When I was little, my family used to eat these by the truckload. That may have been because the zucchini from our garden was the size of a small baseball bat so each zucchini made a ton of zucchini sticks. They were so good, but having to sit by the frying pan and cook them in batches was quite a pain. So I devised a way to make these in the oven so they are healthier and there are no batches to wait for. Make these instead of french fries for a low carb side, with almost any meal.
Slice the zucchini into thin slices:
Slice in half lengthwise:
Prepare egg/lemon wash and breadcrumbs:
When dipping and coating zucchini keep one hand for egg and one hand for breadcrumbs. This prevents any hands coasted in sticky breadcrumbs. Also, keep some of the panko mixture in reserve so as the breadcrumbs get damp from the zucchini, you can refresh the dish with more breadcrumbs.
Ready to go in the oven:
- 2 zucchini
- 1 egg
- ½ lemon, juiced
- 1 cup panko
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Paprika
- 1 TBSP Grated Parmesan Cheese
- 1 TSP Pepper
- Olive Oil Cooking Spray
- Preheat oven to 400 degrees. Slice zucchini in half lengthwise and lay the flat side on the cutting board.Then cut in half longitudinally again and those pieces in half one more time. Take all those pieces and cut in half horizontally. If you need clarification, see pictures.
- In a shallow dish, crack egg and scramble. Add lemon juice. Mix together. In a separate shallow dish, add panko, garlic, onion, paprika, Parmesan cheese, pepper. Mix together. Spray a baking sheet with olive oil cooking spray. Coat it well.
- Coast zucchini in egg mixture. Dip off excess and coat in panko mixtures, pressing the panko onto the sides of the zucchini. Gently place on baking sheet. Repeat for all zucchini pieces.
- Once all zucchini is on tray, spray the tops with olive oil cooking spray.Cook for 10 minutes. Flip pieces over and cook for another 10.
- Remove from oven, serve immediately with ranch dressing for dip.