Parmesan Zucchini Sticks
This Parmesan zucchini recipe is an Italian twist on our roasted zucchini sticks base recipe. Tossed with garlic, herbs, and a light panko-Parmesan coating, these roasted sticks are crunchy on the outside and tender on the inside.
Servings: 2 cups
Calories: 160kcal
Ingredients
- 2 medium zucchinis (1- 1½ pounds)
- 1 Tablespoon canola oil
- ½ teaspoon granulated garlic
- ¼ teaspoon kosher salt
- ½ teaspoon Italian seasoning
- ⅕ teaspoon black pepper
- 2 Tablespoons grated Parmesan cheese
- 2 Tablespoons Panko
Instructions
- Preheat oven to 450ºF.
- Cut ends off zucchinis. Cut in half the short way. To create zucchini sticks, cut each half lengthwise, then into lengthwise halves or thirds again, depending on the size of the zucchini. Dry sticks with a paper towel.
- Combine oil, granulated garlic, salt, Italian seasoning, and pepper in a bowl. Add zucchini and using clean hands or a spatula, toss to coat. Sprinkle Parmesan cheese and Panko on top, and toss to coat again.
- Spread zucchini sticks on a baking sheet in a single layer. Place cut sides down for best browning. Press any loose topping onto sticks. Roast ~12 minutes or until the sides touching the pan are brown and sticks are easily pierced with a fork. Enjoy!
Notes
Nutrition
Serving: 1cup | Calories: 160kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 468mg | Potassium: 558mg | Fiber: 3g | Sugar: 6g | Vitamin A: 445IU | Vitamin C: 35mg | Calcium: 104mg | Iron: 1mg