Baked Zucchini Sticks

Theses Baked Zucchini Sticks are dipped in a pesto dressing before breading to give them a lot of Italian flavor. These can be an appetizer, a side dish, or a whole meal!

Course Appetizer

Cuisine Italian

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 251kcal

Author Meghan

Ingredients

2 zucchini medium-sized, about 6 to 8-inches long

For the Dressing:

⅓ cup pesto
2½ tablespoons olive oil

For the Breading:

1 garlic clove minced
1 cup Italian panko breadcrumbs regular or gluten free
½ cup freshly grated Parmesan cheese
1 pinch crushed red pepper flakes optional
¾ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil

For Serving:

lemon wedges
marinara sauce suggested: Rao's Homemade Marinara

Instructions

Preheat the oven to 400°F.
Line a baking sheet with aluminum foil and place a wire rack on top. Spray rack with non-stick cooking spray.
Cut off the ends of each zucchini. Slice each zucchini in quarters lengthwise through the stem. Then cut each quarter into thirds lengthwise to make long, skinny strips.
2 zucchini
In a medium shallow bowl, whisk together the pesto and olive oil. Set aside.
⅓ cup pesto, 2½ tablespoons olive oil
In the bowl of a food processor fitted with a steel blade, pulse the breading ingredients until the breadcrumbs are just moistened with oil. Transfer the breading mixture to a large shallow dish.
1 garlic clove, 1 cup Italian panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 pinch crushed red pepper flakes, ¾ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper, 3 tablespoons olive oil
Dip a zucchini strip into the dressing, turning to coat, then coat the strip in the breading mixture. Transfer the strip to the prepared wire rack. Repeat with remaining zucchini strips until all have been coated, making sure space them slightly in a single layer on the rack.
Roast the zucchini for 20 to 30 minutes until it is tender and the crumbs are crisp.
Serve hot with wedges of lemon for squeezing on top and marinara sauce for dipping.

Notes

Source: Adapted from Ina Garten

You're Gonna Bake It After All

bakeitafterall.com

Nutrition