Crispy coating, fragrant herbs, tender zucchini, and rich marinara create a fabulous vegetable delivery system. Baked to crunchy perfection, parmesan and herb zucchini sticks are a healthy alternative to fried mozzarella sticks on your party table. Serve them hot from the oven with your favorite marinara sauce or creamy ranch dressing; just don’t be surprised if you can’t stop eating them. Parmesan and herb zucchini sticks are easy, low in calories and who doesn’t like golden Parmesan cheese crust?! The recipe really is super easy. Start by rinsing zucchini well. Then you slice zucchinis in half and lay them on a baking sheet skin side down. Original recipe for parmesan and herb zucchini sticks instructs to rub zucchini with a bit of olive oil, but that’s an optional step.
2 medium zucchini — cut into ½” inch sticks
½ teaspoon sea salt
2 whole eggs — whisked
¾ cup Panko bread crumbs — unseasoned
¾ cup Parmesan or Romano cheese — grated
1½ teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
¾ teaspoon granulated garlic
pinch salt and pepper
2 tablespoons extra virgin olive oil
Preheat oven to 425°. Trim the ends of the zucchini and then cut into ½” sticks by first cutting it in half and then cutting each half into 8 4″sticks per half. Lay zucchini out on a sheet of paper towels and sprinkle cut edges with salt. Let rest 10-15 minutes to allow salt to draw out excess moisture. Whisk egg in a shallow bowl until blended. If you have a mortar and pestle, crush the dried oregano, thyme, and basil leaves to release fragrant oils. Mix bread crumbs, cheese, herbs, garlic, salt and pepper in another shallow bowl. Drizzle with 1-2 tablespoons of olive oil to lightly moisten breading, mixing thoroughly with a spoon until all the bread crumbs are lightly oiled and the same consistency.
The breading should still be light and fluffy like a bread crumb topping, not soggy. Once the zucchini has released some of its liquid, blot with paper towels to remove excess moisture. Dip each zucchini stick in egg and then roll in the bread crumbs, gently pressing the breading onto the zucchini. Place on a rack-lined baking sheet or on a parchment lined baking sheet. Bake for 10-12 minutes or until golden brown. If using parchment, turn zucchini half way through the baking time. Serve parmesan and herb zucchini sticks with marinara sauce or ranch dressing.