Parmesan-Crusted Zucchini Sticks

When I choose appetizers to serve at a get-together, I often turn towards the hot dips or something heavy with carbs and/or cheese (who doesn't like that, right?). So when I was planning my Pizza Night menu, I knew that I wanted to do something a little lighter since the actual meal was basically carbs and cheese itself!


These little guys popped up in my Google Reader and they looked perfect - veggies PLUS served with a tomato-based sauce to fit into the pizza theme. They were a great little snack coated with bread crumbs and cheese (ok so I can't totally get away from that!). The only things I would do differently next time is season the zucchini more before coating them and drizzle with a little olive oil before baking so they don't turn out as dry.


Parmesan-Coated Zucchini Sticks
slightly adapted from For the Love of Cooking via Closet Cooking
Makes 4-6 appetizer servings


1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon oregano
1 pound zucchini (about 2 large)
salt and pepper to taste
1 egg (lightly beaten)
olive oil
marinara sauce, either store-bought or homemade


Preheat oven to 425 degrees F. Line a large baking sheet with foil.


Slice the washed zucchini into wedges, then pat wedges dry so all excess moisture is removed. Season zucchini liberally with salt and pepper.


Mix bread crumbs, Parmesan cheese, and oregano in a shallow bowl. Place egg in another shallow bowl. Dip zucchini in the egg, then the bread crumb mixture, place on baking sheet.


Drizzle with olive oil and bake for 20-25 minutes, until golden brown. Serve with warm marinara sauce.