Try this Parmesan Zucchini Sticks recipe
- Carbohydrate 2.66540666990583 g
- Cholesterol 22.0000000280322 mg
- Fat 7.2987233426731 g
- Fiber 0.837666667792674 g
- Protein 9.8684500125286 g
- Saturated Fat 4.37665333892761 g
- Serving Size 1 1 recipe (28g)
- Sodium 383.544333822067 mg
- Sugar 1.82774000211316 g
- Trans Fat 0.487343333986811 g
- Calories 115 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Arrange zucchini halves on 2 rimmed baking sheets lined with parchment paper.
- In a small bowl, mix to combine Parmesan cheese, oregano (thyme), salt and black pepper.
- Top each zucchini slice with 1 - 1.5 tbsp of cheese-herb mixture spreading evenly.
- Bake for 15 minutes.
- Then broil on High for 4 - 5 minutes or until cheese turns crispy and golden.
- Serve warm or cold.
Broiling the zucchini at the very end requires constant visual monitoring because high heat burns aged hard cheeses rapidly once the moisture evaporates. Mastering this method delivers a crisp exterior without turning the vegetable to mush.
- Shredded parmesan contains moisture that helps it bind to the vegetable surface, whereas grated hard cheeses create a powdery layer that may slide off.
- Substituting dried oregano with thyme changes the aromatic profile slightly, but use the exact same quantity since dried herbs maintain comparable potency.
- Line baking sheets with parchment paper to prevent melted cheese from bonding permanently to the metal surface during the initial fifteen-minute bake.
- Leftovers keep in a sealed container in the refrigerator for up to two days, though reheating them in a 350 degrees F oven revives the crust better than a microwave.
Proper airflow on two rimmed baking sheets ensures even heat distribution across every piece. Storing any surplus portions promptly maintains food safety standards.
