Ingredients
- 5 medium zucchini, about 12 ounces each
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt, plus more for garnish*
- ½ teaspoon black pepper
- ⅓ cup (36 g) plain panko breadcrumbs
- ¼ cup (25 g) parmesan, finely grated
Instructions
- Position the oven rack to the top of your oven. Preheat oven to 450°F and set out a large baking sheet. Set aside.
- Working one zucchini at a time, cut off both ends.
- Cut each zucchini in half lengthwise to make two long pieces.
- Lay the halves flat on the cutting board.
- Cut each half into 4-5 long sticks, aiming for even-sized pieces. Repeat with the remaining zucchini.
- Arrange the zucchini sticks onto the baking sheet in an even row, skin side down, keeping them close together.
- Drizzle zucchini with oil, salt, and pepper. Toss to coat evenly.
- In a small bowl combine panko breadcrumbs and parmesan. Then sprinkle the mixture evenly over the tops of the zucchini sticks.
- Bake for 27 minutes. Then, broil for 3 minutes, watching carefully, until golden brown.
- Serve warm.
Notes
*Adding extra salt is optional. A few of us preferred the zucchini sticks with a little extra salt sprinkled on top.
