Ingredients:

  • 1.5 lbs firm zucchini, sliced into sticks or rounds
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten

Instructions:

  1. Preheat your oven to 425°F (218°C). Slice zucchini into uniform sticks (about 3 inches long) and pat each piece firmly with paper towels to remove surface moisture.
  2. Set up a dredging station: place beaten eggs in one bowl and combine Panko, Parmesan, garlic powder, smoked paprika, salt, and black pepper in a second bowl.
  3. Dip each zucchini stick into the beaten eggs, then toss in the Parmesan mixture, pressing firmly so the crumbs adhere to all surfaces.
  4. Arrange the sticks on a parchment-lined baking sheet, ensuring they do not touch to avoid steaming.
  5. Bake for 12–15 minutes until the crust is deep golden-brown and the cheese is toasted.