Healthy Comfort Food: Baked Zucchini Sticks

Sometimes, I have the energy to prepare a whole meal on a weeknight, even when I’m on my own for dinner. Sometimes I even plan ahead for lunch the next day.

And other times I can barely lift a finger to dial Grand Sichuan for an order of Gui Zhou chicken. To be delivered. One block. (Cough.) Well, one and a half blocks, really.

Resisting the delivery urge, I decided to treat myself to a somewhat silly supper the other night. I was craving something salty, and simple, and comforting. I’d seen the recipe for these parmesan-crusted zucchini sticks on Closet Cooking awhile back (he adapted it from For the Love of Cooking) and couldn’t get the idea out of my mind.

As you may know by now, I have a thing for zucchini. A thing my otherwise-quite-wonderful partner does not share. I like zucchini in frittatas. I like it with spaghetti. He would just as soon zucchini not exist.

So, with no one around—but you, I guess—to judge my faux-junk-food/forbidden-vegetable meal, I dipped quartered baby zucchini in an egg wash, and crusted them up with panko (with a bit of herbs and garlic for a little savory punch), popped them in the oven, and served myself up a giant plateful, alongside a bowl of marinara for dipping. 

Add in the cable finally working again (new episodes of Gossip Girl! and Project Runway!) and I had myself a much-needed relaxing evening. Here’s wishing you the same.

Baked Zucchini Sticks
Adapted from Closet Cooking

1 cup panko
1 cup freshly grated parmesan
1 tsp dried oregano
1/2 tsp powdered garlic (I know, gross, but it distributes so easily!)
1/2 tsp dried thyme
2 eggs
1 1/2 lbs small zucchini and summer squash
salt and pepper

Preheat oven to 425°F. In a shallow bowl, mix the panko, parmesan, herbs and garlic. In another bowl, beat eggs until blended.

Slice zucchini into sticks, making sure they’ll fit in your dipping bowls. Dip each piece of zucchini into the egg, letting it drip off briefly before dredging in the panko mixture. Put coated zucchini cut-side up in a single layer on a baking sheet. Bake 20-25 minutes until gold brown, checking one to make sure it’s cooked through. Served with warmed marinara sauce.

In Uncategorized, budget, vegetables, vegetarian, zucchini

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