Breaded Zucchini Fingers Recipes

BAKED PANKO-BREADED ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Season zucchini pieces with salt.
• Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl.
• Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer.
• Bake zucchini in preheated oven until golden brown, about 15 minutes.

BREADED ZUCCHINI FINGERS

Steps:

• Preheat oven to 400 degrees.
• Prepare baking sheet with heavy spray of non-stick cooking spray.
• Place eggs or egg substitute in shallow bowl; set aside.
• Mix together dry ingredients in another shallow bowl; set aside.
• Cut zucchini into fingers 3/8"x3".
• Dip zucchini into egg substitute, then roll in bread crumbs, coating thoroughly.
• Place on baking sheet.
• Lightly spray tops of zucchini with non-stick spray.
• Bake at 400 degrees for 8 minutes; turn with spatula, then bake 7-8 minutes more, or until crispy and golden.
• Serve with marinara dipping sauce, if you desire.

BREADED AND BAKED ZUCCHINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.
• Bake in the preheated oven until soft, about 30 minutes.

BAKED ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
• Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
• Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 400 degrees F.
• Spray a cookie sheet with cooking spray.
• Place bread crumbs, cheeses, garlic powder, oregano, basil, parsley in ziploc bag; shake well to combine.
• Set aside.
• Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally.
• Beat egg and milk in a shallow bowl.
• Dip each piece of zucchini in egg mixture then bread crumb mixture.
• Repeat until all of the sticks are coated; place them on prepared cookie sheet.
• Bake for 10-15 minutes or until brown and tender.
• Serve with warm spaghetti sauce or ranch dressing.

CRISPY ZUCCHINI FINGERS

Steps:

• Preheat oven to 350*.
• Trim zucchini and cut in half crosswise, then cut each half into 8 fingers.
• In a bowl, combine bread crumbs and cheese. Place flour and eggs in separate bowls.
• Dip zucchini in flour, then in egg and finally into bread crumbs, pressing to coat.
• Place at least 2 inches apart on prepared baking sheet and bake until crisp and golden brown, 25-30 minutes. Season to taste with salt and pepper.