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