Baked Parmesan Zucchini Sticks

Just like everyone else right now, I'm overloaded with zucchini!  

I've been searching Pinterest and the Internet for some interesting recipes. I found this baked Parmesan recipe the other day that was a big hit , and it was easy easy to make too. 

It did require the use of oven, but I worked early in the morning, so I wouldn't heat up the house too much.

Use 3 zucchini of the size above

I simply cut the zucchini into wedge-like sticks. It will depend on the size of your zucchini how many sticks it will make. I used 3 medium zucchini for my first batch.











 It tasted amazing when it first came out of the oven because it was sizzling and crispy, but I also put some in the refrigerator, reheated and it was still very very good.


The original recipe that I found on Jo Cooks called for some Panko breadcrumbs along with the Parmesan cheese for the coating. Truthfully, I believe they do sell Panko Gluten free breadcrumbs, but I didn't bother to even try to find them. Ive stopped eating grains ( 3 months)   and after all who needs the extra carbs?  The recipe came out great and no one missed the breadcrumbs.

This is a great way to eat zucchini. Everyone will love it because it comes out of the oven so nice and crunchy, you may not even realize you are eating zucchini.

Let's face it zucchini is everywhere right now so its a convenient and economical buy at the farmer's markets.  If you are growing your own, you are probably overloaded.

This is one of those cut, dip, dredge and bake recipes. I used coconut flour ( grain free and low carb) .

Zucchini is one of those vegetables that is mild and most people will eat it. Made this way, most people will love it!

What's the nutritional benefits of zucchini?

1. A cup of zucchini has only 36 calories
2.  Rich in potassium
3.  Has lots of protective Antioxidants
4.  Provides lutein and carotene for the eyes
5.  No fat or cholesterol



Ingredients: adapted from  Jo Cooks
3 medium zucchini
3/4 cup of coconut flour
1/2 cup grated Parmesan cheese
1-2 eggs
Pepper to taste

Directions: 
Preheat oven to 425 degrees F
Line a cookie sheet with parchment paper 
Cut zucchini into 8 ( or more ) sticks depending on size of your zucchini
( Cut zucchini in half , then cut each half in half lengthwise, then each quarter in half again until you achieve zucchini sticks) 
Beat the egg ( s) in a small bowl and add pepper.

In another small bowl place the coconut flour
Put the Parmesan in another small bowl

1. Dip each stick in the egg  and then dip and roll in the coconut flour 
2. Dip in egg again and then cover with Parmesan cheese
3. Bake for about 20 minutes or until golden brown and crispy.
4. Serve with Ranch dressing or Marinara sauce.

I grated my own Parmesan and then crushed it a little

The recipe made 2 trays 

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