them while hot with your top choice of dipping sauce.
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Insider Cooking Tricks
The key to ultra-crispy sticks comes down to a few simple moves. Always wait for your oil to get properly hot before dropping in any zucchini, and don't stuff too many in the pan at once. I always thoroughly dry my zucchini after salting - it makes such a difference in crispiness. When I'm in a rush or watching calories, I'll toss them in my air fryer instead.
Nutritional Benefits
What makes these sticks awesome is they're actually not bad for you. Zucchini comes loaded with vitamins A, C and K, while the parmesan adds some protein and calcium to the mix. You'll get some good fats from the olive oil too. It's a tasty way to eat vegetables without feeling like you're missing out on the fun stuff.
Common Recipe Questions
- → Why slice evenly?
Keeping slices the same thickness ensures every piece cooks evenly. This way, none stay soggy or burn before others are done.
- → Do I need to use breadcrumbs?
Nope, they're optional! Parmesan alone makes a great coating. Breadcrumbs just add an extra crunch if you want it.
- → Why dry the zucchini first?
Getting rid of extra water helps them brown better and keeps the coating crunchy, not soggy.
- → Can I prep them early?
They taste best crispy and hot. If reheating, pop them in the oven to crisp up but skip the microwave—it’ll make them soft.
- → What if I want another cheese?
Parmesan crisps up well, but you could try Romano or Asiago for a similar crunchy result.