INGREDENT
- 2 medium zucchinis, cut into sticks
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- Cooking spray or olive oil spray
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
- In another bowl, beat the eggs.
- Dip each zucchini stick into the egg, then roll in the breadcrumb mixture until well coated.
- Arrange zucchini sticks on the prepared baking sheet in a single layer.
- Lightly spray the tops with cooking spray for extra crispiness.
- Bake for 18–20 minutes, flipping halfway, until golden and crispy.
- Serve hot with marinara sauce, ranch, or your favorite dip.
I can also make you a low-carb keto version of this recipe without breadcrumbs if you want.