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When my garden started overflowing with zucchini, I created these crunchy parmesan-coated strips as a fun solution. They've now become my go-to trick for getting extra vegetables into everyone's meals. There's something magical about the mix of soft zucchini inside and that crispy, cheesy outer layer. They disappear quickly - even my friends who normally turn their noses up at veggies grab handfuls!
The Secret Behind Their Addictive Crunch
These veggie sticks go way beyond ordinary. That parmesan coating turns wonderfully crunchy while keeping the zucchini inside nice and tender. I'll often put them out as a healthier snack option, but they work just as well next to a sandwich or burger. The best part? My children actually cheer when they spot me prepping them.
Your Ingredients List
- Zucchini: 2 medium ones, cut into stick shapes for better coverage and uniform cooking.
- Parmesan Cheese: 100 grams shredded for that delicious outer layer.
- Seasonings: 1 teaspoon paprika, 1 teaspoon marjoram, plus black pepper and salt as you like.
- Breading: 50 grams flour and 100 grams breadcrumbs to create that perfect crunch.
- Eggs: 3 eggs, whisked until smooth for sticking power.
- Olive Oil: Enough for frying until golden.
The Simple Cooking Process
- Get Your Zucchini Ready
- Cut zucchinis into sticks, sprinkle salt over them. Wait a bit, then press out water using a kitchen towel.
- Mix Your Coatings
- Combine flour and breadcrumbs in one container. In another, whisk eggs and mix in paprika, marjoram, and Parmesan cheese.
- Cover The Sticks
- First toss the zucchini in the flour-breadcrumb blend, then dunk them in the egg mixture until fully covered.
- Cook Until Golden
- Warm olive oil in a pan over medium heat. Cook zucchini for about 4-5 minutes each side until they turn crispy and golden.
- Finish And Enjoy
- Let the cooked sticks rest on paper towels to soak up extra oil. Eat them while hot with your top choice of dip.
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Tricks For Perfect Results
The road to super crunchy sticks comes down to a few simple moves. Always check your oil is properly heated before dropping in any zucchini, and don't stuff too many in at once. I can't stress enough how important it is to dry your zucchini well after salting - it's the key to crunchiness. When I'm in a hurry or watching calories, I'll toss them in my air fryer instead.
Nutritional Bonuses
I love that these taste amazing but aren't bad for you. Zucchini gives you plenty of vitamins A, K and C, while the parmesan adds protein and calcium to the mix. You're also getting some healthy fats from the olive oil. It's such a tasty way to eat vegetables without feeling like you're missing out on the good stuff.
Frequently Asked Questions
- → Why slice evenly?
It helps all pieces cook at the same pace so you avoid uneven results like some undercooked or overdone slices.
- → Can breadcrumbs be skipped?
Sure! You’ll still get a good crust with just Parmesan, but breadcrumbs add extra crunchy texture if you want that.
- → Why dry the zucchini first?
It prevents sogginess by reducing moisture, allowing the coating to stay crispy as it cooks.
- → Can I prep them earlier?
They’re crunchiest right after cooking. If you must, reheat in the oven—don’t microwave or they’ll get soft.
- → Can other cheeses work?
Parmesan gives the best crunch, but you can try something like Romano or Asiago to mix things up.