Description
A delicious recipe for Parmesan-Crusted Zucchini Sticks served with a flavorful Basil Aioli.
Ingredients
Scale
- 2 medium zucchinis, cut into sticks (about 1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil leaves, finely chopped
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a shallow bowl, place the flour.
- In another bowl, beat the eggs.
- In a third bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Dip each zucchini stick first into the flour, shaking off any excess.
- Next, dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
- Place the coated zucchini sticks on the prepared baking sheet in a single layer.
- Bake for 20-25 minutes, or until the zucchini sticks are golden brown and crispy, flipping them halfway through for even cooking.
- While the zucchini is baking, prepare the basil aioli by mixing together the mayonnaise, lemon juice, and chopped basil in a small bowl until well combined.
- Serve the hot Parmesan-crusted zucchini sticks with the basil aioli for dipping.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
- You can substitute the zucchini with eggplant or carrots for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg