Parmesan Encrusted Zucchini Sticks

If you ever need a nice finger food snack for your children or a party table food that will impress, a good roasted zucchini stick will make you and your wallet smile. I make carrots, green beans, and zucchini sticks all at once to have a bouquet of tastes.  Let’s make some Parmesan Encrusted Zucchini Sticks and let the family decide if these are a go-to snack to replace a less healthy choice.

4 ea small  zucchini, slice into quarters lengthwise

1/2 cup freshly grated Parmesan

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 tsp kosher salt

1/4 tsp  ground black pepper

2 tablespoons olive oil

2 tablespoon chopped fresh parsley leaves

    1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
    2. Place the herbs, garlic powder, salt, and black pepper in a blade-type coffee grinder or an herb grinder and pulse a few times. 
    3. Remove from grinder and place in a soup type bowl with the parmesan cheese. 
    4. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt, and pepper, to taste.
    5. Place zucchini into  a one-gallon ziplock baggie
    6. Add oil to the baggie and shake gently to coat the zucchini with olive oil.
    7. Spray a baking sheet with a little non-stick coating
    8. Place the oiled zucchini on the prepared baking sheet. 
    9. Sprinkle with Parmesan herb mixture. 
    10. Place into oven and bake until tender, approx 15 minutes. 
    11. Broil for 2-3 minutes, or until crisp and golden brown.

Serve immediately. I like to sprinkle with a little extra parmesan cheese.

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