Kids have gone back to school, so here we are, looking for ideas of tasty, healthy options to pack their lunch boxes with, like these baked zucchini sticks, which actually everyone likes! At home, we just gobble them up and are always craving for more! They are great with a tomato dipping sauce, or just on their own. You can follow every step of this super simple recipe in the following photos.
Cut up the zucchini in sticks, but slicing it works just as well. I suggest not cutting them too thick because they take longer to cook and may not be as tender.
First, dip the zucchini sticks in the beaten eggs allowing any excess liquid to drip, and then press them into the seasoned breadcrumb mixture until fully coated.
Carefully arrange the coated sticks on a baking sheet in a single layer, drizzle them with olive oil and bake them.
Kids love to dip the sticks into some dipping sauce, like tomato or ranch dressing.
If you want to save time, you can make them ahead and then just reheat them in the oven.
If you try out these Baked Zucchini Sticks, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Baked Zucchini Sticks
- 3 o 4 zucchini
- 1 cup breadcrumbs
- 2 tbsp grated cheese
- Salt and pepper
- Paprika and oregano (or your favorite seasoning)
- 2 eggs
- Olive oil
- Preheat oven at 220°C/430°F. Line a baking sheet with parchment paper and drizzle it with olive oil.
- Cut up the zucchini into sticks. In a bowl, beat eggs and reserve. Combine breadcrumbs, cheese, salt, pepper and seasoning.
- Dip zucchini sticks in the beaten egg and press them into the bread crumb mixture until fully coated. Arrange coated sticks on the prepared baking sheet in a single layer and brush each one with olive oil. Bake for about 20 minutes, flipping them half-way through, until golden and crunchy on the outside and tender on the inside.