If you missed yesterday's post featuring Chicken Marinara, you need to check it out because today's post is a continuation of that delicious meal. I found this recipe on the King Arthur Flour website and it looked really good. The original recipe was for Baked Zucchini Sticks and Sweet Onion Dip. I decided to forgo the dip and serve mine with a side of marinara that I had made for the Chicken Marinara. (2 dishes - 1 sauce)
Baked Zucchini Sticks
3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
Combine the Panko, Parmesan, and pizza seasoning; set aside. Beat 1 egg with 1 Tablespoon water.
If you're making this recipe at the same time as the Marinara Chicken, omit the seasoning and use the same egg and panko bowls for dipping. Make sure that you coat your zucchini sticks before you dip your chicken.
Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. Dredge sticks a few at a time in the egg, then roll in the crumb mixture.
Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
This may be my new favorite way to eat zucchini. I loved that the zucchini maintained a nice crunch instead of the mushy texture of traditional baked zucchini. Dipping the sticks in marinara sauce made them feel more like part of the meal as opposed to a random side dish. Anyway, what I'm trying to say is that these zucchini sticks are delicious. I will be making these again soon.
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