Description
Crunchy breadcrumbs meet tender zucchini in this oven-baked recipe, releasing warm cheese aromas and a golden crust that snaps with every bite, perfect for dipping in marinara or ranch.
Ingredients
- 2 medium zucchini
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or brush lightly with 1 tablespoon olive oil.
- Wash and pat dry zucchini then slice into 1/4-inch thick sticks.
- In a shallow bowl combine breadcrumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, garlic powder, salt, and black pepper.
- In another bowl whisk eggs and milk until well blended.
- Dip each zucchini stick into the egg mixture, letting excess drip off, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
- Arrange coated zucchini sticks on the prepared baking sheet in a single layer and drizzle with the remaining tablespoon of olive oil.
- Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and let cool slightly before serving.
Notes
- For extra crispiness, place under the broiler for 1 to 2 minutes at the end, watching closely to prevent burning.
- Serve with marinara sauce, ranch dressing, or your favorite dip.
- Store leftovers in an airtight container and reheat in the oven or air fryer to maintain crispiness.
- Patting the zucchini slices dry before coating helps prevent sogginess.