Crispy Parmesan Zucchini Sticks Recipes

BAKED ZUCCHINI FRIES RECIPE (EASY & HEALTHY!)

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.)

BAKED ZUCCHINI STICKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a dark baking sheet with cooking spray.
• Mix egg, water, and pepper together in a bowl. Combine bread crumbs, Parmesan cheese, parsley, garlic powder, and onion powder in a separate bowl.
• Dip zucchini sticks in egg mixture, allowing excess liquid to drip back into the bowl. Press coated sticks into the bread crumb mixture until fully coated. Arrange coated sticks on the prepared baking sheet in a single layer. Spray sticks with cooking spray.
• Bake in the preheated oven for 15 minutes. Carefully flip sticks, trying not to break the coating from the zucchini, and continue baking until lightly browned, about 10 minutes more. If not brown enough, turn on the oven's broiler and broil for 2 to 3 minutes.

AIR FRYER PARMESAN ZUCCHINI FRIES

Steps:

• Preheat air fryer to 400˚F.
• Combine Panko crumbs, Parmesan cheese, Italian Seasoning, paprika, salt, and pepper in a medium shallow bowl; whisk to combine.
• Place egg in a separate bowl.
• Dip each zucchini stick in egg and then dip into the Parmesan mixture, making sure all sides are well coated.
• Place zucchini fries in a single layer inside the air fryer basket. You will have to do this in batches since all the zucchini fries will not fit into the Air Fryer basket at once.
• Spray zucchini fries with cooking spray.
• Cook for 9 to 10 minutes, or until golden and crispy.
• Remove from air fryer and serve.

QUICK AND EASY PARMESAN ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well.
• Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet.
• Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.

CRISPY PARMESAN ZUCCHINI STICKS

Steps:

• 1. Heat oven to 450*F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 tsp salt, garlic powder, and pepper in shallow dish.
• 2. Place eggs in shallow dish. Combine panko, cheese, remaining 1/2 tsp salt, and cayenne in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Dip in egg, letting excess drip off. Roll in panko mix, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.
• 3. Bake 15 to 20 minutes or until golden brown and tender. Serve immediately.

CRISPY BAKED ZUCCHINI FRIES

Steps:

• Preheat oven to 425°. Cut each zucchini in half lengthwise and then in half crosswise. Cut each piece lengthwise into 1/4-in. slices., In a shallow bowl, mix bread crumbs, cheese and seasonings. Place flour and eggs in separate shallow bowls. Dip zucchini slices in flour, then in egg and then in crumb mixture, patting to help coating adhere. Place on a greased rack in a foil-lined rimmed baking pan. Drizzle with oil. Bake until golden brown, 20-25 minutes.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

CRISPY ZUCCHINI CHIPS WITH PARMESAN

Steps:

• Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
• Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
• Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
• Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
• Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

CRISPY BREADED AIR FRYER ZUCCHINI STICKS

Steps:

• Cut the zucchini into sticks about 2½" long by ½" wide.
• In a shallow bowl, combine the flour, salt and pepper.
• In another shallow bowl, beat the egg.
• In a third shallow bowl, combine the breadcrumbs, parmesan cheese, and garlic powder.
• Lightly dredge each zucchini stick in the flour mixture, tapping gently to remove any excess flour.
• Then dip each zucchini stick into the beaten egg, allowing any excess egg to drip off.
• Then dip each zucchini stick into the breadcrumb mixture, gently pressing to help the breadcrumbs adhere. See note below about dividing the breadcrumbs in half and doing this step in two batches.
• Preheat your air fryer to 400°F.Note: If your air fryer doesn't have a preheat cycle, just turn it on to 400°F and let it heat up for 5 minutes.
• Working in batches (I need to do 2 batches in my air fryer), place the zucchini sticks in a single layer in the air fryer basket, leaving space between them to allow the air to circulate properly around them.
• Air fry for 8 to 10 minutes or until browned and crispy, flipping once and lightly spraying the other side of the sticks with oil halfway through the cooking time.
• As soon as they are done, lightly sprinkle with salt, if desired.
• Serve immediately with your favorite dipping sauce (marinara and ranch are my favorites!).