Zucchini sticks in cheese breading
4 servings
30 minutes
Zucchini sticks in cheese batter are an exquisite combination of a crispy crust and the tender flesh of young zucchini. This recipe is inspired by Mediterranean cuisine, where simplicity and natural flavors are valued. Thin vegetable sticks coated with a savory mix of parmesan and Provençal herbs are baked to a golden crispy crust. This is not just a light snack but also an excellent addition to any table—be it a cozy family dinner or a festive gathering. They are best served immediately while the batter remains airy and crispy, and the inside is soft and juicy. The sticks pair wonderfully with zesty sauces like garlic or tomato dip. The lightness, aroma, and play of textures make this dish a favorite among appetizers.
1
Wash the zucchini, wipe it with a paper towel, and trim the ends. Cut into sticks about 1.5 cm thick.
- Courgette: 3 pieces
2
Beat the eggs in a bowl. In another bowl, mix the dry ingredients – breadcrumbs, dried herbs, salt, freshly ground black pepper, and grated parmesan.
- Chicken egg: 2 pieces
- Breadcrumbs: 1 glass
- Herbes de Provence: 1 teaspoon
- Salt: pinch
- Ground black pepper: pinch
- Parmesan (Parmigiano Reggiano): 100 g
3
Preheat the oven to 220 degrees. Line the baking tray with parchment paper or grease it with oil.
4
Dip each stick in the egg plate, shake off excess egg, then coat in the dry mixture on all sides, and arrange in rows on a baking sheet. Drizzle the sticks with olive oil.
- Chicken egg: 2 pieces
- Breadcrumbs: 1 glass
- Herbes de Provence: 1 teaspoon
- Salt: pinch
- Ground black pepper: pinch
- Parmesan (Parmigiano Reggiano): 100 g
- Olive oil: 1 tablespoon
5
Send to a hot oven and bake until golden brown and cooked, from 10 to 15 minutes. Baking time depends on the size of the sticks. Once (after about 5 minutes, when they brown), you need to turn the sticks.
6
Serve immediately.
